Warm Autumn Roasted Vegetable Salad.
Hold on to your bacon, folks. This is one of two recipes that I will be sharing this week that include brussels sprouts. I think I’ve been abducted by aliens.
I can handle a dish a like this because… let’s be honest – onions get sweet, apples get sweet, squash is basically like a potato, which I hardly can compare to a green veggie, and when things are sweet, I eat them. Like absolutely devour them. Warm autumn roasted vegetable salads? Yes please. I’ll take it.
It’s super simple too. Roast the goods, throw a handful of cheese on top, a pinch of fresh, chopped parsley or whatever other herbs you’re into and you’re good to go. I roasted my squash, apples and onions with pumpkin seed oil to give it an extra kick, but I think olive oil would work perfectly too.
Toasted pumpkin seeds sprinkled on top would also be delicious. I had a big bowl on hand, but I… forgot them. I’m getting old. Don’t worry, I ate them all anyway. By the handful! Perfectly delicious so I really made it count.
Warm Autumn Roasted Vegetable Salad
Ingredients
- 1 small butternut squash, chopped
- 2 apples, chopped (I used gala)
- 1/2 red onion, chopped
- 1 cup chopped brussels sprouts
- 2 tablespoons olive oil, I used pumpkin seed oil
- 1/4 cup crumbled feta cheese
- 1/4 teaspoon cardamom
- chopped parsley for garnish
- salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Lay chopped squash, apples, brussels sprouts and onions on a baking sheet. Drizzle with oil and add cardamom, salt and pepper. Mix thoroughly. Roast for 45-50 minutes, tossing every 15 minutes.
- Remove vegetables and let cool for 5 minutes. You want them to be warm, but not piping hot. Add veggies to a bowl and combine with feta and chopped parsley. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!
I think this would pair nicely with some crusty bread and butter on the side. And since I have leftovers, so I may serve it with pork chops later this week. And yes… Mr. How Sweet will be eating it.
91 Comments on “Warm Autumn Roasted Vegetable Salad.”
looks colorful and delicious!
This looks so light and refreshing! yum!
I’ve never had a warm salad before (expect my mom’s hot german potato salad) so I have a hard time warming up (hahaha) to the idea, but yours looks so good, I may just have to try one!
This looks SOOO good!! I just did a mental tally of all the ingredients, and as long as I remember to steal the cardamom from my parents house, this could very well be tonights dinner. :)
OMG!
Another veggie hater!! HELLO MY NAME IS TANGY!! PRESIDENT OF THE CLUB! LOL
I have also recently discovered roasting veggies…and wow, I do like some of them! I love how veggies can be sweet and crunchy! I’m loving some sweet potato, potato, broccoli, cauliflower, zucchini, squash, and a couple cloves of minced garlic along with some olive oil…I happily eat those veggies 3 times a day :)
Girl… welcome to my world. Though it sounds like you enjoy a few more veggies than I do. We must be cut from the same cloth. :)
I just saw a recipe for something similar in a magazine not more than an hour ago! I thought to myself- why haven’t I made this yet? I mean, I love roasted vegetables, but adding cheese on top? Hello?! Looks awesome as usual.
Awesome recipe! This looks sooo good.
I simply love your blog! I have been following for a while now, and it’s so entertaining, and I love your recipes. I nominated you for the “One Lovely Blog Award,” you can check out the details over at:
http://iwashyoudry.blogspot.com/2010/10/i-got-award.html
You’re awesome! Keep all the good stuff coming!
Thank you so much! I tried to comment on your blog but can’t since it doesn’t provide the Name/URL option. But thank you! :)
Few things beat a giant pile of roasted veggies in my book! Especially if there is squash involved…
Looks so good! You are a vegetable eating inspiration!
Love the looks/sound of this.. and I just so happen to have all the ingredients (a rare thing.. well minus the brussel sprouts.. never been my thing :p)
this looks so pretty…. i cant wait to make some for my family. thank you for sharing.
The salad looks beautiful, colourful food makes me happy.
This looks so purty! I just might give brussels sprouts another chance after all!
So many veggies!! It looks great though. :)
I have never made a warm salad, but it is definitely on my to-make list!
This sounds fabulous–I think I may add this to the list of my Thanksgiving side dishes I am making :-)
this looks so, so, so, good!! I’m scared to try Brussels sprouts again though. I fear I’ll ruin them again
I made this as a side dish tonight and really enjoyed it, I find brussel sprouts to be rather bitter sometimes, but they really took on a new flavor roasted with the squash and apples. I wish my kids had liked it as much as me, but that just means I get the left overs for lunch tomorrow :)
Last night I roasted brussels, carrot, and red onion with maple syrup and olive oil – this is a step above! mmm
Wow, looks wonderful and so “Fall”. My trip to the grocery store today will include brussel sprouts and b’nut squash.
Holy crap this was good. I was going to feed it as a side for dinner tonight but, it took less time to cook (30 minutes) and smelled so good I had to dig right in. The family will be having spaghetti and I’m stuffed! Next time, I’m going to add some pancetta and I still won’t share…
Pingback: Warm Autumn Salad
Thanks for the great recipe! We made this for Thanksgiving and it was perfect. I used Gravenstein apples because that’s what’s in my backyard, and we may have added a bit of crumbled bacon on top (didn’t want to get too healthy on Thanksgiving). I think it would be really good with a bit of fennel too. Thank you!!!
Pingback: What are you eating? « Karen Chatters
I made this last night – with the addition of some pumpkin seeds and a little sage and majoram added to the cardamom. Excellent! I tried the recipe mixed some whole-wheat spaghetti noodles, and also on its own. Both delicious! A great way to eat more veggies. I would never have thought about adding an apple to the mix, however, and the flavor works out quite nicely.
Pingback: Back in Favor | all-purpose and semi-sweet
Pingback: Back in Favor | all-purpose and semi-sweet
This is gorgeous! Love your site and love this recipe. It is thanksgiving in Canada this upcoming weekend and I am just tweeking my menu. I am so serving this! It reminds me of a warm autumn salad that Sophie Dalh does but I enjoy the addition of the sprouts here. I might blend the two recipes and include sweet potato, beets, and celery root in this.
Thanks fo rthe delish inspiration!
Pingback: 15 Of My Favorite Recipes For Fall! « The Teenage Taste
Pingback: Warm Autumn Salad | Four Season Gourmet
Pingback: Roasted Fall Vegetables | Military Spouse Dishes
I admit I had a rough time with the butternut at first (peeling, chopping) T…but I followed this exactly. It delicious! Today was my Thanksgiving test run, and it’s great to know I have a tried and true side! Thanks!!!
Pingback: Thanksgiving Round-up 2013 | The Paleo Prize
Pingback: Best Friends Brunch | Buoy.
Pingback: Cooking for Jeffrey: Butternut Squash Hummus – kneading + knives