Warm Roasted Vegetable Fall Salad with Apple Cider Vinaigrette
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As soon as the weather cools off and the leaves start to turn, I start craving cozy recipes that celebrate fall veggies. This Warm Roasted Vegetable Fall Salad with Apple Cider Vinaigrette is made with sweet potatoes and beets roasted until caramelized, toasty pecans, crisp apples, and hearty grains, all tossed with leafy greens and a tangy-sweet dressing that tastes just like autumn. You get a mix of warm, roasted vegetables and fresh baby spinach that feels hearty but still light enough to pair with any main dish.
It’s the kind of salad that easily steals the show at Thanksgiving, but honestly, I make it for simple dinners and meal prep lunches all season long. Roasting veggies on a big baking sheet lets you use up any odds and ends in your fridge (try brussels sprouts, butternut squash, or parsnips). The homemade apple cider vinaigrette comes together in real time. Just shake everything in a jar and drizzle it on while the salad is still warm. Add goat cheese, feta, or parmesan, and you’ve got a dish everyone will want seconds of!
Why You’ll Love This Warm Roasted Vegetable Fall Salad with Apple Cider Vinaigrette
- Loaded with seasonal veggies – Sweet potatoes, beets, apples, and pecans give the salad fall flavor in every bite.
- Versatile for holidays or meal prep – Perfect for Thanksgiving, or as a make-ahead lunch in the fridge.
- Homemade apple cider vinaigrette – The sweet-tart dressing brings all the veggies together.
- Customize with your favorites – Swap in kale, arugula, butternut squash, walnuts, or dried cranberries.
- Satisfying and nutrient-rich – Whole grains and toasted nuts add fiber, protein, and crunch.
Ingredients Needed To Make This Warm Roasted Vegetable Fall Salad with Apple Cider Vinaigrette
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
Apple Cider Vinaigrette:
- Apple cider or apple juice
- Olive oil
- Dijon mustard
- Salt
- Black pepper
- Onion powder
- Garlic powder
- Ground cinnamon
Warm Roasted Vegetable Salad:
- Sweet potato
- Beets
- Olive oil
- Salt
- Pepper
- Baby spinach
- Farro, quinoa, rice, or barley
- Chicken or vegetable stock
- Apple
- Pecans
- Ground cinnamon
Variations, Tips, and Substitutions
- Try other veggies: Swap or add in roasted brussels sprouts, parsnips, butternut squash, or green beans.
- Switch up the greens: Use kale or arugula instead of spinach for a different texture.
- Add cheese: Crumbled goat cheese, feta, or shaved parmesan make it even more delicious.
- Use maple syrup: Add a little maple syrup to the vinaigrette for extra sweetness.
- Make ahead: Assemble salad ingredients (except greens and dressing) up to 2 days in advance; toss everything together right before serving.
How To Make This Warm Roasted Vegetable Fall Salad with Apple Cider Vinaigrette
- Roast the veggies: Preheat oven to 350°F. Cut sweet potato and beets into chunks, toss with olive oil, salt, and pepper, and roast on a baking sheet until tender.
- Cook the grains: Boil farro (or your chosen grain) in chicken or veggie stock until chewy but tender. Set aside.
- Toast the pecans: Warm a skillet over medium-low heat, add pecans, and toast for a few minutes. Sprinkle with a little cinnamon for extra flavor.
- Prep the apples: Dice into bite-sized pieces and toss with cinnamon.
- Make the vinaigrette: Add apple cider, olive oil, Dijon, salt, pepper, onion powder, garlic powder, and cinnamon to a bowl or jar. Whisk or shake until smooth and creamy.
- Assemble the salad: In a large bowl, combine roasted vegetables, warm grains, apples, pecans, and fresh spinach. Toss with a third of the vinaigrette and add more to taste. Serve at room temperature or slightly warm, with extra dressing on the side.
Commonly Asked Questions
Can I make this salad ahead of time?
Yes! Store roasted veggies, grains, and pecans in an airtight container in the fridge. Add fresh spinach and apples just before serving, and toss with vinaigrette right before eating.
What’s the best way to store leftovers?
Keep leftover salad in the refrigerator in a large bowl covered tightly or in a container. Best eaten within two days.
Can I use apple cider vinegar instead of apple cider?
Yes, but reduce the amount to 3–4 tablespoons and add an extra teaspoon of maple syrup or honey for sweetness.
How do I reheat the salad if I want it warm?
Warm the roasted veggies and grains in the oven or microwave, then toss with fresh greens and dressing.
What proteins pair well with this salad?
Roasted chicken, turkey, or salmon all make great add-ons for a complete meal.
Warm Roasted Vegetable Fall Salad with Apple Cider Vinaigrette
Equipment
- Large baking sheet
- Sharp knife + cutting board
- Skillet
- Whisk or jar with lid (for dressing)
- Medium pot (for grains)
Ingredients
Apple Cider Vinaigrette
- ¾ cup apple cider or apple juice
- ⅓ cup olive oil
- 2 tsp Dijon mustard
- Good pinch of salt
- Good pinch of pepper
- ¼ tsp onion powder
- ¼ tsp garlic powder
- 1/16 tsp ground cinnamon
Warm Roasted Vegetable Fall Salad
- 1 sweet potato
- 3 beets
- 1 tbsp olive oil
- ¼ tsp salt
- Pinch of pepper
- 2 cups fresh baby spinach
- 1 cup farro or quinoa, rice, or barley — cooked
- 2 cups chicken stock or vegetable stock
- 1 sweet apple diced
- 1 cup pecans
- ¼ tsp ground cinnamon plus more for apples
Instructions
Apple Cider Vinaigrette
- Add all ingredients to a bowl or jar and whisk/shake until completely smooth and emulsified. Set aside.
Warm Roasted Vegetable Fall Salad
- Preheat oven to 350°F. Scrub sweet potato and beets well (peel if preferred). Cut into ½-inch chunks. Toss with olive oil, salt, and pepper on a baking sheet. Roast 30 minutes or until fork-tender.
- While roasting, cook farro (or chosen grain) in 2 cups broth according to package directions. Set aside.
- Toast pecans in a skillet over medium-low heat for 5–8 minutes, tossing often to prevent burning. Add a pinch of cinnamon if desired.
- Dice the apple into ½-inch cubes and toss lightly with cinnamon.
- Assemble: In a serving bowl, combine roasted veggies, warm grain, apples, pecans, and fresh spinach. Toss with ⅓ of the vinaigrette, adding more as desired. Serve with extra dressing on the side.
Nutrition
Warm, hearty, and packed with fall’s best flavors, this roasted vegetable salad brings color and freshness to any table. The apple cider vinaigrette ties everything together and makes each bite sing. Add it to your Thanksgiving spread or meal prep rotation. You’ll be glad you did!