What better way to remind yourself that autumn is here than to have all the fall colors on your plate? The Roasted Root’s recipe for roasted fall vegetable salad features tender butternut squash, crunchy pecans, sweet beets and snappy pear slices. Drizzle in some of that maple orange dressing and dig into a fun seasonal salad. Not bad considering this high fiber recipe is also high in vitamin A and C.

Ingredients for servings


  • 2 cups Butternut Squash peeled and chopped in 1/2″ cubes (approx. 1 small Butternut Squash)

  • 2 small Red Beet approx. 2″ diameter, chopped into ½” cubes

  • 1 medium Bosc Pear sliced

  • 0.5 cup Pecans

  • 0.33 cup Golden Raisins

  • 6.5 cups Spring Green Mix approx. 10 ounces

  • 1 teaspoon White Chia Seeds

  • Dressing

  • 1 teaspoon orange zest

  • 0.33 cup fresh orange juice

  • 1 tablespoon balsamic vinegar

  • 3 tablespoons olive oil

  • 0.25 teaspoon ground cinnamon

  • 0.125 teaspoon salt


  • Preheat the oven to 400 degrees F.

  • Peel the butternut squash and either slice it into ½” slices or dice it into 0.5” cubes (or both). Lay the butternut squash on a baking sheet and drizzle enough olive oil over the pieces to coat them well. Sprinkle the butternut squash with salt.

  • Peel and chop the beets and lay the pieces on a large piece of foil. Fold the foil, completely covering the beets, creating a foil packet. Place this packet on the baking sheet next to the butternut squash.

  • Place the baking sheet in the oven and roast the vegetables for 50 minutes, or until the butternut squash is browned and crispy. Remove from the oven and allow the vegetables to cool.

  • In a small bowl, whisk together all the ingredients for the dressing.

  • In a large serving bowl, add the remaining salad ingredients and the roasted vegetables. Toss in desired amount of Maple-Orange-Cinnamon Dressing and serve!

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