Easy Fall Vegetarian Salad
with Shallot Dijon Dressing
I eat a vegetarian meal at least once a day. It’s almost always lunch. I don’t know when or why this habit started, but it stuck. And honestly, lunch is the perfect time to pile on the veggies.
In my 20s, I ate salads only if they were smothered in store-bought ranch. Times have changed. Now I still make ranch from scratch, but I usually crave something with apple cider vinegar, garlic, or a little Dijon. The bigger the kick, the better.
Why This Fall Vegetarian Salad Works
When I think about what makes a great salad, I look at texture, color, flavor, and freshness. This fall vegetarian salad hits every single point.
First, the roasted veggies—carrots and butternut squash—are nature’s candy. Then comes the creamy goat cheese. (Not a fan? Swap it for sharp cheddar.) The pomegranate seeds and walnuts add crunch. The crispy honeycrisp apples bring sweetness. Everything sits on a bed of peppery arugula and gets finished with my simple shallot dijon dressing.
It’s layered. Balanced. Bright. And deeply satisfying.
My favorite Fall salads
Why You Should Stop Buying Store-Bought Dressing
Please stop buying store-bought salad dressing. So many of them are loaded with unnecessary ingredients. If you have olive oil and apple cider vinegar, you can make a dressing in minutes.
Here’s all you need:
- olive oil
- vinegar (apple cider or balsamic)
- Dijon mustard
- salt and pepper
- honey (optional but helpful for balance)
Mix, taste, adjust. That’s it—your new favorite homemade salad dressing.
Make these recipes now.
Pro Tip: Roast a big batch of veggies at the beginning of the week. They keep well and make weekday vegetarian lunches so much easier.
If you make this fall vegetarian salad, tag me and follow along on Instagram @whitesparrowfoodco for more cozy seasonal recipes!
Easy Fall Vegetarian Salad with Shallot Dijon Dressing
- Total Time: 25 minutes
- Yield: 2-6 1x
- Diet: Gluten Free
Description
A fresh and flavorful fall vegetarian salad with roasted veggies, apples, goat cheese, and a simple homemade dressing made with apple cider vinegar.
Ingredients
- 1 medium butternut squash, peeled and cubed
- 4 medium carrots, cut into 1 inch circles
- 2 tablespoons olive oil
- 1 pacakge arugula (for leafy green of your choice)
- 2 tablespoons goat cheese
- 1 honeycrisp apple, thinly sliced
- 1/2 cup raw walnuts
- seeds from 1 pomegranate
Kat’s Simple Dijon + Shallot Dressing
- 1/3 cup olive oil
- 1/4 apple cider vinegar
- 1 small shallot, minced
- 1 garlic clove, minced
- 1 heaping teaspoon Dijon mustard
- pinch of each salt and pepper
Instructions
- Preheat your oven to 425F. Arrange the cut butternut squash and carrots on a baking sheet tray. Drizzle with olive oil and sprinkle with a large pinch of salt and pepper. Toss to coat. Place in your oven and roast for 12-15 minutes or until tender and slightly browned. Remove from the oven to let cool.
- Mix all the salad ingredients together in a glass jar with a lid. Shake to combine and set aside until needed or pour into a small dish with a spoon for individual serving.
- To arrange your salad- either for family style in one large bowl or on indivdual plates or bowls, start with the arugula or leafy greens of your choosing. Spread out in an even layer.
- I like to add the ingredients in little piles. Start with the cooled butternut squash and carrots – if you have the seperated arrange them on opposite sides of the dish since they are the same color. Place the walnuts, goat cheese and pomegrante seeds in piles around. Lastly, add in the apple slices in groups of 3 or 5 randomly around the plate.
- Serve with the dressing on the side so guests (or you) can add how ever much you like. Enjoy.
- Prep Time: 5
- Cook Time: 20
- Category: vegetarian
- Method: oven
- Cuisine: salad
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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