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Crispy roasted autumn vegetables make this salad hearty and warming and the perfect pick-me-up on a chilly day. Roasting vegetables is one of the best ways to bring out the flavours and this Roasted Autumn Vegetable Salad is delicious as a main meal, or a seasonal side dish. What takes this salad to the next level is the maple, mustard and Comvita apple cider vinegar dressing.
You all know about my love for salads, right? It’s been a long standing relationship, of around 30 years I would say. My family were big on salads when I was growing up and being of Belgian heritage, salads were always on the table. I was always the first to dig in. Well, I am here to tell you that salads aren’t just for summer. Salads can be the perfect autumn/winter meal when loaded up with warm vegetables.
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Whilst asparagus, courgettes and peas are some of my favourite vegetables, there is just something about autumn vegetables that are much more filling and comforting and it’s one of the main reasons that I love this time of year. Roasted carrots might be one of the best vegetables and then there is all the autumn squash. The options when it comes to autumn produce are almost endless.
Sure, the roasted vegetables are the heart of this salad, but what really takes it from a basic vegetable salad to an autumn staple is the maple, mustard and Comvita apple cider vinegar dressing. You will want to put this dressing on everything, so make sure you triple the batch. What makes this dressing so special? It’s the perfect mix of flavours with the sweetness from the maple syrup, the acidity from the vinegar and that little kick from the mustard.
We used Comvita Manuka Honey Apple Cider Drinking Vinegar, which is made from New Zealand apples and it is infused with Manuka honey for an added health kick. NEW, ready-to-drink Apple Cider Vinegar, is a deliciously refreshing drink on-the-go , but it can also be used for salad dressings too. No artificial colours, alcohol or preservatives, it is made with all natural ingredients, carefully crafted into a refreshing drink. Start your morning with a refreshing drink!
Although we have used this in a dressing, you can just drink it too and it has now become part of our morning routine. I wouldn’t advise drinking it straight though, as it can damage your teeth. However, mix a couple of teaspoons in to a glass of water and have that instead of a latte to start your day.
There are a ton of health benefits from using apple cider vinegar. Apple cider vinegar has anti-inflammatory properties, meaning that it could help everything from headaches to skin issues. Many people drink it to boost their immune system and swear by it as the reason why they don’t get ill. The biggest difference I have noticed since adding it to my routine is that I am much less bloated, which is probably because apple cider vinegar can help your gut and digestion. The health benefits are increased when using the Comvita Manuka Honey Apple Cider Drinking Vinegar, as Manuka honey has lots of health benefits too and Dave swears by it whenever he is ill.
Can I go as far as saying this is the best salad I have ever made? Well, I have said t now. It’s out in the open. I hope I haven’t built it up too much, but I honestly don’t think you will be disappointed with it. How can you be disappointed with anything that has goats cheese on it?! Feel free to leave the goats cheese off this or use a dairy free alternative to keep it vegan. The vegetables have so much flavour that it really wouldn’t miss the cheese.
Roasting vegetables is one of the best ways to bring out the flavours and this Roasted Autumn Vegetable Salad is delicious as a main meal, or a seasonal side dish.
- 10 chantenay/baby carrots (we used mixed colours)
- 1 red onion, cut in to chunks
- 8 cherry tomatoes
- 1 small butternut squash, peeled and diced
- 1 tbsp olive oil
- A pinch of sea salt and black pepper
- 2 bowls of mixed watercress, rocket (arugula) and spinach
- 2 tbsp sunflower seeds
- 50 g soft goats cheese
- 2 tbsp olive oil
- 2 tbsp Comvita Apple Cider Vinegar
- 1 tbsp maple syrup
- 1 tbsp wholegrain mustard
- 2 tbsp lemon juice
- A pinch of sea salt and black pepper
Put the vegetables in to a baking tray and add the oil and salt and pepper and mix well. Place in a preheated oven at 190°C for 40 minutes.
Put all the dressing ingredients in to a bowl and mix well.
Add the salad greens to bowls and when the vegetables are cooked, add on top. Pour over the dressing and then sprinkle the goats cheese and seeds on top and serve.
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~ This Roasted Autumn Vegetable Salad is a commissioned recipe for Comvita ~
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