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Paleo Roasted Fall Vegetable Salad

roasted fall vegetable salad

5 from 1 reviews

roasted fall vegetable saladWith the arrival of autumn comes an abundance of fresh-from-the-garden squash in a variety of colors. At The Paleo Diet, we are always on the hunt for new and creative ways to prepare this seasonal, nutrient-packed treat. This salad has become a favorite in our kitchens for its fresh, crunchy taste. Add chicken, salmon, or beef to make it a complete Paleo meal that is sure to delight your senses.

Looking for an autumn sidekick for this salad? Check out our celebration of the fall harvest for more recipes.

Scale

Ingredients

Vegetables:

Vinaigrette:

Instructions

Vegetables:

  1. Pre heat oven to 400 degrees.
  2. Cut top and bottom off delicata squash and scoop out seeds.
  3. Cut squash in half lengthwise, and then cut each half into slices.
  4. Add Brussels sprouts, onions, carrots, and avocado oil and toss until all ingredients are well coated with oil.
  5. In a large sheet pan, spread mixture to make a single layer.
  6. Place in center of oven for approximately 25-35 minutes.

Vinaigrette:

  1. Zest and juice the orange and combine with remaining ingredients.
  2. Whisk until well blended.
  3. Once vegetables are done, combine with arugula and toasted pecans.
  4. Toss with dressing until evenly coated.

Notes

Roasted fall vegetable salad ingredients

roasted fall vegetable salad

roasted fall vegetable salad

Keywords: the paleo diet, fall, roasted vegetables, salad, Italian, vinaigrette, recipe