Go Back

Roasted Vegetable Salad

A warm, comforting salad. You will need to know how to work with butternut squash so please click link above.
Course Salad
Cuisine American
Keyword easy lunch recipe, light recipe, vegetarian
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Author Linda Spiker



  • 3 large shallots peeled and quartered
  • 2 cups butternut squash peeled and cut into 1/2" cubes
  • 4 carrots peeled and sliced 1/2" thick (on the diagonal if you want to be fancy)
  • 1 medium parsnip peeled and sliced 1/4 inch (when you get to the thick top cut in half too)
  • one small bunch asparagus trimmed and cut into 2" pieces
  • 4 cups baby greens
  • pecans to taste (optional)
  • sea salt and pepper to taste
  • olive oil


  • 1/2 cup good quality extra virgin olive oil
  • 1/4 cup good quality aged balsamic vinegar
  • 1 tsp spicy brown mustard
  • sea salt and pepper to taste


  1. Preheat oven to 400 degrees and place rack in upper third of oven.
  2. Cover rimmed cookie with parchment paper and set aside.

For Salad:

  1. Using a Y peeler, peel butternut squash and cut into 1/2" cubes. Prepare the rest of vegetables. Place all veggies except asparagus on parchment covered cookie sheet. Drizzle with olive oil and toss. Veggies should be glistening with olive oil but not soaked. Sprinkle with sea salt and pepper. Toss again.
  2. Place vegetables in oven and roast for 40 minutes.
  3. Toss asparagus with olive oil, sea salt and pepper and set aside.

Make Dressing:

  1. Combine ingredients and whisk well.
  2. When veggies have cooked for 40 minutes add asparagus and roast 10 more minutes. Remove from oven and allow to cool slightly.
  3. Place lettuce on platter, top with vegetables and pecans/chicken if desired.
  4. Dress. Toss. Serve!