Autumn Harvest Salad with Roasted Squash, Brussels Sprouts and Caramelized Onions
Happy first day of Fall! It’s time to get the comfy sweaters, boots and scarves out of storage. It’s time for all things pumpkin, salted caramel and candy apples. It’s time for crackling fire places, glowing pumpkins and pumpkin spice lattes. Most importantly it’s time to enjoy the bounty of beautiful veggies Fall has to offer in this Autumn Harvest Salad. You guys know I’m a huge salad fan and this one, with roasted delicata squash, Brussels sprouts, caramelized onions and sweet maple vinaigrette has literally stolen my salad lovin’ heart.
Let’s ring in the first day of Fall with a beautiful autumn salad, shall we? I like to start the Fall off, eating as many veggies and good-for-you meals as possible because we all know what’s to come with Thanksgiving and Christmas! Speaking of Thanksgiving- if your family typically serves a salad with the Thanksgiving feast, this one would be so perfect. The flavors of Fall are pouring out of this festive Autumn Harvest Salad.
In my opinion, everyone needs a little something fresh and clean among the decadent holiday spread. This succulent salad has so many complex textures and different flavors, it’s sure to be a hit with even the pickiest of guests. Caramelized onion brings out a lush sweetness, cubed squash provides vibrant color and the Brussels sprouts add just a touch of savory. This harvest salad will provide just the right amount of greens among a sea of rich indulgent foods at the dining table.
Don’t wait for Thanksgiving, though! Once you give this colorful, delectable salad a try, you’ll want to make it again and again. Brad and I added some grilled chicken to ours and it made three meals for us. Deliciouso!
Autumn Harvest Salad with Roasted Squash, Brussels Sprouts and Caramelized Onions
Ingredients
For the Salad:
- 1 delicata squash, about 1 lb., cut into 4ths horizontally (alternatively; cubed sweet potato, kabocha or butternut squash will work)
- 1-2 lbs. Brussels sprouts, cut in half
- Cinnamon and salt for sprinkling on veggies before roasting
- 1 large yellow onion, cut in half and then sliced
- 2 Romaine hearts, chopped (alternatively; other green varieties will work)
- 1/2-1 avocado, sliced and/or diced
- salt and pepper to taste
- pecan pieces for garnish
- pomegranate seeds for garnish, alternatively; dried craisins would work
For the Vinaigrette:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice
- 1 tablespoon maple syrup
- 1 tablespoon spicy mustard
- salt and pepper to taste
Instructions
- Preheat oven to 400 degrees F. Prepare squash and Brussels- cut squash in half, horizontally and use your fingers to remove the seeds. Then cut horizontally into 4ths and chop into cubes. Cut Brussels in half. Place squash, skin side down, and Brussels on a baking sheet. Spray veggies with a natural cooking spray and sprinkle with a generous amount of cinnamon and salt. Roast veggies for about 20-30 minutes at 400 degrees F.
- Meanwhile, heat 1 tablespoon of olive oil at medium heat in a medium skillet. Cut onion in half, slice and transfer to heated skillet. Caramelize onion slices over a medium heat for about 20-25 minutes, stirring occasionally.
- While veggies are roasting and onion is caramelizing; chop greens and prepare vinaigrette. To make vinaigrette, combine all ingredients in a container with a lid and give it a good shake. Set aside.
- Allow veggies to cool slightly, once they have cooked. Prepare salad by topping the greens with veggies, avocado and any garnish that you prefer or the suggested garnish of pecan pieces and pom seeds. Pour dressing over the top of the salad and toss to combine.
Notes
*If you can't find delicata squash, use 1-2 cubbed sweet potatoes or about 1 pound of butternut squash.
Did you make this recipe?
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Something to think about….
What are your favorite winter veggies?
Are you a fan of roasted veggie salads?
Have you heard of delicata squash? See this post for the nutritional benefits and another way to enjoy my favorite squash.
I made this tonight for my husband, my daughter, and myself. I wasn’t sure I would like cinnamon in a salad but it just added a pleasant spiciness. I used fresh pumpkin in place of the squash because I still had one from Halloween and I’m determined to use it before it goes bad. We all loved this recipe and were impressed by its beauty. I served the combined Brussels sprouts, pumpkin, and onion on a generous bed of kale massaged with olive oil, and following the suggestions, I topped the entire dish with dried cranberries and broken pecan pieces. We had avocado slices on the side. I think next time (and there WILL be a next time!) I will double or triple the dressing. It was delicious but I like to go a little heavy on salad dressing. Thank you for a wonderful recipe!
Your version sounds fabulous! I really love the dressing too… I need to make it again soon!
Very yummy recipe, however next time I would omit cinnamon when roasting which I found added a strange taste. I think goats cheese or shaved parmesan would work well and add some protein I could not find stated squash so used half a butternut squash which I peeled as was unsure about adding skin.
Will definately make again.
I bet butternut squash was great in this and yes I would peel butternut squash.
beautifully prepared and looks really delicious!
This looks so good! In fact, I just ordered something kind of like this at a restaurant and it was delicious. Such wonderful flavor combos.
Thanks, girl! Delicata squash and caramelized onions are two of my faves.
What a beautiful salad!! I love roasted veggie salads, brussel sprouts, carrot, squash..all good additions! I love the pomegranate in their too, looks great! Thanks for sharing 🙂
Thanks so much for your sweet comment! Love adding pom seeds- they make everything prettier!
I ran across your salad over on Bloglovin and had to stop bt to tell you it looks completely delicious.
Awww… thanks so much for stopping by!
Made this salad for my mom and I tonight, added some goat cheese to it and booooy was it good! Thanks for sharing my new go to salad!
Well… I know what I’m having for lunch next week! Plus, always on the lookout for new dressing ideas!
This looks so good. I love that combo with the brussel sprouts. I used to make something similar several nights a week this time last year but I had gotten away from that. You’ve just rekindled my love for brussel sprouts!
LOVE LOVE LOVE the look of this salad! I need a good harvest salad for Thanksgiving and this will do JUST the trick! I love squash and sweet potatoes but recently became obsessed with brussel sprouts! I hated them as a child but my brother in law served them with bacon and sauteed in balsamic vinegar and I was hooked! We have them now as a staple at most dinners during the season!
Can’t wait to try this recipe!
Avocado.. brussels.. squash. That is what dreams are made of 🙂
I have a bag of frozen bnut squash in my freezer and I might need to make this salad with it!
Can you make the veggies the day before and it keep well (for say Thanksgiving)? Then add avocado and dressing beforehand? Thanks 🙂
Definitely! I had this salad leftover, for dinner last night, and I think the ingredients in the dressing must have kept the avocado and other ingredients fresh because everything was already tossed together, but it still seemed really fresh. I often have roasted Brussels and squash for leftovers and they are still great.
What a perfect way to transition from summer to winter — love it! Fall flavours are EASILY my favourite, and I love the idea of making a salad from roasted veggies. Pinned 🙂
I love Brussels sprouts! I can’t wait to make this salad!
This looks wonderful Kim! Love the combination of flavors, and yes, fall really does have the best vegetables to offer. I LOVE butternut squash, and delicata squash is another great one. Love using caramelized onions in here too. Yum!