If you’re searching for a holiday side dish that’s both impressive and nourishing, look no further than this Autumn Roasted Vegetable Salad! This vegan recipe features a variety of roasted root vegetables, chewy farro, and fresh kale. But the true magic happens when you toss it into the sweet and tangy balsamic date vinaigrette. Such a fun and unique dish to add to your holiday table!
Thanksgiving is right around the corner and while I won’t even be in the country for it, I wanted to leave y’all with a few recipe ideas that you could make! In my opinion, turkey has never had main character energy and it’s really all about the sides. But the veggie options can be soooo boring, bland and basic sometimes. I’m sick of soggy veggies and plain salads! So let’s switch it up this year and make this autumn roasted vegetable salad with balsamic date vinaigrette.
I can’t remember how this recipe idea popped into my head, but I’m really proud of how it came out. It’s unsuspecting because it’s not the most beautiful or photogenic dish…but just trust me, it’s so incredibly delicious. It’s filled with a variety of colorful, seasonal autumn roasted vegetables, some kale, hearty farro and finished off with a Cava-inspired balsamic date vinaigrette.
This vegetable side dish is perfectly sweet, a little bit tangy, and a little bit savory. It’s practically begging to be on your dinner table this Thanksgiving, Friendsgiving or Christmas. And I wouldn’t be surprised if it converted some of your friends and family into being root vegetable lovers! (Even my picky husband who wouldn’t touch a beet with a 10ft pole, ate this and didn’t complain lol).
Why You’ll Love this Autumn Roasted Vegetable Salad with Balsamic Date Vinaigrette
- It’s a delicious and unique side dish to bring to the holidays!
- This recipe will convert anyone into a roasted root vegetable lover.
- Leftovers keep well so you can make this for meal prep.
- The balsamic date vinaigrette is perfectly sweet and tangy – just like Cava’s 😉
- It’s loaded with so many nourishing, fiber-filled vegetables.
- This dish is dairy free and vegetarian/vegan!
What You Need to Make this Autumn Roasted Vegetable Salad with Balsamic Date Vinaigrette
For the Autumn Harvest Vegetables:
- Beets: This beautiful, bright red root vegetable is full of nutrients and is the perfect addition to this salad. I recommend peeling it and then cutting it into 1/2-3/4″ pieces since they take a bit longer to cook.
- Parsnips/Turnips: Parsnips are definitely the move here, but I couldn’t find any so I used turnips instead which are just a bit less sweet. If you’re using turnips, I would recommend peeling but no need to for the parsnips.
- Sweet Potato: I prefer to just scrub it clean instead of peeling, and then chop it into large chunks (about 1″).
- Carrots: Similar to above, I don’t usually peel my carrots but you do you! Then, cut them into slices on the bias (diagonally).
- Olive Oil: Or use avocado oil!
- Fresh Thyme, Sage & Rosemary: Fresh chopped herbs are your best bet, but you can also use 1 tsp of dried instead.
- Kosher Salt & Black Pepper: Duh!
For the Salad:
- Dry Farro: Farro is a grain that has a firm, chewy texture and slightly nutty flavor. If you need a gluten free swap, try using quinoa instead.
- Broth or Water: I like cooking my farro in broth for a bit of a flavor boost but water is totally fine too.
- Kale: For some added color and nutrients, we’re tossing the roasted vegetables with some massaged kale. I used curly kale, but lacinato (Dino) kale is also fine.
For the Balsamic Date Vinaigrette:
- Olive Oil: Or use avocado oil! This is the base of the vinaigrette.
- Water: This balsamic date vinaigrette is inspired by my favorite dressing from Cava and apparently they blend the dates, balsamic and dijon with some water first…so that’s exactly what I did! Also a nice way to boost the volume of this dressing without adding additional calories.
- White Balsamic Vinegar: White balsamic vinegar is milder and slightly less sweet than normal balsamic vinegar. However, if you don’t have this on hand, you can just substitute an equal amount of normal balsamic.
- Dijon Mustard: This adds depth of flavor and helps emulsify the dressing.
- Medjool Dates: Make sure to pit them before using. This adds sweetness to the vinaigrette without any refined sugar!
- Kosher Salt & Black Pepper: Season to taste.
How To Make this Autumn Roasted Vegetable Salad with Balsamic Date Vinaigrette
Prepare your Root Vegetables:
First, preheat your oven to 425F. Then, you can either peel all your vegetables or leave them unpeeled. I prefer to peel the beets and turnips, but just scrub clean the sweet potato and carrots. Then, chop everything into large chunks – I recommend about 1″ for the sweet potato and carrots, and a bit smaller (½-¾”) for the beets and parsnips/turnips since they take longer to cook.
Toss Vegetables with Oil & Spices:
Next, add all of the chopped vegetables to an extra large baking sheet (21×15″) or two normal sized baking sheets. Drizzle olive oil and seasonings evenly over top. Use your hands to toss the vegetables until coated. Then, spread out evenly on the baking sheet, trying to minimize overlap.
Roast Vegetables:
Transfer baking sheet(s) to the oven and roast for about 35 minutes or until fork tender. Allow them to cool for about 10 minutes before adding to the salad.
Cook Farro:
While the vegetables are roasting, add farro and broth or water to a medium pot. Bring to a boil. Once boiling, cover the pot, reduce heat to low and let simmer for 10 minutes. Then, remove the pot from the heat and allow it to stand, covered, for 5 more minutes. Drain off excess liquid and let it cool down a bit.
Blend together Balsamic Date Vinaigrette:
In a small food processor or blender, add the dates, balsamic vinegar, water, dijon and salt & pepper. Blend until the dates are finely chopped up and incorporated. Then, add in the oil and blend again until a smooth, somewhat thick dressing forms.
Assemble Salad & Enjoy:
Before assembling the salad, I like to quickly massage the kale with a small amount of olive oil to get rid of some of the bitterness and make it a softer texture. Add kale, farro and roasted vegetables to a large salad bowl. Then, drizzle the balsamic date vinaigrette over top and toss to combine. Enjoy!
What Should I Serve with this Autumn Roasted Vegetable Salad?
This is an amazing side dish for the holidays or for an everyday dinner! I would recommend pairing it with a protein source to round it out and make it a full, balanced meal. My maple pecan salmon would pair well with this, or the blackened chicken from this recipe 🙂
How Should I Store Leftovers?
This autumn roasted vegetable salad tastes great as leftovers! Simply store it in an airtight container in the fridge for about 3-4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Quinoa Lentil Kale Salad with Hot Honey Vinaigrette
- Asian Crunch Salad with Sweet Chili Dressing
- Chopped Salad with Greek Yogurt Ranch Dressing
- Simple Snap Pea Salad with Lemon Vinaigrette
- Quinoa Edamame Salad with Carrot Ginger Dressing
- Miso Tahini Kale Salad
Autumn Roasted Vegetable Salad with Balsamic Date Vinaigrette
Equipment
- peeler
- extra large baking sheet or 2 normal baking sheets
- blender or food processor
- medium pot
- colander
- large salad bowl + tongs
Ingredients
For the Autumn Roasted Vegetables:
- 1 lb beets
- 1 lb parsnips or turnips *
- 12 oz sweet potato
- 8 oz carrots
- 2 tbsp olive oil or avocado oil
- 1 tbsp fresh chopped thyme or 1 tsp dried
- 1 tbsp fresh chopped rosemary or 1 tsp dried
- 1 tbsp fresh chopped sage or 1 tsp dried
- 1 tsp kosher salt
- ½ tsp black pepper
For the Salad:
- ½ cup dry farro **
- 1 ⅓ cups broth or water
- 3 cups shredded kale (3oz)
For the Balsamic Date Vinaigrette:
- ¼ cup olive oil or avocado oil
- ¼ cup water
- 2 tbsp white balsamic vinegar ***
- 1 tsp dijon mustard
- 3 pitted medjool dates
- kosher salt & black pepper to taste
Instructions
- First, preheat your oven to 425F. Then, you can either peel all your vegetables or leave them unpeeled. I prefer to peel the beets and turnips, but just scrub clean the sweet potato and carrots. Then, chop everything into large chunks – I recommend about 1" for the sweet potato and carrots, and a bit smaller (½-¾") for the beets and turnips since they take longer to cook.1 lb beets, 1 lb parsnips or turnips, 12 oz sweet potato, 8 oz carrots
- Add all of the chopped vegetables to an extra large baking sheet (21×15") or two normal sized baking sheets. Drizzle olive oil and seasonings evenly over top. Use your hands to toss the vegetables until coated. Then, spread out evenly on the baking sheet(s), trying to minimize overlap.2 tbsp olive oil, 1 tbsp fresh chopped thyme, 1 tbsp fresh chopped rosemary, 1 tbsp fresh chopped sage, 1 tsp kosher salt, ½ tsp black pepper
- Transfer baking sheet(s) to the oven and roast for about 35 minutes or until fork tender. Allow them to cool for about 10 minutes before adding to the salad.
- While the vegetables are roasting, add farro and broth or water to a medium pot. Bring to a boil. Once boiling, cover the pot, reduce heat to low and let simmer for 10 minutes. Then, remove the pot from the heat and allow it to stand, covered, for 5 more minutes. Drain off excess liquid and let it cool down a bit.½ cup dry farro, 1 ⅓ cups broth or water
- In a small food processor or blender, add the dates, balsamic vinegar, water, dijon and salt & pepper. Blend until the dates are finely chopped up and incorporated. Then, add in the oil and blend again until a smooth, somewhat thick dressing forms.3 pitted medjool dates, ¼ cup olive oil, ¼ cup water, 2 tbsp white balsamic vinegar, 1 tsp dijon mustard, kosher salt & black pepper to taste
- Before assembling the salad, I like to quickly massage the kale with a small amount of olive oil to get rid of some of the bitterness and make it a softer texture.3 cups shredded kale
- Add kale, farro and roasted vegetables to a large salad bowl. Then, drizzle the balsamic date vinaigrette over top and toss to combine. Enjoy!
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.