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Autumn Roasted Vegetable Salad

Featured in Fresh Easy Salads.

Made this fall salad and it brightened up our whole dinner! Roasted up some root veggies till they got all caramelly and tossed them with chewy farro and fresh kale. The dressing was super easy just blended up some dates with balsamic and oil. Even my husband who says salad isnt dinner went back for seconds. Love how the warm veggies make the kale a bit softer. Great for lunch next day too cause it doesnt get soggy. Perfect healthy meal that still feels filling.
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Mina cooking in her kitchen
Updated on Thu, 09 Jan 2025 18:08:33 GMT
A colorful salad featuring roasted sweet potatoes, beets, and kale, garnished with herbs and grains. Pin it
A colorful salad featuring roasted sweet potatoes, beets, and kale, garnished with herbs and grains. | lastminrecipes.com

The Coziest Autumn Roasted Vegetable Salad

This autumn roasted vegetable salad brings together all the best flavors of the season. Sweet roasted root vegetables tender farro and fresh kale get tossed in the most amazing balsamic date dressing. I love serving this at holiday gatherings it always gets people excited about eating their veggies.

Why This Autumn Salad Works Every Time

The magic of this roasted vegetable salad is how it hits all the right notes sweet tangy and savory in each fork full. It's naturally vegan and loaded with good stuff. Plus it actually tastes better the next day making it perfect for holiday prep or just having delicious leftovers in your fridge.

What Goes In Your Bowl

  • Beets: They turn sweet and tender when roasted.
  • Parsnips/Turnips: These root veggies add such lovely earthy flavors.
  • Farro: Gives that perfect chewy bite.
  • Kale: Adds freshness and beautiful color.
  • Balsamic Date Vinaigrette: My secret weapon dressing that brings it all together.
A colorful dish featuring roasted butternut squash, beets, and potatoes, served over a bed of grains and garnished with kale and herbs. Pin it
A colorful dish featuring roasted butternut squash, beets, and potatoes, served over a bed of grains and garnished with kale and herbs. | lastminrecipes.com

Let's Make It Together

Start With Your Veggies
Chop everything up toss with olive oil herbs and seasonings.
Get Roasting
Spread them on your baking sheets and let them get all golden and delicious in the oven.
Cook Your Grains
Simmer that farro until it's perfectly tender.
Make The Magic Dressing
Blend up those dates balsamic and seasonings until smooth and creamy.
Bring It All Together
Give your kale some love with olive oil then toss everything together with that amazing dressing.

My Kitchen Secrets

Always grab the freshest seasonal vegetables they make such a difference in this autumn salad. Need it gluten free? Quinoa works beautifully here. I prefer white balsamic for a milder flavor but regular works great too. This salad keeps well in the fridge for several days the flavors just keep getting better.

Frequently Asked Questions

→ Can I make this ahead?

Yes, roast vegetables and cook farro ahead. Combine with dressing just before serving.

→ Is there a gluten-free option?

Replace farro with quinoa for a gluten-free version.

→ Why massage the kale?

Massaging breaks down the tough fibers, making kale more tender and less bitter.

→ Can I use regular balsamic vinegar?

Yes, though white balsamic is milder. Regular balsamic will work but change the flavor slightly.

→ What if I can't find parsnips?

Turnips make a good substitute, though they're less sweet than parsnips.

Autumn Roasted Vegetable Salad

A festive fall salad combining roasted root vegetables with hearty farro and kale, finished with a unique balsamic date vinaigrette.

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Mina

Category: Salads

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1 large salad)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 1 pound beets.
02 1 pound parsnips or turnips.
03 12 oz sweet potato.
04 8 oz carrots.
05 2 tablespoons olive oil.
06 1 tablespoon fresh thyme (or 1 tsp dried).
07 1 tablespoon fresh rosemary (or 1 tsp dried).
08 1 tablespoon fresh sage (or 1 tsp dried).
09 1 teaspoon kosher salt.
10 1/2 teaspoon black pepper.
11 1/2 cup dry farro.
12 1 1/3 cups broth or water.
13 3 cups shredded kale (3 oz).
14 1/4 cup olive oil.
15 1/4 cup water.
16 2 tablespoons white balsamic vinegar.
17 1 teaspoon dijon mustard.
18 3 medjool dates, pitted.
19 Salt and pepper to taste.

Instructions

Step 01

Heat oven to 425°F.

Step 02

Chop vegetables into chunks.

Step 03

Toss with oil and seasonings.

Step 04

Roast 35 minutes until tender.

Step 05

Cook farro in broth 10 minutes.

Step 06

Let stand covered 5 minutes.

Step 07

Blend dates, vinegar, water, mustard.

Step 08

Add oil, blend until smooth.

Step 09

Massage kale with oil.

Step 10

Combine vegetables, farro, kale.

Step 11

Toss with vinaigrette.

Notes

  1. Can substitute quinoa for gluten-free.
  2. Regular balsamic works if needed.
  3. Can prep components ahead.
  4. Turnips can replace parsnips.

Tools You'll Need

  • Extra large baking sheet.
  • Blender or food processor.
  • Medium pot.
  • Large salad bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Wheat (farro).

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 343
  • Total Fat: 14 g
  • Total Carbohydrate: 51 g
  • Protein: 6 g