This simple recipe for warm roasted fall vegetable salad has all the flavors and colors of autumn, tossed with a little bacon! Can you say perfect Thanksgiving side dish?
Ah, this salad. It is chock full of not only the scrumptious tastes of fall, but the carrots and the shallots and the slightly charred bits make it look like fall too.
It is served just the right amount of warm, and while you don’t HAVE to do this, I like to make all this healthiness just the slightest bit naughty by adding a handful of bacon.
I’m not saying this is ever going to replace mashed potatoes or sweet potato casserole on your holiday table…but you might want to make room for it alongside those favorites. Ready for a warm and wonderful salad? Let’s make it!
Here’s how you make warm fall vegetable roasted salad!
This has every single one of my favorite fall veggies in it. Starting with carrots. So cheerful and sweet.
Baby potatoes. You can use either red ones or yellow ones, or even fingerlings. Just get the teeniest ones you can.
Shallots!! When you roast shallots, they take on a sweet, almost creamy taste. I put lots of them in this recipe. I heart shallots.
Now, I am a fervent Brussels sprouts fan. The Southern husband…not so much. But even he can’t say no to the deliciousness of roast Brussels sprouts in this salad.
Or if he does, I just eat the rejected Brussels sprouts left on his plate.
Garlic. You are going to roast a few whole cloves of garlic with the other veggies, and just like the shallots, they will turn all kinds of sweet once they are roasted. MAGIC.
Once the veggies have all roasted together, I let them hang out in a bowl while I pop a few pieces of bacon in the oven until they are nice and crispy, and then I chop it up and toss it in with the salad to add a salty, savory, baconalicious taste.
Regular bacon is wonderful, or you can go for broke and use my recipe for cornmeal crusted bacon. I’m just warning you, you might never be able to go back to regular bacon again.
All of this gets tossed with a quick mustard vinaigrette, ideally while everything is just the right amount of warm.
THE DELICIOUSNESS. Now that’s what I call a salad. :)
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Warm Fall Vegetable Roasted Salad
Prep Time: 20 minutes- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Oven
Cuisine: American
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Pin RecipeDescription
This simple recipe for warm fall vegetable roasted salad has all the flavors and colors of autumn, tossed with a little bacon!
Ingredients
For the salad:
- 2 cups baby potatoes, cut in half
- 6 carrots, peeled and cut into 2 inch slices
- 6 cloves garlic, peeled
- 6 shallots, peeled and cut in half
- 1 cup small Brussels sprouts, trimmed and cut in half
- 2 tablespoons olive oil
- Pinch each of salt and pepper
- 4 slices of bacon
For the dressing:
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon grainy mustard
- 1 tablespoon honey
- Pinch each of salt and pepper
Instructions
- Preheat oven to 425 and line a rimmed baking sheet with foil.
- Place all the veggies in a large mixing bowl and toss with 2 tablespoons of olive oil. Add the salt and pepper and toss again.
- Spread out on the baking sheet and roast for 45 minutes.
- Remove the veggies from the oven and pour into a bowl. Place the bacon on the baking sheet and cook until crisp, about 12-15 minutes. Chop into pieces.
- Make the dressing by putting all dressing ingredients into a small jar and shaking vigorously.
- Add the bacon to the roasted veggies. Drizzle on the dressing, toss and serve!
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!
Hi Kate!
This warm salad looks just perfect for fall – so rustic, and comforting and delicious! And I think a topping of crispy bacon just makes it a must-eat!
Can’t wait to try it!
Thanks for mentioning my sweet potato casserole…I think they’d be delicious side-by-side on the holiday supper table!!! xo
Thanks my friend! Thanksgiving will be here before we know it! xo
Dear Kate, I read your blog on regular basis but did not write. I love salads, and particularly this kind of roasted-veg based ones. ‘My favorite was this one from Jamie Oliver’s site:
https://www.jamieoliver.com/recipes/vegetables-recipes/roast-potatoes-parsnips-and-carrots/
But I like yours so much and want to make it tonight for the family. One question: what kind of honey is good? I have orange honey and acacia honey – these two types are very popular in my geographic zone (North Europe). Could you suggest what would work best? I’m willing to purchase a new pot of honey if you think the acacia would not work. (It’s less aromatic than the orange honey). Thank you so much!!!
All the best this weekend!
I think the honey you have on hand will work perfectly! You just want a little hint of sweetness. Thank you so much for writing and I hope you love this salad! :)
This looks fantastic! So homey and comforting! I think this would be perfect along-side a nice pork roast or some good, grilled steaks. Or meatloaf. Or…just about everything! And I am envisioning making some extra so I can use the leftovers in a baked omelet, frittata, or quiche. Happy Friday to you, Kate!
Oh, I just LOVE the idea of this as an omelet filling! :)
I made this dish last night and it was delicious.
My family really liked it and it was so easy to compose. The only thing I changed was using Dijon mustard instead of grainy mustard. This will be on my regular dinner rotation this winter.
★★★★★
Leslie! I’m so glad you like this as much as we do – and you can’t ever go wrong with Dijon mustard. :)