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.
Ready for a warm and wonderful salad? Let’s make it!
Ingredients you need to make this warm veggie salad!
Here’s how you make warm fall vegetable roasted salad!
(Scroll down for the handy complete printable recipe with nutrition info!)
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.
More Tips for making this Warm comfort Food Salad!
You can! Cubed butternut squash, green beans and cauliflower florets are just a few of other veggies that will work wonderfully in this salad.
Take your handy paring knife and cut off the woody part at the bottom, and then I usually go ahead and cut them in half or quarters, depending on how big they are.
It can! It’s delicious at room temperature, so if you have made it ahead and stored it in the fridge (which you should do if you are making it the day before) let it sit on the counter for a while. And if you want it warmed up (my favorite way to have this salad) pop it in a 350 oven for about 20 minutes.
Pop your question in the comments and I promise to answer pronto.
THE DELICIOUSNESS. Now that’s what I call a salad. :)Print
This simple recipe for warm fall vegetable roasted salad has all the flavors and colors of autumn, tossed with a little bacon!
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
- 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!
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!