Lighten up your Thanksgiving table with beautifully dressed veggies! Roasted Fall Vegetable Salad w/ Goat Cheese is an elegant and light side dish to impress!
Something many Thanksgiving tables are missing is a vegetable or two. Often, they get thrown to the side in favor of carbs and desserts. The key is to make your vegetables as delicious as all the carb-heavy dishes!
Roasted Fall Vegetable Salad w/ Goat Cheese takes only 30 minutes to make and has tons of flavor! Rich pesto, honey goat cheese, and tangy balsamic dress these perfectly roasted vegetables. It’s the perfect refreshing salad for Autumn!
Roasting Perfect Veggies
Using the oven to roast a variety of vegetables is an art. You want to start by cutting your veggies in similar sizes and shapes. This ensures that they will cook at the same time. Also note that hardier vegetables like sweet potatoes will take longer to cook than broccoli florets, for example, unless cut to a similar size before cooking.
Once the veggies are in the oven, leave them there! Don’t open the oven and check very often. You want the vegetables to brown well, which creates a more delicious flavor. Only toss them once throughout the whole baking process halfway through for the best roasted veggies ever!
Ingredients in Roasted Fall Vegetable Salad w/ Goat Cheese
- 2 parsnips, sliced
- 1 head cauliflower, cut into florets
- 1 large sweet potato, sliced into chunks (similarly sized to the parsnips)
- 1 tablespoon extra virgin olive oil, plus more for drizzling
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- Pinch of cayenne pepper
- 4 cups mixed greens
- 1 jar pickled beets, drained and rinsed
- ¼ cup roasted cashews
- 3 tablespoons prepared pesto
- 2 tablespoons high-quality balsamic vinegar
- 4 oz. honey goat cheese
How to Make Roasted Fall Vegetable Salad w/ Goat Cheese
Preheat the oven to 375 degrees F.
Line a large baking sheet with parchment or foil. Lay the parsnips, cauliflower, and sweet potato on the tray. Top with olive oil, salt, pepper, Italian seasoning, and cayenne. Mix with clean hands until the seasonings and oil are evenly coating the vegetables.
Bake for 30-35 minutes, tossing halfway through. Remove from the oven and set aside.
Meanwhile, lay your greens in a serving bowl. Top with beets, the roasted veggies, cashews, an even drizzle of pesto, balsamic, and a bit of extra virgin olive oil.
Dollop the salad with goat cheese and more black pepper, if desired. Serve warm.
Roasted Fall Vegetable Salad w/ Goat Cheese
Ingredients
- 2 parsnips sliced
- 1 head cauliflower cut into florets
- 1 large sweet potato sliced into chunks (similarly sized to the parsnips)
- 1 tablespoon extra virgin olive oil plus more for drizzling
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon Italian seasoning
- Pinch of cayenne pepper
- 4 cups mixed greens
- 1 jar pickled beets drained and rinsed
- ¼ cup roasted cashews
- 3 tablespoons prepared pesto
- 2 tablespoons high-quality balsamic vinegar
- 4 oz. honey goat cheese
Instructions
- Preheat the oven to 375 degrees F.
- Line a large baking sheet with parchment or foil. Lay the parsnips, cauliflower, and sweet potato on the tray. Top with olive oil, salt, pepper, Italian seasoning, and cayenne. Mix with clean hands until the seasonings and oil are evenly coating the vegetables.
- Bake for 30-35 minutes, tossing halfway through. Remove from the oven and set aside.
- Meanwhile, lay your greens in a serving bowl. Top with beets, the roasted veggies, cashews, an even drizzle of pesto, balsamic, and a bit of extra virgin olive oil.
- Dollop the salad with goat cheese and more black pepper, if desired. Serve warm.
