Go Back
A vibrant salad in a wooden bowl, featuring pear and peach slices, a generous amount of crumbled feta cheese in the center, cherry tomatoes, spinach, beetroot, air fryer roasted vegetables, pecans, and a sprinkle of fresh dill on top.
Print

Roasted Vegetable Harvest Salad

Indulge in the vibrant flavors of autumn with our Roasted Vegetable Harvest Salad. This delightful combination of tender roasted vegetables, fresh spinach, and a luscious balsamic vinegar dressing brings together the best of the season's bounty. Each bite offers a symphony of textures and tastes, as the roasted vegetables provide a warm, earthy contrast to the crisp, refreshing spinach, all drizzled with a tangy-sweet balsamic vinegar dressing featuring fresh fruit accents. It's a wholesome and inviting salad that celebrates the rich flavors of the season.
Course Appetizers and Salads
Cuisine American
Keyword harvest salad, roasted vegetable salad, Roasted vegetables, thanksgiving salad
Prep Time 1 hour
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 1 hour 30 minutes
Servings 8 - 10 Large Servings
Author Wendy

Ingredients

  • Salad Ingredients
  • * 6-8 carrots
  • * 1 lb. of Brussels sprouts
  • * 1 lb. of beets
  • * 1 fresh banana squash or you can purchase the cut-up squash
  • * Enough fresh spinach to fill your bowl I used one lg. and one sm. plastic container from the grocery store
  • * 1 Container of crumbled feta cheese
  • * 1 Container of pomegranate seeds
  • * 1 Fresh peach
  • * 1 Fresh pear
  • * 1 Bag of spicy pecans from Trader Joe's
  • * 1 Bunch of fresh Dill.
  • If there is something on the list that you do not care for you can substitute it with an ingredient that you like.
  • Salad Dressing Ingredients
  • * ½ cup olive oil extra virgin
  • * ¼ cup balsamic vinegar
  • * Two tablespoons honey
  • * a pinch of salt
  • * 1/4 teaspoon pepper
  • * Two tablespoons of Dijon mustard

Instructions

  • DIRECTIONS FOR MIXING THE DRESSING
  • Combine all ingredients and mix well with a whisk.
  • Keep dressing in the refrigerator.
  • DIRECTIONS FOR MAKING THE ROASTED VEGETABLE SALAD
  • Roast your veggies (one kind at a time) and set aside. This can be done the day before and stored in an airtight container overnight. 
  • Wash and dry your fresh spinach. 
  • Place the spinach in a large bowl. 
  • Place 1/2 of the feta cheese in the middle of the spinach. 
  • Place the vegetables around the cheese.
  • Sprinkle one container of pomegranate seeds over the salad. 
  • Slice one pear and one peach, and place them on the salad. 
  • Cut up one fresh bunch of Dill and sprinkle on top. 
  • Sprinkle the other half of the feta cheese on the salad. 
  • Add one bag of spicy pecans on top. 
  • Drizzle Salad dressing and serve.