Print

Cozy Roasted Fall Vegetable and Pear Salad with Walnuts

roasted fall vegetable and pear salad with walnuts - featured image
Print Recipe

A hearty and satisfying fall salad featuring caramelized roasted butternut squash, Brussels sprouts, and red onion, tossed with fresh greens, sliced pear, toasted walnuts, and a tangy maple-Dijon vinaigrette. Perfect as a main dish or a stunning side for holiday gatherings.

Ingredients

Scale
  • 1 medium butternut squash, peeled and cubed into ½-inch pieces (about 3 cups)
  • 2 cups Brussels sprouts, trimmed and halved
  • 1 medium red onion, cut into wedges
  • 3 tablespoons olive oil
  • 1 tablespoon maple syrup
  • ½ teaspoon dried thyme
  • Salt and black pepper to taste
  • 5 ounces mixed greens (arugula and baby spinach or spring mix)
  • 1 large ripe but firm pear (Bosc or Anjou), thinly sliced
  • ½ cup raw walnuts, toasted
  • ⅓ cup crumbled goat cheese or feta cheese
  • ¼ cup dried cranberries
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
  2. In a large bowl, toss cubed butternut squash, halved Brussels sprouts, and red onion wedges with 3 tablespoons olive oil, 1 tablespoon maple syrup, ½ teaspoon dried thyme, and a generous pinch of salt and pepper until evenly coated.
  3. Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized at the edges.
  4. While vegetables roast, toast walnuts in a small skillet over medium heat for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from pan immediately.
  5. In a small bowl or mason jar, combine ¼ cup olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 teaspoon Dijon mustard, and a pinch of salt and pepper. Whisk or shake until emulsified.
  6. In a large bowl, add mixed greens. Drizzle with about half the dressing and toss gently to coat.
  7. Add warm roasted vegetables, sliced pear, toasted walnuts, crumbled goat cheese, and dried cranberries. Drizzle with remaining dressing and toss gently.
  8. Serve immediately while vegetables are still warm.

Notes

For best results, cut vegetables to uniform ½-inch pieces for even roasting. Toast walnuts fresh for optimal flavor. Add pears just before serving to prevent sogginess. The salad is best served warm with cold greens for temperature contrast. Store leftover components separately: roasted vegetables in the fridge for up to 4 days, dressing in the fridge for up to a week, and walnuts at room temperature.

Nutrition

Keywords: fall salad, roasted vegetable salad, pear salad, butternut squash salad, Brussels sprouts salad, maple Dijon vinaigrette, vegetarian, gluten-free, Thanksgiving salad

Find it online: https://leilameals.com/cozy-roasted-fall-vegetable-and-pear-salad-with-walnuts/