Elevate your autumn dining experience with this sensational Roasted Fall Vegetable Salad, beautifully complemented by a luscious Maple Balsamic Vinaigrette! This vibrant, flavor-packed dish is not just a side; it’s a celebration of seasonal bounty, perfect for any fall gathering or a cozy weeknight meal.

We extend our gratitude to Rubbermaid for sponsoring this insightful post. Rest assured, all opinions expressed herein are entirely our own.

Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette: A Culinary Delight

As the vibrant hues of summer fade into the warm, earthy tones of autumn, our culinary cravings naturally shift. Gone are the days of light, crisp garden produce and juicy summer tomatoes. Instead, we yearn for something more substantial, more comforting, yet still bursting with freshness and flavor. This is precisely where a hearty and utterly scrumptious roasted fall vegetable salad steps in to redefine your seasonal menu.

This particular rendition features the quintessential flavors of autumn: tender roasted butternut squash and earthy beets, creating a magnificent base. These delightful root vegetables are then artfully layered with fresh baby spinach, wholesome farro, and creamy goat cheese, culminating in a textural and flavorful masterpiece. To truly harmonize these elements, an incredible Maple Balsamic Vinaigrette is drizzled generously over the top, infusing every bite with rich, autumnal notes that dance on your palate.

Have you ever experienced the frustration of watching your fresh produce spoil far too quickly? Especially delicate items like spinach, which seem to wilt almost as soon as you bring them home from the grocery store? It can be incredibly vexing and wasteful! We understand this common kitchen dilemma, which is why we’re excited to share insights into one of our favorite new kitchen innovations that promises to keep your produce fresher, longer. Keep reading to discover how this game-changing product can revolutionize your approach to food storage.

The Seasonal Stars: Roasted Butternut Squash and Beets

The foundation of this exquisite salad lies in its perfectly roasted vegetables. Roasting brings out an unparalleled depth of flavor and a delightful sweetness from the butternut squash and beets, transforming them from simple ingredients into caramelized gems. Butternut squash, with its rich orange flesh, is packed with vitamins A and C, fiber, and antioxidants. When roasted, its natural sugars caramelize, giving it a tender, melt-in-your-mouth texture and a subtly sweet, nutty taste. Beets, on the other hand, offer a beautiful deep crimson hue and an earthy sweetness. They are a fantastic source of folate, manganese, potassium, and vitamin C, known for their anti-inflammatory properties. Roasting beets mellows their earthy notes and enhances their inherent sweetness, making them incredibly appealing even to those who might typically shy away from them.

The combination of these two vegetables is not just visually stunning but also offers a dynamic interplay of flavors and textures that truly embodies the essence of fall. Their robustness stands up beautifully to the other components of the salad, creating a balanced and deeply satisfying meal.

Balancing Act: Farro, Spinach, and Goat Cheese

Beyond the roasted vegetables, the supporting cast in this salad plays equally vital roles. Farro, an ancient grain, provides a wonderful chewy texture and a wholesome, nutty flavor. It’s an excellent source of protein and fiber, making this salad incredibly filling and nutritious. Its ability to absorb flavors from the vinaigrette and the roasted vegetables makes it an ideal choice for adding substance without being heavy. For preparation, simply cook it in chicken broth or salted water according to package directions until it’s perfectly tender yet still has a slight bite – a true testament to good al dente cooking.

Fresh baby spinach contributes a refreshing, slightly bitter counterpoint to the sweet and earthy roasted vegetables. Its delicate leaves wilt ever so slightly under the warmth of the freshly roasted ingredients, creating a pleasing contrast. Spinach is a powerhouse of nutrients, including iron, calcium, and vitamins K, A, and C, adding a significant health boost to every serving.

And then there’s the goat cheese. Crumbly, tangy, and irresistibly creamy, goat cheese introduces a luxurious element that ties all the flavors together. Its bright, piquant notes cut through the richness of the roasted vegetables and the sweetness of the maple balsamic vinaigrette, adding a layer of complexity that elevates the entire dish. The small cubes of goat cheese melt slightly and distribute their delightful tang throughout the salad as you toss it, ensuring a burst of flavor in every forkful.

The Signature Dressing: Maple Balsamic Vinaigrette

No salad is complete without the perfect dressing, and this Maple Balsamic Vinaigrette is truly the star that brings everything together. It’s a harmonious blend of tangy balsamic vinegar, robust Dijon mustard, a touch of maple syrup for that quintessential autumn sweetness, and a pinch of salt, all emulsified with high-quality olive oil. The maple syrup not only sweetens but also adds a distinctive autumnal aroma and flavor that perfectly complements the roasted vegetables.

The process of whisking these ingredients until perfectly emulsified results in a smooth, rich dressing that coats every component of the salad beautifully, ensuring that each bite is infused with a delightful balance of sweet, savory, and tangy notes. This vinaigrette is versatile enough to become a staple in your kitchen, pairing well with many other salads and even as a marinade for grilled vegetables or chicken.

Extending Freshness with Rubbermaid FreshWorks Produce Savers

One of the biggest challenges in maintaining a healthy, produce-rich diet is keeping fruits and vegetables fresh for as long as possible. We’ve all been there: buying a beautiful bunch of spinach only to find it wilting and discolored just a few days later, or discovering soft, fuzzy berries before their time. This common problem leads to significant food waste and wasted money.

That’s why I’ve become an avid devotee of Rubbermaid FreshWorks Produce Savers since incorporating these incredibly useful containers into my kitchen routine this past summer. The difference they make is truly remarkable. For instance, baby spinach, a non-negotiable staple in my fridge for both vibrant salads and fluffy omelets, now lasts at least twice as long when stored in my FreshWorks containers. This means fewer trips to the grocery store and significantly less food waste. The same goes for my berries; they go directly from their original grocery store packaging into a FreshWorks Produce Saver as soon as I return home from the market, ensuring their plump freshness endures.

It’s genuinely amazing how much longer these often-pricy gems retain their quality thanks to FreshWorks’ innovative technology. Rubbermaid has even expanded the collection by introducing three new FreshWorks sizes, each thoughtfully designed. One is optimal for green beans, another perfectly suited for asparagus, and a third tailored for tomatoes! Of course, their versatility means you can confidently store a wide array of other fruits and vegetables in them too, making them an indispensable tool in any kitchen focused on freshness and efficiency.

More on the Innovative FreshWorks Technology:

• Proven Longevity: Rigorous studies comparing strawberries stored in FreshWorks containers versus their original store packaging have shown that FreshWorks containers keep produce fresh for up to an astounding 80% longer. We’ve all experienced those frustrating moments when strawberries barely last 24 hours, so this extended freshness is a game-changer!
• Patented FreshVent Technology: These ingenious containers feature lids equipped with patented FreshVent technology. This advanced system intelligently regulates the flow of air, creating an optimal micro-environment that allows your produce to breathe without drying out, thereby significantly slowing down the spoilage process.
• Effortless Storage: One of the greatest conveniences is that there’s no need for pre-washing or cutting your produce before transferring it into the FreshWorks containers. This saves valuable time and ensures that the produce remains in its most natural state, ready for when you need it.
• Innovative CrispTray: Notice the clever CrispTray positioned at the bottom of each container. This tray serves a crucial purpose: it elevates the produce away from any accumulated moisture, preventing sogginess and promoting proper airflow around the food. This thoughtful design element is key to helping reduce spoilage and maintaining the crispness of your fruits and vegetables.

Serving Suggestions and Variations

This Roasted Fall Vegetable Salad is incredibly versatile. It makes a stunning centerpiece for a holiday meal, a robust side dish for roasted chicken or pork, or a satisfying light lunch on its own. For an added layer of flavor and texture, consider garnishing with toasted pecans or walnuts, which would echo the nutty notes of the farro and maple. A sprinkle of fresh pomegranate arils adds a burst of tartness and beautiful color, while chopped chives offer a subtle oniony freshness.

Feel free to experiment with other fall vegetables: Brussels sprouts, sweet potatoes, or parsnips could all be roasted alongside the squash and beets for an even more diverse array of flavors. For a heartier main course, you could add grilled chicken, chickpeas, or toasted pumpkin seeds. The beauty of this salad lies in its adaptability, allowing you to tailor it to your personal preferences and whatever seasonal produce you have on hand.

Why This Roasted Fall Vegetable Salad is a Must-Try

In conclusion, this Roasted Fall Vegetable Salad with Maple Balsamic Vinaigrette is more than just a recipe; it’s an invitation to savor the best of the autumn season. It’s a dish that brings together comforting flavors, vibrant colors, and wholesome ingredients in a way that is both elegant and deeply satisfying. Whether you’re hosting a festive gathering or simply enjoying a quiet meal at home, this salad promises to be a memorable addition to your table. Pair it with the knowledge of how to keep your ingredients fresh longer with Rubbermaid FreshWorks, and you’re set for a season of delightful, waste-free cooking. Embrace the flavors of fall, and enjoy every flavorful bite!

More Salad Recipes You’ll Love:

• Shaved Brussels Sprouts Salad
• Greek Quinoa Salad from Your Homebased Mom
• Hearts of Palm, Artichoke, Avocado and Butter Lettuce Salad
• 10 Favorite Salad Dressing Recipes from Gimme Some Oven
• Plus, some terrific Salad Ideas from Barefeet in the Kitchen

Essential Kitchen Tools 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

The Recipe:

Roasted Fall Vegetable Salad Recipe 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 400ºF (200ºC).
2. Wrap the beets individually in aluminum foil and roast them in the preheated oven for approximately 45 minutes, or until they are tender when pierced with a fork. Once cooled, carefully peel off the skin and cut the beets into ¾-inch chunks.
3. While the beets are roasting, spread the butternut squash chunks evenly on a separate sheet pan. Drizzle with 1 tablespoon of olive oil, 1 tablespoon of maple syrup, and ¼ teaspoon of salt, tossing to ensure all pieces are lightly coated. Add this pan to the oven alongside the beets and roast the squash for 15 to 20 minutes, turning the pieces once halfway through, until they are tender and slightly caramelized.
4. Cook the farro according to the package instructions. Bring 1½ cups of chicken broth (or salted water) to a boil, add the ½ cup of farro, reduce heat, cover, and simmer until tender, typically 20-25 minutes. Drain any excess liquid and allow the cooked farro to cool to room temperature.
5. Prepare the Maple Balsamic Vinaigrette. In a small bowl, whisk together the ¼ cup balsamic vinegar, 1 teaspoon Dijon mustard, 1 tablespoon maple syrup, and a pinch of salt. Slowly drizzle in the ¼ cup olive oil, whisking constantly and vigorously until the mixture is well emulsified and has a smooth consistency.
6. Take the cooled farro and add a small amount of the prepared vinaigrette, just enough to moisten it and infuse it with a delicious flavor. Gently toss and set aside.
7. To assemble the salad, place half of the baby spinach in a large salad bowl. Layer with half of the dressed farro, half of the roasted beets and butternut squash, and half of the goat cheese cubes.
8. Repeat the layering process with the remaining spinach, farro, roasted vegetables, and goat cheese. If desired, garnish with fresh pomegranate arils and chopped chives for an extra touch of color and flavor. Drizzle generously with the remaining Maple Balsamic Vinaigrette, then gently toss all ingredients together just before serving to combine the flavors.

Notes

For optimal flavor, ensure all roasted vegetables and farro have cooled to at least room temperature before assembling the salad. This prevents the spinach from wilting too much and keeps the goat cheese from fully melting. If preparing ahead, store the vinaigrette separately and dress just before serving for the freshest taste and texture.

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

HOW MUCH DID YOU LOVE THIS RECIPE?

Please leave a comment on the blog or share a photo on Pinterest