Print
warm roasted fall vegetable salad

Warm Fall Vegetable Roasted Salad


  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American

Description

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

  1. Preheat oven to 425 and line a rimmed baking sheet with foil.
  2. 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.
  3. Spread out on the baking sheet and roast for 45 minutes.
  4. 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.
  5. Make the dressing by putting all dressing ingredients into a small jar and shaking vigorously.
  6. Add the bacon to the roasted veggies.  Drizzle on the dressing, toss and serve!