Roasted Autumn Root Vegetable Salad

There’s something magical about the first cool breeze of autumn. The world quiets down, leaves begin their slow transformation, and kitchens everywhere fill with the comforting aroma of roasted vegetables. This salad was born on one of those evenings when I wanted something cozy yet fresh, something that captured the warmth of fall but still felt bright and alive.

I remember roasting a pan of root vegetables while the sun dipped low and golden across the windowsill. Their edges caramelized beautifully, turning sweet and earthy. Tossed with crisp greens, creamy feta, and a simple lemon vinaigrette, the salad tasted like a walk through autumn woods: comforting, grounding, deeply nourishing.

Even now, each time I make it, the dish feels like a soft exhale, a reminder to slow down, savor the colors, and welcome the season’s gentle rhythm.

Recipe Steps

step- 1

Start with a bed of leafy greens in a bowl. I used the OXO Good Grips 3 Quart Mixing Bowl, but any bowl you already have works perfectly.

step- 2

Add the roasted root vegetables on top, spreading them evenly. I roasted mine earlier on a Wilton Recipe Right Baking Sheet, though any baking sheet at home is completely fine.

step- 3

Sprinkle crumbled feta cheese and toasted walnuts over the vegetables.

step- 4

Add a pinch of fresh thyme if using.

step- 5

Drizzle lemon vinaigrette over the salad, then add a tiny drizzle of maple syrup if you enjoy a hint of sweetness.

step- 6

Toss everything gently. I used the Cuisinart Silicone Spatula, but your regular home spatula will do the job just as well.

Roasted Autumn Root Vegetable Salad

This roasted autumn root vegetable salad blends caramelized seasonal vegetables with crisp greens, tangy feta, crunchy walnuts, and a simple lemon vinaigrette. It is comforting, wholesome, and perfect for cozy fall lunches or light dinners. Optional thyme and maple syrup add earthy and lightly sweet finishes that elevate every bite.

30 Minutes or Less

Author: wholesome whisk editor Cooking Method: Roasting Cuisine: American, International Courses: Appetizer, Dinner, Lunch, Snack, 🛋️ Midnight Snack Recipe Keys: Dairy High Protein kids Mixing Quick Meals

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Prep Time 15 mins Cook Time 35 mins Rest Time 5 mins Total Time 55 mins Difficulty: Beginner Cooking Temp: 400  F Servings: 4 Calories: 420 kcal Best Season: Fall & Winter, Suitable throughout the year Dietary:

B balanced meal C contains dairy C Contains Gluten (depending on vinaigrette) E Egg-Free F family friendly H High Fiber N Naturally Sweetened N not dairy free N not vegan S Soy-Free V Vegetarian

Roasted Autumn Root Vegetable Salad Ingredients

Scale

1/2x 1x 2x 3x

• 3 cups Roasted root vegetables (Mixed (carrots, beets, parsnips, sweet potatoes))
• 2 cups Leafy greens (Spinach, arugula, or mixed greens)
• ¹⁄₃ cup Feta cheese (Crumbled)
• ¹⁄₄ cup Walnuts (Toasted)
• 3 tbsp Lemon vinaigrette (Homemade or store-bought)
• 1 pinch Fresh thyme (Optional)
• 1 tsp Maple syrup (Optional)

Instructions

1. Place leafy greens in a bowl.
2. Add roasted root vegetables on top.
3. Sprinkle feta cheese and walnuts.
4. Add fresh thyme if using.
5. Drizzle lemon vinaigrette and optional maple syrup.
6. Toss gently and serve.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 420kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 7g35%

Cholesterol 22mg8%

Sodium 380mg16%

Potassium 820mg24%

Total Carbohydrate 44g15%

Dietary Fiber 8g32%

Sugars 12g

Protein 10g20%

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Vitamin A 14500 IU

Vitamin C 34 mg

Calcium 210 mg

Iron 2.4 mg

Vitamin D 0.4 IU

Vitamin E 2.1 IU

Vitamin K 118 mcg

Thiamin 0.12 mg

Riboflavin 0.16 mg

Niacin 2.3 mg

Vitamin B6 0.5 mg

Folate 85 mcg

Vitamin B12 0.4 mcg

Biotin 9 mcg

Pantothenic Acid 0.9 mg

Phosphorus 210 mg

Iodine 18 mcg

Magnesium 63 mg

Zinc 1.1 mg

Selenium 3.8 mcg

Copper 0.18 mg

Manganese 0.64 mg

Chromium 6 mcg

Molybdenum 7 mcg

Chloride 260 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Store leftovers in an airtight container for up to 2 days but keep dressing separate to avoid sogginess.
Use goat cheese instead of feta or pecans instead of walnuts. Swap lemon vinaigrette for balsamic if preferred.
Serve warm over greens, alongside grilled chicken, or as a cozy fall side dish.
Do not overdress the salad or roast vegetables at too low a temperature or they may become mushy.
Roast vegetables until caramelized for the deepest flavor and toast walnuts lightly for added aroma.

Keywords: autumn salad, root vegetable salad, roasted vegetables, fall recipes, warm salad