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Roasted Vegetable Salad

This Roasted Vegetable Salad is the perfect hearty salad for fall. Roasted squash, sweet potato, fresh vegetables, spinach, goat cheese and dried cranberries are tossed in a light dressing and topped with crunchy croutons. This roasted vegetable panzanella style salad works great as an addition to your meals or a salad to bring to a fall gathering. 

Roasted Vegetable Salad in a white bowl.

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ROASTED VEGETABLE SALAD 

As we approach fall I love using squash and roasted vegetables in my recipes.

There is something about those healthy, sweet roasted vegetables that add so much flavor to dishes. 

I often make this Za’atar Roasted Delicata Squash and add it to salad, this Parmesan Roasted Delicata Squash, Butternut Squash and Sweet Potato Soup, Butternut Squash Pasta or this Baked Cheesy Spaghetti Squash. 

I love this Roasted Vegetable Salad for a group of people – it would be great for the holidays or the cooler time of year.

It is very customizable – for example people can swap the butternut squash for their favorite squash, add feta cheese instead of goat cheese and add other vegetables to be roasted. 

Today’s salad is a panzanella style salad like this Caprese Panzanella Salad that mixes fresh baked croutons with the other salad ingredients. 

This Roasted Vegetable Salad is one of my favorite salad recipes to serve in the cooler months!

It is great for meal prep, holidays or even a main dish at lunch. 

 Roasted Vegetable Salad in a white bowl.

WHY YOU WILL LOVE THIS ROASTED VEGETABLE SALAD?

Easy to adapt to your tastes. This recipe is so easy to adapt to your liking. You can use any squash you want from acorn squash to delicate squash to butternut squash. 

A healthy and hearty salad. This salad is not only healthy but hearty. The squash, vegetables, goat cheese and crusty croutons will keep you feeling full. 

Great for meal prepping. You can meal-prep this salad on the weekend and just add the apples and dressing when you are ready to eat the salad. I like making a big batch and keeping it for the week. 

A nice addition to holiday meals. I like adding this salad to our holiday meals like Thanksgiving and Christmas. It makes a great side dish that is easy to put together. 

Roasted Vegetable Salad ingredients.

RECIPE INGREDIENTS

SWEET POTATOES: I love using roasting sweet potato. It helps bring out the sweet flavor and makes a great addition to a fall salad. 

BUTTERNUT SQUASH: Squash is another great addition to this salad. I used butternut squash but any squash works great like acorn or delicata squash. To save time you can buy pre-peeled and diced butternut squash. 

VEGETABLES: Fresh vegetables are added to this salad. I used carrot, red onion and cherry tomatoes. For the carrots I roasted them with the squash and the sweet potato to create tender carrots with sweet flavor. 

SPINACH: Fresh spinach goes great in this salad and the roasted vegetables but some other options are mixed greens, arugula or romaine. 

GOAT CHEESE: I love creamy, savory goat cheese added into this salad. It pairs so nicely with the warm roasted vegetables. 

DRIED CRANBERRIES: Dried fruit works great in combination with the roasted squash, sweet potato and the creamy goat cheese. 

FRUIT: Fresh fruit like strawberries, blueberries, raspberries or even pomegranate seeds would be a nice addition. 

SOURDOUGH BREAD: This salad is like a panzanella salad with the crusty croutons added in.

You can use sourdough or french bread that is baked to create the perfect croutons. To save time you can buy croutons at the store but I really like to make them myself. 

Roasted Vegetable Salad with wooden serving spoons.

HOW DO YOU MAKE THIS WARM VEGETABLE SALAD?

ROAST THE SQUASH AND THE VEGETABLES: Preheat the oven to 350 degrees F. 

Put the butternut squash, sweet potato, red onion, carrot, garlic, olive oil, salt and Italian seasoning in a large mixing bowl and toss to coat the vegetables and squash with the olive oil mixture. 

Roasted Vegetable Salad squash in a bowl.

Spread the squash and vegetables on a baking sheet and roast in the oven for 25-30 minutes, tossing once half way through.

Roasted Vegetable Salad squash on a baking sheet.

PREPARE THE CROUTONS TO BAKE: While the vegetables roast chop the french or sourdough bread into chunks. Put them in a medium mixing bowl

Drizzle the 3 teaspoon of olive oil and butter over the bread along with the Italian seasoning. Toss gently with your hands to coat the bread. 

Lay a piece of parchment paper on a baking sheet and spread the bread on it.

Bake the croutons for 15 minutes or until they are golden brown. Remove and set aside. When the vegetables are done roasting remove them and let cool.

Roasted Vegetable Salad croutons on a baking sheet.

TO PREPARE THE DRESSING:  In a mason jar or small bowl mix together the olive oil, red wine vinegar, lemon juice, honey, syrup, salt, pepper and Italian seasoning.

PREPARE THE SALAD: In a large bowl add the spinach, tomatoes, almonds, goat cheese, dried cranberries, parsley and green onions and toss. Once cooled add the roasted vegetables and croutons to the salad.

Serve the salad to your guests with the dressing on the side or you can dress the salad if you are serving it right away to avoid the salad getting soggy.

Roasted Vegetable Salad squash in a bowl.

WAYS TO MODIFY THIS VEGGIE SALAD:

NUTS & SEEDS: I used sliced almonds in this salad but you could use pumpkin seeds, pecans, walnuts, sesame seeds or pine nuts in its place. 

DREID FRUIT: I like adding dried fruits to salads because of the sweet flavor it adds. It works really well in fall salads like this Roasted Vegetable Salad. I used dried cranberries but you could also try dried apricots, raisins or figs. 

VEGETABLES: I often will add whatever vegetables I have on hand in my fridge to a salad. Some I like are celery, bell pepper, brussels sprouts, radish or cucumber. Root vegetable are always a great option to add in too.

GREENS: This salad uses spinach and kale but other fresh greens I like are arugula, romaine or mixed greens. 

CHEESE: Goat cheese is one of my favorite cheeses to use in salads. Some other options are feta cheese, Parmesan cheese, mozzarella cheese or sharp cheddar cheese. 

SQUASH: Butternut squash is often my choice when it comes to squash because I love the sweet flavor that comes out after roasting. Other options would be acorn squash, delicata squash or Kabocha Squash.

BALSAMIC VINEGAR: Balsamic vinegar or a balsamic glaze would be a great finishing touch to this type of salad. You can add the balsamic vinegar into the salad dressing or drizzle the glaze on the finished salad. 

Roasted Vegetable Salad in a white bowl.

OTHER ROASTED VEGETABLE RECIPES YOU MIGHT LIKE:

MEDITERRANEAN ROASTED VEGETABLES

MEDITERRANEAN BUDDHA BOWL

LEBANESE VEGETABLES 

GOAT CHEESE ROASTED TOMATO DIP 

EASY BAKED FETA DIP

Roasted Vegetable Salad with logo.

Roasted Vegetable Salad squash in a bowl.

Roasted Vegetable Salad

Yield: 4-6
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

This Roasted Vegetable Salad is the perfect hearty salad for fall. Roasted squash, sweet potato, fresh vegetables, spinach, goat cheese and dried cranberries are tossed in a light dressing and topped with crunchy croutons. This roasted vegetable panzanella style salad works great as an addition to your meals or a salad to bring to a fall gathering. 

Ingredients

  • 1 large sweet potato, peeled and cubed
  • 2 cups of butternut squash, peeled and cubed {you can use any squash you like}
  • 1/2 of a small red onion. sliced
  • 1 large carrot, peeled and cut into coins
  • 3 garlic cloves, finely minced
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1 teaspoon Italian seasoning
  • 1 - 6 oz container of Heinen's baby spinach
  • 1 cup cherry tomatoes, halved
  • 1/4 cup sliced almonds
  • 1 - 4 oz container of Heinen's goat cheese, crumbled
  • 1/2 cup dried cranberries
  • 1/4 cup fresh parsley, chopped
  • 4 green onions, white and green parts chopped
  • 1/2 loaf of french or sourdough bread, cut into cubes
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted Heinen's butter, melted
  • 2 teaspoons Heinen's Italian seasoning

FOR THE DRESSING

  • 2/3 cup extra virgin olive oil
  • 1/3 cup red wine vinegar
  • 1 lemon, juiced
  • 2 teaspoons honey
  • 2 teaspoons maple syrup
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 teaspoon Italian seasoning

Instructions

TO PREPARE THE VEGETABLES & CROUTONS:

  1. Preheat the oven to 350 degrees F.
  2. Put the butternut squash, sweet potato, red onion, carrot, garlic, olive oil, salt and Italian seasoning in a large mixing bowl and toss to coat the vegetables and squash with the olive oil mixture.
  3. Spread the squash and vegetables on a baking sheet and roast in the oven for 25-30 minutes, tossing once half way through.
  4. While the vegetables roast chop the french or sourdough bread into chunks. Put them in a medium mixing bowl.
  5. Drizzle the 3 teaspoon of olive oil and butter over the bread along with the Italian seasoning. Toss gently with your hands to coat the bread.
  6. Lay a piece of parchment paper on a baking sheet and spread the bread on it. Bake the croutons for 15 minutes or until they are golden brown. Remove and set aside.
  7. When the vegetables are done roasting remove them and let cool.

TO PREPARE THE DRESSING:

  1. In a mason jar or salad dressing container mix together the olive oil, red wine vinegar, lemon juice, honey, syrup, salt, pepper and Italian seasoning.

PREPARE THE SALAD:

  1. In a salad bowl add the spinach, tomatoes, almonds, goat cheese, dried cranberries, parsley and green onions and toss.
  2. Once cooled add the roasted vegetables and croutons to the salad.
  3. Serve the salad to your guests with the dressing on the side or you can dress the salad if you are serving it right away to avoid the salad getting soggy.
Today’s recipe is sponsored by Heinen’s. As always, opinions are 100% my own. 

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