Fall Harvest Salad with Roasted Vegetables and Caramelized Onions

This week I have a salad for you that doubles as a meal. Full of roasted vegetables and caramelized onions, the few minutes of prep work to make the different components of the recipe sets you up for a week of easy healthy lunches or a filling tasty dinner. I’m not sure there was ever a more fall-like salad. Roasted vegetables, rich caramelized onions, crunchy apple and a smooth balsamic vinaigrette come together for a taste of the season.

I think you could make this for Thanksgiving especially if you have a vegetarian / vegan eater at your table. This would be a hearty and filling dish for those that don’t want turkey and gravy.

Even better, this recipe is a blank canvas to make your own. You could add grilled chicken or a flank steak for protein and I don’t think anyone would complain with a handful of bacon bits scattered into the salad. I recommend crumbled goat cheese as a garnish but you could swap that for gorgonzola, cubed sharp cheddar or big shavings of parmesan. Go crazy, add whatever you like and happen to have on hand. If you plan to meal prep this recipe, keep the components of the salad in separate containers in the refrigerator. When you’re ready to eat, combine as you like and enjoy. Salad serves 6 to 8 generous portions.

Fall Harvest Salad with Roasted Vegetables and Caramelized Onions

Caramelized Onions:

• 2 large sweet onions

• 2 tablespoons olive or avocado oil

• 1/4 teaspoon salt and black pepper

Roasted Vegetables:

• 1 pound sweet potato

• 2-3 cups vegetables (Brussels sprouts, cauliflower, russet potato

• 2 tablespoons olive oil

• 1.5 tablespoons chipotle in adobo

• 2 tablespoons maple syrup

• Kosher salt and pepper

Salad:

• 8-10 ounces mixed greens

• 1 Honey Crisp Apple diced

• 1/2 cup dried cranberries

• 1/2 cup walnuts chopped

• Roasted vegetables

• Caramelized onions

• Crumbled goat cheese

Dressing:

• 1 tablespoon Dijon mustard

• 1 tablespoon maple syrup

• 1/4 cup balsamic vinegar

• 1/3-1/2 cup olive oil

• 1/4 teaspoon Kosher salt and black pepper

Slice onions thinly. Heat large sauté pan to low heat. Add oil and onion to the pan. Stir consistently allowing the onion to become deeply brown and fragrant. Stir, stir, stir! If the onions begin to seer, lower heat to a simmer. Salt and pepper onions. This process should take at least 20 minutes if not closer to 30 minutes. Low and slow! When onions have cooked down by at least half and are a rich brown color, they are done. Turn the heat off and allow to cool slightly in the pan.

Preheat oven to 425 degrees. On a baking sheet, spread out diced sweet potatoes and vegetables. The smaller the pieces, the quicker they will cook. Keep the vegetables roughly uniform in size. Drizzle olive oil, adobo sauce and maple syrup over vegetables. Salt and pepper. Using clean hands, toss the ingredients until vegetables are well-coated. Bake in the oven for about 20 minutes or until vegetables are crispy and tender. Remove from oven and allow to cool briefly.

To make the salad, layer caramelized onions, roasted vegetables, apple, cranberries and walnuts over mixed greens. Drizzle with dressing and using salad tongs, mix well. Serve immediately. 

Salad dressing:

In a small jar with a lid combine all ingredients. Tighten lid and shake well. Taste to make sure it doesn’t need extra salt.