Skip to main content


Roasted Fall Vegetable Salad
2 Tbsp. olive oil
1 small delicata squash, unpeeled, seeded, thinly sliced
1/2 lb. Brussels sprouts, trimmed, sliced in half if small, in thirds if large
1 small head fennel, core removed, trimmed, thinly sliced
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 small shallot, minced (dressing)
1 Tbsp. Champagne or red wine vinegar (dressing)
1 tsp. Dijon mustard (dressing)
1/4 cup olive oil (dressing)
Salt and pepper, to taste (dressing)
2 (5 oz.) Fresh Express 50/50 Mix bags (salad)
1/2 cup dried cranberries (salad)
1 cup whole almonds, roughly chopped (salad)
1/2 cup unsalted pumpkin seeds (salad)
+ Add to Shopping List
Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad

Roasted Fall Vegetable Salad
Two Stars Guiding Stars
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:20 minutes
1. Preheat oven to 400 degrees. Place squash, Brussels sprouts and fennel on a large baking sheet. Drizzle with oil, salt and pepper. Toss vegetables on pan to coat with oil. Roast 18-20 minutes, flipping half way through; roast until pieces are browned and cooked through. Set aside to cool to room temperature.
2. Whisk shallot, vinegar and mustard in a small bowl. Gradually whisk in oil until emulsified. Season with salt and pepper. Set aside.
3. Place salad mix in a large bowl. Add dressing, toss to coat. Spread mixture onto a serving platter, scatter roasted vegetables over greens. Sprinkle with cranberries, almond and pumpkin seeds and serve.