Best 3 Roasted Fall Vegetable Salad With Squash Carrots Pears And Figs Recipes

Indulge in the vibrant flavors of autumn with this roasted fall vegetable salad recipe, a symphony of roasted squash, carrots, pears, and figs, tossed in a delectable balsamic vinaigrette and garnished with fresh herbs. This autumnal delight is not only a feast for the eyes but also a culinary journey through the season's finest produce.

From the nutty sweetness of roasted squash and carrots to the juicy burst of pears and figs, each bite offers a unique taste experience. The balsamic vinaigrette adds a tangy touch that elevates the natural flavors of the vegetables and fruits. This salad is not just a side dish; it's a complete meal, packed with essential vitamins, minerals, and antioxidants.

But that's not all! This article also features three additional recipes to tantalize your taste buds. Discover the secrets of a creamy roasted butternut squash soup, perfect for chilly fall evenings. Learn how to make a hearty and flavorful roasted vegetable pasta, a one-pot wonder that combines roasted vegetables with tender pasta in a rich tomato sauce. And for a sweet treat, indulge in the goodness of roasted pear and fig galette, a rustic yet elegant dessert that showcases the season's best fruits.

So, gather your ingredients, preheat your oven, and embark on a culinary adventure that celebrates the bounty of fall. From the savory roasted vegetable salad to the comforting butternut squash soup, the satisfying roasted vegetable pasta, and the delectable roasted pear and fig galette, this article offers a quartet of recipes that are sure to warm your heart and fill your belly with delight. Let's get cooking!

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED FALL VEGETABLES

Roasted Fall Vegetables image

With just salt, pepper, a bit of oil and garlic, and a hot oven, nearly every vegetable becomes sublime.

Provided by Martha Stewart

Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes

Time 1h20m

Yield Makes about 12 cups

Number Of Ingredients 7

Ingredients

2 pounds (about 1 medium) butternut squash, peeled, seeded, and cut into 1 1/2-inch pieces
2 pounds red new potatoes (12 to 14), well scrubbed and quartered
1 pound medium red onions (about 2 to 3), peeled and quartered
1 pound carrots (6 to 8 medium), halved lengthwise, if thick, and cut into 1 1/2-inch lengths
4 to 6 garlic cloves, peeled and smashed
3 tablespoons olive oil
Coarse salt and ground pepper

Steps:

Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

ROASTED FALL VEGETABLE SALAD WITH SQUASH, CARROTS, PEARS, AND FIGS

Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs image

Sweet, savory, and seasonal, this salad from TV chef Nora Singley is sure to become a family favorite. Also try: Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes

Provided by Martha Stewart

Number Of Ingredients 10

Ingredients

1 pound carrots, cut into 3-inch-long, 1/2-inch-thick wedges
1 small delicata squash, halved, seeds removed, and cut into 3/4-inch slices
8 figs, halved
1 pear, halved and cut into 1/2-inch wedges
1 head garlic, cloves separated and unpeeled
1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
3 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1/4 cup aged balsamic vinegar
Maldon sea salt

Steps:

Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

ROASTED FALL VEGETABLE SALAD

Roasted Fall Vegetable Salad image

Enjoy a salad that looks as good as it tastes with Roasted Vegetable Fall Salad. Roasting the vegetables in this fall salad helps to enhance the flavor.

Provided by My Food and Family

Categories Home

Time 1h

Yield Makes 6 servings, 1-1/2 cups each.

Number Of Ingredients 9

Ingredients

1 small butternut squash (2 lb.), peeled, sliced
3 parsnips (3/4 lb.), sliced
1 large red onion, sliced
1 large red pepper, cut into strips
1 clove garlic, minced
1/3 cup KRAFT Sun Dried Tomato Vinaigrette Dressing, divided
10 cups baby spinach leaves
1/4 cup OSCAR MAYER Real Bacon Bits
2 Tbsp. pine nuts, toasted

Steps:

Heat oven to 450ºF.
Place first 5 ingredients in 15x10x1-inch pan. Add 2 Tbsp. dressing; toss to coat. Spread to evenly cover bottom of pan.
Bake 40 to 45 min. or until vegetables are tender and golden brown, stirring occasionally. Spoon into large bowl. Add spinach; toss lightly.
Top with bacon, nuts and remaining dressing.

Nutrition Facts : Calories 190, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.3333 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g

Tips:

Choose the right vegetables: Use firm and colorful vegetables for best results.
Cut vegetables evenly: This will help them cook evenly.
Toss vegetables with oil and seasonings: This will help them roast evenly and develop flavor.
Roast vegetables at a high temperature: This will help them caramelize and get crispy.
Add pears and figs towards the end of roasting: This will prevent them from getting too soft.
Make the dressing while the vegetables are roasting: This will give the flavors time to meld.
Serve the salad warm or at room temperature: This is when the vegetables are at their best.

Conclusion:

This roasted fall vegetable salad is a delicious and healthy way to enjoy the bounty of the season. The roasted vegetables are sweet and caramelized, the pears and figs add a touch of sweetness and crunch, and the dressing is tangy and flavorful. This salad is perfect for a light lunch or dinner, and it's also a great side dish for a holiday meal.