Roasted Fall Vegetable Salad with Maple Vinaigrette

Add this Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette to your autumn menu for a delicious, vibrant side dish!

Thanks to Rubbermaid for sponsoring this post. As always, all opinions are my own.

Roasted Fall Vegetable Salad

When summer tomatoes are long gone and tender garden produce is impossible to find, I love making a hearty, scrumptious roasted fall vegetable salad. This time I roasted both butternut squash and beets and layered them between baby spinach, farro, and goat cheese. An incredible Maple Balsamic Vinaigrette was perfect to bring more autumnal notes to this salad.

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Rubbermaid FreshWorks Produce Saver

I have been an avid fan of Rubbermaid FreshWorks Produce Saverssince acquiring some of these useful containers this summer. Baby spinach is a staple in my fridge for salads and omelets and it lasts at least twice as long in my FreshWorks containers. My berries go directly from the grocery store container into my Freshworks Produce Saver as soon as I get home from the market.

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• Plus, some terrific Salad Ideas from Barefeet in the Kitchen

Used in This Recipe:

• Stainless Steel Serving Tongs
• Wusthof Classic 6-inch Wave Knife
• OXO Non-Slip Cutting Board
• Kuhn Rikon 10-Inch French Wire Whisk

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The Recipe:

Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette

Prep Time 30 minutes

Cook Time 30 minutes

Total Time 1 hour

Yield 6

Add this Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette to your autumn menu for a delicious, vibrant side dish!

Ingredients

• 2 medium sized beets
• 1 pound butternut squash, cut into ¾ inch cubes
• 1 tablespoon olive oil
• ¼ teaspoon salt
• 1 tablespoon maple syrup
• ½ cup farro
• 1 ½ cup chicken broth
• 5-ounce bag baby spinach
• 2-4 ounces goat cheese, cut into cubes
• ¼ cup balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 tablespoon maple syrup
• pinch of salt
• ¼ cup olive oil
• 1 tablespoon pomegranate arils, optional, to garnish
• Chopped chives, optional, to garnish

Instructions

1. Preheat the oven to 400º.
2. Wrap the beets in foil and roast for about 45 minutes or until tender. When cool, peel and cut into ¾-inch chunks.
3. While the beets are roasting, place the butternut squash chunks on a sheet pan and toss with olive oil, maple syrup, and salt. Add them to the oven with the beets, and roast the squash for 15 to 20 minutes, turning once, until tender. 
4. Cook the farro in chicken broth (or salted water) according to package instructions until tender. Drain any excess liquid and let cool to room temperature.
5. Make vinaigrette. Whisk together balsamic vinegar, Dijon mustard, maple syrup, and a pinch of salt. Slowly drizzle in olive oil, whisking constantly until emulsified.
6. Add some of the vinaigrette to the farro, just to moisten and add some flavor. Set aside.
7. Place half the spinach in a large salad bowl layer with half the farro, half the beets and squash, and half the goat cheese.
8. Repeat and garnish with pomegranate arils and chives if desired. Drizzle with vinaigrette and toss to serve.

Notes

 

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 303Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 19mgSodium: 576mgCarbohydrates: 23gFiber: 4gSugar: 10gProtein: 10g

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