Roasted Autumn Vegetable Salad with Feta & Walnuts

Roasted Autumn Vegetable Salad with Feta & Walnuts 🥗🍂

Prep Time: 20 minutes
Cook Time: 35 minutes
Servings: 4–6

Ingredients

For the Salad

• 2 medium beets, peeled and diced
• 2 cups butternut squash or sweet potato, diced
• ½ lb Brussels sprouts, trimmed and halved
• 3 tbsp extra virgin olive oil
• ½ cup feta or goat cheese, crumbled
• ½ cup walnut halves, toasted
• 2 sprigs fresh rosemary, finely chopped
• 2 sprigs fresh thyme leaves
• Salt and freshly ground black pepper, to taste

For the Dressing

• 3 tbsp extra virgin olive oil
• 1 tbsp maple syrup or honey
• 1 tbsp apple cider vinegar or balsamic vinegar
• 1 tsp Dijon mustard

Instructions

1. Preheat: Heat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
2. Arrange vegetables: Place beets on one side of a baking sheet to prevent staining. Place butternut squash and Brussels sprouts on the other sheet.
3. Season: Drizzle the vegetables with 3 tbsp olive oil. Add rosemary, thyme, salt, and black pepper. Toss well.
4. Roast: Roast for 30–35 minutes, stirring halfway through, until tender and caramelized around the edges.
5. Make dressing: Whisk together olive oil, maple syrup or honey, vinegar, and Dijon mustard.
6. Assemble: Transfer the warm roasted vegetables to a large wooden serving bowl.
7. Add toppings: Sprinkle over the crumbled feta and toasted walnuts.
8. Finish: Drizzle with the maple-mustard dressing and gently toss.

Serve: Enjoy warm or at room temperature. 🌿🧀

Quick Q&A

• Can I use sweet potato instead of butternut squash? → Yes, both work beautifully.
• Can I prepare it ahead? → Yes. Roast the vegetables ahead and add the cheese, walnuts, and dressing just before serving.
• What makes it flavorful? → The combination of caramelized vegetables, tangy feta, toasted walnuts, fresh herbs, and sweet-tangy dressing.