Tag Archives: Salad recipe

With 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.

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Paleo Roasted Fall Vegetable Salad

roasted fall vegetable salad

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.

  • Author: Lorrie Cordain
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: Serves 4 1x
  • Category: Salad
  • Cuisine: Italian
Scale

Ingredients

Vegetables:

  • 1 large butternut squash, peeled and diced
  • 2 delicata squash
  • ½ pound Brussels sprouts, trimmed and halved
  • 3 sweet onions, thinly sliced
  • 5 rainbow carrots, peeled
  • 1⁄4 cup avocado oil
  • 3-ounce package arugula
  • ½ pecans, toasted

Vinaigrette:

  • 1 fresh orange
  • 1 tablespoon fresh thyme, chopped
  • 1 tablespoon fresh rosemary, chopped
  • ½ cup white balsamic vinegar
  • 1 cup avocado oil

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

While we love light and refreshing salads during Spring and Summer months, there’s no reason to stop enjoying the unlimited combinations of locally grown seasonal foods, combined with crisp greens still available from the Fall harvest.  This tasty combination is packed with nutrients to sustain your healthy energy throughout the cooler season.

Ingredients:

  • 1 butternut squash, peeled and diced into small cubes
  • 3 parsnips, sliced
  • 1 large red onion, sliced
  • 1 large red pepper, sliced
  • 1 clove garlic, minced
  • 2 tbsp. sun-dried tomato dressing (recipe below)
  • 10 cups baby spinach leaves
  • 2 tbsp. almonds, toasted
  • 1/3 cup additional sun-dried tomato dressing (recipe below)

 

Sun-Dried Tomato Dressing

Ingredients:

  • 1/3 cup sun-dried tomatoes
  • 1/4 cup extra-virgin olive oil
  • 1 tbsp. minced shallots
  • 2 garlic cloves
  • 2 Tbsp. white wine vinegar
  • 1 tsp. dried oregano
  • Juice from half a lemon
  • 1 cup water
  • freshly ground black pepper to taste

Combine all ingredients in a blender or food processor and blend or process until the dressing is well emulsified.

Preheat oven to 450 degrees.

Combine butternut squash, parsnips, onion, red pepper and the garlic in a large bowl. Add 2 tbsp.  sun-dried tomato dressing and toss to combine. Spread the coated vegetables evenly over a baking sheet and bake for 35 to 40 minutes, until the vegetables are soft and tender. Remove from oven and toss with spinach, almonds, and 1/3 cup dressing.  Serve warm or cold.

Serves 4.

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