This roasted autumn vegetable salad will go down as one of the tastiest salads I have ever made!
There is no other way to describe this salad than luscious and comforting. Yes! A salad that feels like soul food! Thyme roasted brussels sprouts, roasted pears and roasted red onions sit atop a bed of fresh baby spinach, sprinkled with grated Vlaskaas cheese and drizzled with a white balsamic and brown sugar vinaigrette! I was practically licking my plate clean, and you will be, too!
This is a hearty, meatless, salad that is so satisfying; it can serve as your main meal.
Here are the pretty fruits and veggies before roasting.
And just as pretty, once roasted. I was eating these delicious morsels straight from the pan.
And here I used Vlaskaas cheese. It’s a semi soft Dutch cheese with a sweet-sharp flavor and notes of almond. Perfect for this roasted salad.
A hearty green is needed for this salad. I used spinach, but arugula would be nice, too!
The dressing for this salad is the same that was used to coat the pears and vegetables for roasting. So simple, but with AMAZING, flavor, it’s just a blend of olive oil, white balsamic vinegar, brown sugar, salt & pepper. SO LUSH!
This autumn salad will carry you through winter as well. Perfect for a special holiday salad. But equally comforting for a dreary, blustery day.
- 1 pound of brussels sprouts, halved
- 1 red onion cut in wedges
- 2 red pears, cored and cut in thick slices
- 6 ounces of baby spinach
- 8 sprigs of thyme
- 3 ounces of Vlaskaas cheese, grated
- 6 Tablespoons of white balsamic vinegar
- 3 Tablespoons of olive oil
- 3 Tablespoons of light brown sugar
- salt & freshly cracked black pepper to taste
- Preheat the oven to 425 degrees F.
- Line a baking sheet with parchment paper.
- Place the brussels sprouts, pears and onions on the baking sheet.
- Sprinkle with salt & pepper.
- In a small bowl, whisk together the olive oil, vinegar and brown sugar.
- Season to taste with salt and pepper.
- Drizzle half of the dressing over the fruits and veggies and toss gently to combine.
- Turn the brussels sprouts, cut side up, on the pan.
- Season with salt and pepper.
- Place the thyme sprigs throughout the veggie mixture.
- Bake for about 45 minutes, until the veggies are browned.
- Place the veggie mix in a large bowl.
- Drizzle with the remaining dressing.
- Add the spinach and toss gently.
- Place the salad onto your plates and sprinkle with the cheese.
Support your local farmers!