Roasted Fall Vegetable Salad

This salad was everything that I was hoping it would be. The combination of the sweetness from the sweet potatoes and delicata squash with the earthy sweetness of the beets and a little kick from the red onions is delicious. The creamy herb dressing is one of my absolute favorite dressings ever. And while I forgot to top the salad with hemp seeds for the photo, you’ll def want to add them! I hope you all enjoy this salad! xX


  • 1 delicata squash
  • 2 small sweet potatoes or 1 medium
  • 1 red beet
  • 8-10 oz salad greens of choice
  • 1/4 large avocado or ½ small
  • 1 thin slice of red onion, cut into smaller pieces
  • Vegan feta, for garnish
  • 1 tbsp hemp seeds
  • Pomegranate seeds, for garnish
  • Creamy herb dressing, see recipe below

Creamy herb dressing

  • 1/2 c vegan mayo (reduced fat)
  • Juice of 1/2 lemon
  • 2-3 tbsp water
  • Handful of herbs (cilantro, chives, dill, etc)
  • 1/2 tbsp of nutritional yeast
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • Pinch of white pepper


  1. Preheat oven to 400 F. Wash vegetables.
  2. Peel sweet potatoes and beet, then cut into halves and slice thin.
  3. Cut ends off of delicata squash then cut in half lengthwise. Scrape seeds out then thinly slice.
  4. Spray a large baking sheet with a little oil then place vegetables in a single layer on baking sheet. Spray a little bit more oil on top of vegetables. (You could also place vegetables in a bowl and drizzle oil on them and toss to coat before placing on baking sheet!) Roast for 15-20 minutes, or until vegetables are tender.
  5. While vegetables are roasting, prepare the rest of the salad ingredients.
  6. Make creamy herb dressing by finely chopping herbs. Place in a jar with vegan mayo, lemon juice, water, and spices. Shake to combine!
  7. In a large bowl place salad greens first then build your salad by layering the roasted vegetables, red onion, dressing, avocado, vegan feta, hemp seeds, and pomegranate seeds. Dig in and enjoy!

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