Roasted Harvest Vegetable Salad Recipe

Something about the whole season of Fall just makes me hungry! I even read an article that however much you weighed last week is the skinniest you’ll be for the rest of the year. We have Halloween, followed by Thanksgiving, followed by Christmas and really you’re fighting an uphill battle if you want to eat healthy this time of year.

I have been trying to do a good job eating reasonably healthy this season as well. I would like to lose about 25 pounds to be back to a weight I can really feel comfortable with. I’m upping my workouts but as we all know, what you eat is about 80% of the battle. That said, I put a whole bunch of fresh vegetables on my grocery list and revisited a recipe I ate all the time last winter.

Is there anything better than roasted veggies? I mean, seriously. When I found out Val had MSPI (milk soy protein intolerance) I had to completely reformulate the way I ate. I am very grab and go when it comes to food, but I found myself having to pay very close attention to nutrition labels and eat very simple food. I love comfort food though, and texture, warmth, and flavor are key for me when I am reaching for food to eat. This tasty salad combines all of those qualities with hot and cold and I am in love! Better yet, it’s so simple to make.

Roasted Harvest Vegetable Salad Recipe
A delicious and healthy salad for fall.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Ingredients
  1. 6 Rainbow Carrots
  2. 12 Brussel Sprouts
  3. 1/3 each of yellow, red, and orange pepper
  4. 1 Sweet Potato
  5. Spinach
  6. Tessa Mae Organic Creamy Ranch Dressing
  7. Coconut Oil
  8. Black Pepper
  9. Sea Salt
  10. Cumin
  11. Cinnamon
Instructions
  1. Wash, peel, and dice vegetables. Put in a container with coconut oil and spices. Shake to coat the vegetables evenly. Bake at 350 degrees for 30 minutes. Top fresh spinach leaves with the roasted vegetable mixture. Top with Tessa Mae's Organic Creamy Ranch Dressing. Enjoy!
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The finishing touch I love most is adding Tessa Mae’s Organic Creamy Ranch to the top. No, this post is not sponsored by them. But I’m completely obsessed with the taste of this ranch and believe me, I’m very picky about my salad dressings. It’s Whole30 approved and it’s dairy free, sugar free, and gluten free. The taste of dill cuts through for me and adds a little something extra special to the flavor and it’s everything. 

The recipe here feeds two for lunch with plenty of leftovers for next time. I like that I can refrigerate the roasted vegetables and all I need to do is pop them in the microwave again next time I want to eat this. It really doesn’t get much easier! 

 

Roasted Fall Harvest Vegetable Salad

This is one of those recipes that tastes like an indulgence but it is super healthy. What do you think? Would you eat it? What’s your favorite fall recipe? 

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Domestic goddess. Culinary master of 3 ingredient or less recipes. Lover of all things sparkly. High end beauty snob. Pinner of things I'll never actually make. Working from home is the bomb diggity.

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2 comments

  1. 10.18.17
    Anastasia said:

    Good for you, girl! That salad looks absolutely delicious! I’m also tired of diets, and just trying to eat better now in general. Slow and steady wins the race 🙂

    • 10.18.17
      justina said:

      Thank you! You’re so sweet. I am sick of diets too. I am taking a workout class 5 days a week right now and it’s just the kick in the butt I need. But my food habits need to be cleaned up a lot if I’m going to see any change!