Roasted Fall Harvest Salad
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.
Servings: 4
Calories: 225kcal
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
Asparagus thickness: Use thick stalks (≈ pencil-thick or more). They hold up well for the full roast time. If using thin asparagus, add it halfway through roasting (last 12 to 15 minutes) to avoid over-softening.
Nutrition
Calories: 225kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 7mg | Sodium: 352mg | Potassium: 706mg | Fiber: 5g | Sugar: 7g | Vitamin A: 16388IU | Vitamin C: 72mg | Calcium: 108mg | Iron: 3mg