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.
