Spice Up Your Fall Meals with this Autumn Veggie Salad Recipe!

Autumn Spice Roasted Veggie Salad

Hello, lovely readers! Today, I am excited to share with you my recipe for an Autumn Spice Roasted Veggie Salad. As the fall season sets in, I find myself craving warm, comforting dishes that celebrate the flavors of autumn. This salad is a perfect combination of hearty roasted vegetables, fragrant spices, and fresh greens that are sure to satisfy your cravings for a cozy yet healthy meal.

To start, gather the following ingredients:

• butternut squash (peeled and diced) – 500g
• brussels sprouts (halved) – 300g
• carrots (sliced) – 200g
• red onion (sliced) – 150g
• olive oil – 3 tbsp
• maple syrup – 2 tbsp
• cinnamon – 1 tsp
• nutmeg – 1/2 tsp
• salt and pepper to taste
• mixed greens – 150g
• dried cranberries – 50g
• roasted pumpkin seeds – 50g
• balsamic vinaigrette for serving

For this recipe, you will need the following kitchen tools:

• baking sheet
• knife
• mixing bowl
• spatula
• oven

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine the diced butternut squash, halved brussels sprouts, sliced carrots, and red onion. Drizzle olive oil and maple syrup over the vegetables, then sprinkle with cinnamon, nutmeg, salt, and pepper. Toss everything together until well coated.

Spread the seasoned vegetables out onto a baking sheet in a single layer. Roast in the preheated oven for about 30-35 minutes, or until the veggies are tender and caramelized, stirring halfway through.

While the vegetables are roasting, prepare your serving platter with a bed of mixed greens. Once the veggies are done, remove them from the oven and let them cool slightly. Arrange the roasted vegetables on top of the greens, then sprinkle with dried cranberries and roasted pumpkin seeds.

Serve the Autumn Spice Roasted Veggie Salad with a drizzle of balsamic vinaigrette on top. This dish is perfect for a light yet satisfying autumn meal that is bursting with flavor and nutrition.

Approximate total weight of the cooked dish: 1400g
Approximate number of servings: 4
Average weight of one serving: 350g
Approximate calorie count per serving: 250 calories

One unique tip for this recipe is to sprinkle some grated Parmesan cheese over the salad before serving for an extra savory kick that complements the sweet roasted vegetables beautifully.

I hope you give this Autumn Spice Roasted Veggie Salad a try and enjoy it as much as I do. Feel free to customize it with your favorite autumn vegetables or dressing to make it your own. Happy cooking!