Savory Autumn Roasted Vegetable Salad Recipe

Welcome to a culinary celebration of the season with our delicious Autumn Roasted Vegetable Salad! This recipe captures the essence of fall by combining sweet roasted root vegetables, hearty farro, and vibrant kale, all tossed in a delightful balsamic date dressing. The flavors dance harmoniously on your palate, offering a medley of sweet, tangy, and savory notes in every bite.

Picture perfectly caramelized beets, earthy parsnips or turnips, and tender sweet potatoes and carrots, all roasted to golden perfection. Paired with chewy farro and nutrient-packed kale, this salad is a true feast for the senses. The star of the show is the balsamic date dressing, a luscious blend of flavors that ties everything together in a symphony of taste.

Whether you’re seeking a healthy and satisfying meal for a cozy dinner or a crowd-pleaser for holiday gatherings, this Autumn Roasted Vegetable Salad is sure to impress. The beauty of this dish lies not only in its taste but also in its versatility and make-ahead convenience. Embrace the flavors of the season and treat yourself to this nourishing salad that only gets better with time.

Quick Benefits

• Nutrient-Dense: Packed with a variety of seasonal vegetables, this salad offers a wide range of essential nutrients for a healthy meal.
• Versatile: Easily customizable by swapping ingredients like farro for quinoa or using turnips instead of parsnips, making it suitable for various dietary preferences.
• Make-Ahead Friendly: The flavors of this salad only improve over time, making it a convenient option for meal prep or leftovers without compromising taste or texture.
• Balanced Flavors: The combination of sweet roasted beets, earthy parsnips/turnips, chewy farro, fresh kale, and tangy balsamic date dressing creates a harmonious blend of sweet, savory, and tangy flavors in every bite.

Why You’ll Love This Savory Autumn Roasted Vegetable Salad Recipe Recipe

• Seasonal Flavors: The recipe captures the essence of fall with sweet roasted root vegetables, earthy parsnips, and turnips combined with fresh kale, creating a delicious and comforting dish perfect for the season.
• Balanced Flavors: The salad offers a perfect balance of sweet, tangy, and savory notes in every bite, thanks to the caramelized roasted veggies, chewy farro, and the delightful balsamic date dressing.
• Vegan and Nutritious: Packed with wholesome ingredients, this salad is naturally vegan, loaded with nutrients, making it a healthy meal option that feels satisfying and nourishing.
• Make-Ahead Friendly: The salad tastes even better the next day, making it an ideal dish for meal prep, holiday gatherings, or enjoying tasty leftovers throughout the week.
• Versatile and Customizable: Easily adaptable to dietary preferences, you can swap farro for quinoa to make it gluten-free, or experiment with different root vegetables to personalize the flavors to your liking.
• Vibrant Presentation: The mix of colorful roasted vegetables and fresh kale not only adds visual appeal but also ensures a delightful eating experience with a variety of textures and flavors in each bite.
• Secret Ingredient Dressing: The balsamic date vinaigrette is the star of the show, elevating the salad with its unique and delicious taste, making it a standout dish that will impress your guests and elevate any meal.

Ingredients for Savory Autumn Roasted Vegetable Salad Recipe

• 1/2 teaspoon black pepper.
• 1 1/3 cups broth or water.
• 1 pound beets.
• 12 oz sweet potato.
• 1 tablespoon fresh thyme (or 1 tsp dried).
• 3 cups shredded kale (3 oz).
• 1/4 cup water.
• 1 pound parsnips or turnips.
• Salt and pepper to taste.
• 1/2 cup dry farro.
• 1 tablespoon fresh sage (or 1 tsp dried).
• 1/4 cup olive oil.
• 2 tablespoons white balsamic vinegar.
• 3 medjool dates, pitted.
• 2 tablespoons olive oil.
• 1 teaspoon kosher salt.
• 8 oz carrots.
• 1 tablespoon fresh rosemary (or 1 tsp dried).
• 1 teaspoon dijon mustard.

Pro Tips for Savory Autumn Roasted Vegetable Salad Recipe

Pro Tip 1: For the best autumn roasted vegetable salad, roast the vegetables and cook the farro ahead of time. This allows the flavors to meld together for a more delicious outcome. Mix in the balsamic date dressing just before serving to keep the salad fresh and vibrant.

Pro Tip 2: To accommodate gluten-free diets, consider swapping out farro for quinoa in this recipe. Quinoa will provide a similar chewy texture and absorb the flavors of the dish beautifully. Additionally, massaging the kale before adding it to the salad will help soften its texture and reduce bitterness, enhancing the overall eating experience.

Pro Tip 3: Opt for the freshest seasonal vegetables to elevate the flavors of this dish. While white balsamic vinegar offers a milder taste in the dressing, regular balsamic vinegar can be used as a substitute with a slight flavor variation. If parsnips are not available, turnips make a great alternative choice, even though they have a less sweet profile. Enjoy the salad for days as the flavors continue to develop and intensify in the fridge.

How to Make Savory Autumn Roasted Vegetable Salad Recipe

Step 1: Step 01

Preheat the oven to 425°F.

Step 2: Step 02

Cut the vegetables into large pieces.

Step 3: Step 03

Coat with oil and seasonings.

Step 4: Step 04

Roast for 35 minutes or until tender.

Step 5: Step 05

Simmer farro in broth for 10 minutes.

Step 6: Step 06

Allow to sit covered for 5 minutes.

Step 7: Step 07

Combine dates, vinegar, water, and mustard in a blender.

Step 8: Step 08

Drizzle in oil and blend until mixture is smooth.

Step 9: Step 09

Rub kale leaves with oil.

Step 10: Step 10

Mix together vegetables, farro, and kale.

Step 11: Step 11

Combine with vinaigrette.

Storage Tips

Once you have prepared the autumn roasted vegetable salad, store any leftovers properly to maintain freshness. Transfer the salad into an airtight container and place it in the refrigerator. The salad can be stored for several days, and the flavors will continue to meld together, making it even more delicious the next day.

To ensure the salad stays fresh, it’s best to add the dressing just before serving. This will prevent the kale from becoming soggy and the vegetables from losing their texture. If you plan to make the salad ahead of time, store the dressing separately and toss it with the salad right before enjoying. This autumn roasted vegetable salad is a great option for meal prepping or for a quick and healthy lunch the next day.

Ingredient Substitutions

For an alternative to farro, quinoa is an excellent gluten-free option that provides a similar chewy texture and nutty flavor. It can be cooked and mixed with the roasted vegetables and dressing in the same way as farro.

If you don’t have beets on hand, turnips can be a suitable replacement. While turnips are less sweet than beets, they will still add a lovely earthy flavor to the salad when roasted.

While the recipe recommends white balsamic vinegar for a milder flavor, regular balsamic vinegar can be used as a substitute if that’s what you have available. Just be aware that the regular balsamic vinegar might bring a slightly different flavor profile to the dressing.

Serving Suggestions

For a creative serving suggestion, try layering this autumn roasted vegetable salad on a bed of creamy whipped goat cheese or tangy labneh for a delightful contrast of flavors and textures. The creamy base will complement the sweet and savory roasted vegetables while adding a rich and luxurious touch to each bite. Serve this elevated salad in individual glass jars or small bowls for a visually appealing presentation that’s perfect for a dinner party or holiday gathering.

Another fun way to enjoy this salad is by turning it into a nourishing grain bowl. Start with a base of warm quinoa or farro, then top it with a generous portion of the roasted vegetables and kale mixture. Drizzle the balsamic date dressing over the bowl and sprinkle with some toasted nuts or seeds for added crunch. This hearty and wholesome grain bowl makes a satisfying and balanced meal that’s perfect for a cozy night in or a quick and easy lunch option.

FAQs for Savory Autumn Roasted Vegetable Salad Recipe

Can I prepare the roasted vegetables and farro ahead of time?

Yes, you can roast the vegetables and cook the farro ahead of time. Simply combine them with the dressing just before serving to maintain the best flavors and textures.

Can I make a gluten-free version of this salad?

Absolutely! You can replace the farro with quinoa to make a delicious gluten-free version of this autumn roasted vegetable salad.

Why is massaging the kale important?

Massaging the kale helps break down its tough fibers, making it more tender and less bitter, enhancing the overall texture and flavor of the salad.

Can I use regular balsamic vinegar instead of white balsamic in the dressing?

Yes, you can use regular balsamic vinegar instead of white balsamic in the dressing. Just note that it may slightly alter the flavor profile, as white balsamic vinegar tends to be milder.

Conclusion

As you embark on your culinary journey to create this delightful Autumn Roasted Vegetable Salad, remember that the essence of this dish lies in the harmonious blend of seasonal flavors and wholesome ingredients. The vibrant colors, the rich textures, and the tantalizing aromas all come together to create a feast for the senses that truly celebrates the spirit of autumn.

Whether you’re preparing this salad for a cozy family dinner, a festive holiday gathering, or simply to enjoy a nourishing meal throughout the week, this Autumn Roasted Vegetable Salad is sure to impress with its delicious taste and nutritional benefits. So go ahead, roast those veggies to caramelized perfection, toss them with hearty farro and crisp kale, and drizzle on that luscious balsamic date dressing. Let each bite remind you of the beauty and bounty of the fall season.

So, embrace the flavors of autumn and savor every mouthful of this delightful Autumn Roasted Vegetable Salad. Your taste buds will thank you, your body will thank you, and your loved ones will thank you for sharing this wholesome and satisfying dish with them. Here’s to good food, good health, and good times around the table. Enjoy your culinary adventure with this nourishing Autumn Roasted Vegetable Salad!