This Roasted Fall Harvest Salad is full of sweet, caramelized veggies and cozy fall flavors. It’s an easy, one-pan side that feels special enough for the holidays but simple enough for a weeknight.
This Fall Harvest Salad recipe comes courtesy of my daughter-in-law Emma, and the first time I set my eyes on it, I knew it was a keeper.
I just love the concept of a warm roasted vegetable salad. It has cozy fall vibes written all over it. It’s beautiful enough for a holiday table but it’s really so simple that you can make it any night of the week.
Table of contents
Recipe Highlights
- One Pan + Easy Prep: Just chop, season, and roast all on one sheet pan.
- Holiday-Friendly: Great with turkey, ham, roast chicken, or pork.
- Serve Warm or Room Temp: Ideal for potlucks or buffet-style meals.
- Naturally Wholesome: Packed with fiber, vitamins, and antioxidants from a mix of colorful vegetables.
Ingredients
- Butternut squash: Cut into even ¾-inch cubes so everything roasts at the same rate. You can use pre-cut cubed butternut squash to save time.
- Sweet corn: Fresh corn on the cob adds the best texture and sweetness. The cobs roast whole and the kernels are cut off after cooking.
- Red bell pepper: Adds bright color and natural sweetness. Orange or yellow bell peppers work too.
- Red onion: Quartered and separated into pieces so the layers caramelize and soften in the oven.
- Asparagus: Thick stalks hold up best for the full roast time. If your asparagus is thin, see the note in the recipe for timing adjustments.
- Olive oil: Helps the vegetables brown and roast evenly. Extra virgin or regular both work.
- Garlic powder: An easy way to add flavor without burning garlic during roasting.
- Salt and pepper: Season to taste. Kosher salt is recommended for the best flavor and control.
- Balsamic glaze: Adds a sweet, tangy finish that pulls all the flavors together. Store-bought glaze works perfectly.
- Goat cheese: Crumbled on at the end for creamy contrast. Feta is a good substitute.
How to Make Roasted Fall Harvest Salad
- Drizzle with oil and season.
Spread the squash, bell pepper, onion, asparagus, and whole ears of corn out in an even layer on a parchment-lined baking sheet. Pour the olive oil over the vegetables, then sprinkle with garlic powder, salt, and pepper. - Roast until tender.
Toss to coat everything evenly and bake at 400°F for about 30 minutes. For even browning, toss and rotate the pan halfway through. - Slice the corn.
Once cool enough to handle, cut the kernels off the cobs and add them back to the roasted vegetables. - Finish and serve.
Transfer to a serving dish and top with balsamic glaze and crumbled goat cheese.
Variations
Cheese swaps: Feta crumbles or shaved Parmesan are both great if you’re not a goat cheese fan.
Veggie swaps: Delicata squash, carrots, sweet potatoes, or even Brussels sprouts all work really well here if you want to change up the mix.
Add protein: Toss in sliced chicken sausage or rotisserie chicken to turn this into a hearty, one-pan meal.
Fresh herbs: A little parsley or thyme sprinkled on after roasting adds a nice pop of fresh fall flavor.
Touch of sweetness: A handful of dried cranberries or pomegranate seeds gives it a festive holiday feel.
Crunchy additions: Toasted pecans or pumpkin seeds for some great texture,
Fruit twist: Like in my Apple Cider Chicken and Lara’s Roasted Butternut Squash and Apples, unpeeled apple wedges can be roasted along with the veggies for an unexpected flavor twist and add even more gorgeous color.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 3 to 4 days. You can warm the roasted veggies in the microwave or a small skillet, or just enjoy the salad chilled or at room temperature.
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Roasted Fall Harvest Salad
Ingredients
- 4 cups butternut squash, ¾-inch cubes
- 2 ears corn, husks and silks removed
- 1 red bell pepper, cut into 1-inch pieces
- ½ medium red onion, quartered and separated into pieces
- ½ bunch asparagus, about ½ lb, thick stalks preferred, trimmed and cut into 1-inch pieces (see Note)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt, or to taste
- ½ teaspoon freshly ground black pepper, or to taste
- Balsamic glaze, as needed
- ¼ to ⅓ cup crumbled goat cheese, (omit for dairy free or vegan)
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment.
- Add the squash, whole ears of corn, bell pepper, onion, and asparagus to the prepared baking sheet. Drizzle with olive oil, season with salt, pepper, and garlic powder, and toss to coat.
- Roast about 30 minutes, or until the squash is fork-tender. (For extra browning, toss and rotate the pan at the 15-minute mark.)
- Let cool for 5 minutes. When cool enough to handle, slice the kernels off the cobs and return them to the pan (or transfer everything to a bowl/platter).
- Drizzle with balsamic glaze and sprinkle with crumbled goat cheese. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
More Vegetable Sides
Roasted Carrots and Potatoes
Sautéed Spinach with Garlic and Lemon
Roasted Cauliflower Mac and Cheese
