Roasted Harvest Vegetable Salad with Apple Cider Vinaigrette

Roasted Harvest Vegetable Salad with Apple Cider Vinaigrette

Are you hosting Thanksgiving this year? We’re gathering together at my mother-in-law’s house instead of ours, for which I am truly thankful :) and everyone brings a dish or two. I’m always looking for a make-ahead side to add to our family favorites for our Thanksgiving feast!


Roasted Harvest Vegetable Salad can be made ahead, which is always a plus for any side dish, since oven space is in demand. It can be served at room temperature, is colorful, delicious, and healthy way to eat your veggies so you can feel a little less guilty about that slice of Pumpkin-Pecan Streusel Pie or extra helping of dressing!


It’s served with an Apple Cider Vinaigrette that you can make ahead, adding your ingredients in a jar. Shake the ingredients together and store in the fridge until ready to serve. Give it a final shake, tasting it to see if it needs additional seasoning before transferring your vinaigrette to a gravy boat to serve!


You can adapt this recipe, oven roasting the vegetables of your choice and your family’s favorites. I used a combination of parsnips, Brussels sprouts, carrots, pearl onions, and butternut squash, which I can buy at my grocery store already peeled and cubed, and a real time saver.


I also used some purple potatoes for color and picked up a bag of baby rainbow carrots, ready to toss onto the baking sheet.


Roasted Harvest Vegetable Salad with Apple Cider Vinaigrette,

adapted from Southern Living

Makes 8 to 10 servings


1 pound parsnips, peeled and cut lengthwise

1 pound carrots, peeled and cut lengthwise (I used a few larger carrots and a bag of rainbow baby carrots)

1 pound butternut squash, peeled and cubed

1 cup frozen pearl onions, thawed

1 pound small Brussels sprouts, trimmed and halved

2 – 3 small purple potatoes, sliced

3 fresh rosemary or thyme sprigs

5 tablespoons extra virgin olive oil (use a combination of olive oil and melted butter if you prefer)

Kosher salt and freshly ground black pepper

1 head radicchio, separated into leaves



  1. Preheat oven to 425°. Divide vegetables between two aluminum foil-lined jelly-roll pans. Drizzle with oil; toss to coat. Spread vegetables in a single layer in each pan, leaving about 1 inch between pieces. Season with salt and pepper.

  2. Bake both pans at 425° for 20 minutes, placing 1 pan on middle oven rack and 1 pan on lower oven rack. Rotate pans front to back, and top rack to bottom rack. Bake 20 to 25 more minutes or until vegetables are tender.

  3. Gently loosen vegetables, and add salt and pepper to taste. Cool completely (about 20 minutes). Discard herb sprigs. Place vegetables in a zip-top plastic freezer bag, and refrigerate 2 hours to 2 days.


To serve, let vegetables stand 20 – 30 minutes or until room temperature. Add 1/4 cup Apple Cider Vinaigrette; toss to coat. Arrange roasted vegetables alongside or on top of radicchio leaves on a serving platter. Drizzle 1/4 cup vinaigrette over salad. Season with salt and pepper. Serve salad with remaining vinaigrette.


Apple Cider Vinaigrette

Make Ahead: Store vinaigrette, covered, in the fridge. Let stand 10 minutes or until room temperature. Shake well, and check seasoning before using.


3/4 cup extra virgin olive oil

1/4 cup apple cider

1/4 cup apple cider vinegar

2 tablespoons finely chopped shallot

1 tablespoon Dijon mustard

1 tablespoon honey

1 1/2 teaspoons kosher salt

1 teaspoon fresh thyme leaves

1/2 teaspoon freshly ground black pepper

Combine all ingredients in a glass jar with a tight-fitting lid. Cover with lid, and shake well. Shake jar again just before serving.


Notes: Adjust the quantities and use vegetables of your choice. You could roast chopped beets, cubed sweet potatoes or even green beans, adding them to the baking sheet the last 20 – 25 minutes of cooking time. I made this a day in advance to enjoy the next day.

You can find a printable recipe, here.

Roasted Harvest Vegetable Salad with Apple Cider Vinaigrette

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  22 comments for “Roasted Harvest Vegetable Salad with Apple Cider Vinaigrette

  1. November 20, 2015 at 6:04 am

    That looks gorgeous Mary! Even at 5AM this piggy would like to dig in:@) Happy Thanksgiving Week!

  2. Michelle
    November 20, 2015 at 6:50 am

    That melange of vegetables looks so appetizing ! Yum! I love apple cider vinegar . Have a great weekend!🦃🦃🦃😎🌴

  3. November 20, 2015 at 7:57 am

    Hi Mary, This looks and sound delicious! The combination of colors is perfect for a fall table. I always make turnip for our Thanksgiving dinner, which I boil and mash, but I think it would be good added to this collection and roasted too! It’s so nice that you will be a guest at the feast. I am cooking and hosting. Linda

  4. Diane
    November 20, 2015 at 8:24 am

    I saw this recipe in Southern Living and immediately decided to make it for Thanksgiving. My daughter is a vegetarian so this is the perfect dish. Happy Thanksgiving to you and your family and hugs to Chole and Grace.🦃🦃

  5. Ellen Stillabower
    November 20, 2015 at 8:26 am

    WOW!! I roast veggies all the time but this has some added and I want to try..I have seen the different carrots but have not tried yet..this big a salad, looks like I could serve at any of my luncheons..thank you for sharing.🦃🦃🦃

  6. November 20, 2015 at 9:17 am

    This looks great! I think I’ll make this for our Thanksgiving dinner, and make it a day ahead. It looks pretty (with all the colors) on the platter! I’m still working on our menu. I need to step-up my game! ;P

  7. Melissa
    November 20, 2015 at 9:23 am

    Yum… Love roasted veggies!❤️❤️

  8. November 20, 2015 at 9:25 am

    This a work of art Mary! It’s really too pretty to eat! Your family is in for a treat, and your MIL will be thrilled that you are so brilliant to bring a dish that doesn’t need heat or refrigeration~ The apple cider vinaigrette sounds perfect, and how cute to serve in a gravy boat! Now I want to add this to our ever growing menu :) Decisions, decisions…

  9. November 20, 2015 at 9:34 am

    I’m so thankful that I can come to your “home” and still enjoy the flavors of Fall, Mary. This dish looks so incredibly beautiful and healthful, too. The apple cider vinaigrette sounds like a flavorful addition. I’m sure your family members at your MIL’s house will happily gobble up these veggies.
    Happy weekend to you!

  10. Patricia
    November 20, 2015 at 10:53 am

    I aw this in Southern Living and decided to add it to my Thanksgiving menu too, but I love your additions. I think the squash, purple potatoes and rainbow carrots ( thank you Trader Joes) will be great additions. I am still debating the apple cider vinegrette vs. another recipe for a maple syrup vinegrette

  11. Donna C
    November 20, 2015 at 11:32 am

    We love roasted vegetables. Your platter is so beautiful…a feast for the eyes AND palate! We love roasted vegetables. Thank you for sharing. Have a great day!

  12. November 20, 2015 at 12:04 pm

    Hi, we’ve been eating roasted vegetables all of fall from the garden, this is a great twist…on that idea. Thanks, Sandi

  13. November 20, 2015 at 12:10 pm

    Roasted root vegetables are a favorite around here. I’m sure they will be on our Thanksgiving menu. Sharing your beautiful presentation and recipe with the “chef”. Thanks, Mary!

  14. franki
    November 20, 2015 at 12:59 pm

    Now…that’s the way to “EAT YOUR VEGETABLES!!!” franki

  15. November 20, 2015 at 1:38 pm

    I love roasting veggies to either eat as is or use in the making of other dishes…This sounds and looks delicious!
    We have purple sweet potatoes that would be perfect to use in this for a touch of sweetness.

  16. Melodie Strickland
    November 20, 2015 at 5:53 pm

    Your roasted vegetables are quite colorful and look delicious. We are also going to my mother-in-law’s for Thanksgiving dinner and everyone brings a side dish. This looks like a good one to try. Have a good weekend.

  17. Annie
    November 21, 2015 at 9:25 am

    S.T.U.N.N.I.N.G presentation, incredible recipe. Thank you for all the Fall beauty this month! Xoxo, A

  18. November 21, 2015 at 9:45 pm

    Mary, this is all of autumn’s goodness combined in one beautiful dish! I would love to have this for my Thanksgiving table! Wishing you a wonderful Thanksgiving! Pam (

  19. November 30, 2015 at 8:03 pm

    looks delish, i am making veggie soup for dinner tonight, i have been eating like its thanksgiving every day for weeks, i need to liquify!

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