Roasted Veggie Warm Autumn Salad

This salad started as an idea on how I could use my Thanksgiving Leftovers to make something else. However I ended up using all my turkey for my Thanksgiving Leftover Enchiladas and ate all my leftover veggies. So basically what I did what take inspiration from that Idea and created this warm autumn salad.

For the roasted veggies we have butternut squash and carrots roasted together with thyme, salt and pepper. The brussels sprouts were roasted with maple syrup, bacon, salt and pepper (like you would make for Thanksgiving).

We also got a bit of feta and candied pecans mixed in and of course I made my favorite autumn dressing that I put on like every salad.

Makes 4 large salads

Ingredients

Roasted Veggies

• 1 butternut squash, chopped into small cubes

• 6 carrots, thinly sliced

• olive oil

• 1 t fresh thyme

• salt & pepper to taste

• 16oz brussels sprouts, cut in half

• 1 T pure maple syrup

• 4 slices of bacon, cut into small pieces

Candied Pecans

• 3/4 c pecans, loosely chopped

• 1 T butter

• 1 T sugar

• 1/2 t salt

Cider Vinaigrette Dressing

• 2 T Apple Cider Vinegar

• 1/4 c Olive Oil

• 1/2 t Salt & Pepper

• 2 cloves minced garlic

• 1 t honey

• 1/2 a shallot, finely chopped

Other

• 18oz spinach

• 3-4 oz feta cheese

• thinly sliced leftover shallots

Directions

1. Preheat your oven or air fryer to 400F.

2. Toss your butternut squash and carrots with olive oil, thyme, salt and pepper. Toss your brussels sprouts and bacon in olive oil, pure maple syrup, salt and pepper.

3. A. If cooking in an oven place on two separate trays. Cook for 25 minutes or until crispy. B. If cooking in the air fryer, cook in two separate batches for 20-25 minutes each or until crispy.

4. Meanwhile candy the pecans, butter, sugar and salt on medium heat until the nuts are toasted and the sugar has dissolved. You can also mix all the dressing ingredients together to make the dressing.

5. Serve the roasted veggies, candied pecans, feta, shallots and dressing all tossed in with spinach and enjoy. Serve warm (reheat veggies if meal prepping or eating leftovers).

Notes

Gluten-free: This recipe is gluten-free.

Dairy-free: This recipe is dairy-free.

Fresh Thyme: If you don’t have fresh thyme, you can use dried.

Candied Pecans: You can also use walnuts and/or buy the nuts already candied.

Spinach: Feel free to use other leafy greens like kale or spring mix.