Best Roasted Fall Vegetable Salad With Pumpkin Golden Beets Turnips And Apples Recipes

ROASTED FALL VEGETABLES

Steps:

• Preheat oven to 450 degrees. Divide vegetables and garlic between two rimmed baking sheets (or line with parchment paper, if desired, for easy cleanup); dividing evenly, toss with oil, 2 teaspoons coarse salt, and 1/4 teaspoon pepper.
• Roast until vegetables are tender and beginning to brown, 40 to 50 minutes, tossing them and rotating sheets from top to bottom halfway through. Serve hot or at room temperature.

ROASTED FALL VEGETABLE SALAD WITH PUMPKIN, GOLDEN BEETS, TURNIPS, AND APPLES

Steps:

• Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks.
• In a large bowl, combine pumpkin, red onion, apple, turnips, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
• Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
• Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.

ROASTED TURNIPS WITH PARMESAN

Steps:

• Preheat oven to 475 degrees. On a rimmed baking sheet, combine turnips, cayenne, nutmeg, and oil. Season with salt and pepper and toss well to coat. Sprinkle with Parmesan and toss gently to combine. Arrange turnips in a single layer and roast until golden on both sides, 25 to 30 minutes, flipping halfway through.

SPINACH SALAD WITH DRIED CHERRIES

Steps:

• In a large bowl, whisk together vinegar, mustard, and oil until combined and thickened; season with salt and pepper.
• Add spinach, onion, and cherries; toss to combine. Serve immediately, topped with pumpkin seeds.

BEET SALAD

Steps:

• Place cooked beets in two separate bowls (one for the red, the other for the yellow). In a small bowl, whisk together vinegar and olive oil. Add caraway seeds, and season with salt and pepper. Divide vinaigrette between beets. Cover with plastic wrap, and chill overnight.

HONEY-ROASTED PARSNIPS

Steps:

• Preheat oven to 450 degrees. Divide parsnips and oil between two rimmed baking sheets, and toss. Season with salt and pepper.
• Roast until parsnips are tender and starting to brown, 35 to 40 minutes, tossing halfway through. Transfer to a serving bowl, drizzle with honey, and stir to coat.

ROASTED GOLDEN BEETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a sheet pan with foil and spray with cooking spray.
• Peel beets, and cut into 1 1/2-inch chunks. Combine olive oil, sage, thyme, salt, and pepper in a large bowl. Add beets, and mix until well coated.
• Spread beets out in a single layer on the prepared sheet pan and roast, flipping half way through, until the beets are tender and starting to turn golden brown, 35 to 40 minutes.
• Remove from the oven, put beets back into the bowl, and toss with lemon zest.