Roasted Fall Vegetable Salad

With the arrival of autumn comes an abundance of fresh squash. At The Paleo Diet, we are always on the hunt for new ways to use this nutritious treat.

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.

Whole produce ingredients for a Fall Salad

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Details

Recipe by: Lorrie Cordain
Serves: 4
Meal: Anytime

Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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Ingredients

1 large butternut squash, peeled and diced
2 delicata squash
1/2 lb brussels sprouts, trimmed and halved
3 sweet onions, thinly sliced
5 rainbow carrots, peeled
1 1/4 avocado oil, divided
3 oz package arugula
1/2 pecans, toasted
1 fresh orange
1 tbsp fresh thyme, chopped
1 tbsp fresh rosemary, chopped
1/2 white balsamic vinegar

Directions

Preheat oven to 400°F.
Cut top and bottom off delicata squash and scoop out seeds.
Cut squash in half lengthwise, and then cut each half into slices.
Add Brussels sprouts, onions, carrots, and 1/4 c avocado oil and toss until all ingredients are well coated with oil.
In a large sheet pan, spread mixture to make a single layer.
Place in center of oven for approximately 25-35 minutes.
To make the dressing: zest and juice the orange then combine with thyme, rosemary, white balsamic vinegar, and the remaining 1 cup avocado oil. Whisk until well blended.
Once vegetables are done, combine with arugula and toasted pecans.
Toss with dressing until evenly coated.