Warm Roasted Fall Vegetable Salad


Warm salads and fall are a match made in heaven.  And when you add roasting to the mix, you have only the natural seasonal vegetable flavors commanding your palette's full attention.  The cinnamon adds a sweet spice to the mix, turning your vegetables into a perfect side salad for the holidays to come!


Warm Fall Vegetable Salad 6.jpg

WHAT YOU NEED

INGREDIENTS

  • brussels sprouts
  • sweet potatoes
  • pears
  • butternut squash
  • sea salt
  • ground cinnamon
  • coconut oil
  • toasted pecans

PRINTABLE RECIPE


RECIPE

Warm Roasted Fall Vegetable Salad (v+gf)

SIDE or SALAD

VEGAN, GLUTEN FREE, SOY FREE, CORN FREE

serves: 6 -8
active time: 10 min.
total time: 40 min.

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

  • 1 pound brussels sprouts, halved or quartered 
  • 2 small sweet potatoes, peeled and cubed
  • 2 pears, cubed
  • 2 cups butternut squash, peeled and cubed
  • 1/2 teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • 2 Tablespoons coconut oil, melted

Serve as:

  • side or salad

Garnish with:

  • 1/3 cup toasted pecans, chopped

INSTRUCTIONS

PREP

  1. Rinse/scrub, peel, and or chop fruit and vegetables: brussels sprouts, sweet potatoes, pears, and butternut squash.
  2. Combine cinnamon and salt and place in small prep bowl.
  3. Melt coconut oil.

COOK

  1. Preheat oven to 400 degrees and line baking sheet with foil or parchment paper.
  2. Combine all fruit and vegetables.  Toss with cinnamon and salt, then drizzle melted coconut oil over mixture and coat evenly.
  3. Roast for about 30 minutes or until fruit and vegetables are soft and tender.
  4. During the last 5 minutes, add chopped pecans to warm or toast.

Warm Fall Vegetable Salad 7.jpg

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PHOTOGRAPHY: Coreen Murphy

RECIPE INSPIRATION: Simply Gluten Free Magazine