Seasonal Picnic Recipe: Warm Roasted Vegetable Salad

Autumn is all about embracing the heartier, warming flavours of the season, and this Warm Roasted Vegetable Salad is the perfect dish for those crisp, breezy days when you’re out enjoying nature. This salad blends the earthy flavours of roasted root vegetables with the freshness of greens and a tangy mustard vinaigrette, making it a perfect addition to your autumn picnic basket. Not only is it easy to prepare, but it also travels well, especially when packed in an insulated container to keep it warm.

Roasted vegetables have always been a staple in our home. From cosy Sunday dinners to spontaneous autumn picnics, this salad is a wonderful way to bring the warmth of the season to your meals.

Here’s what you will need:

Ingredients:

• 2 large carrots, peeled and chopped

• 2 parsnips, peeled and chopped

• 1 small butternut squash, peeled and cubed

• 2 cups fresh mixed greens (spinach, rocket, or kale)

• 2 tbsp olive oil

• Salt and pepper, to taste

• 1 tsp fresh thyme (optional)

For the Mustard Vinaigrette:

• 1 tbsp Dijon mustard

• 1 tbsp apple cider vinegar

• 2 tbsp olive oil

• 1 tsp honey

• Salt and pepper, to taste

Instructions:

1. Preheat the oven to 200°C (400°F). In a large bowl, toss the carrots, parsnips, and butternut squash with olive oil, salt, pepper, and thyme (if using). Spread the vegetables out evenly on a baking sheet.

2. Roast the vegetables for 25-30 minutes, or until they’re tender and slightly golden brown around the edges. Once roasted, set them aside to cool slightly while you prepare the vinaigrette.

3. Make the vinaigrette by whisking together the Dijon mustard, apple cider vinegar, olive oil, honey, salt, and pepper in a small bowl. Adjust the seasoning to taste.

4. Toss the roasted vegetables with fresh greens, and drizzle the salad with the mustard vinaigrette just before serving.

5. Pack the salad in an insulated container to keep it warm for your picnic. This salad is best enjoyed warm, but it’s equally delicious at room temperature, making it a perfect dish for any outdoor adventure.

Roasted vegetables have been a favourite of mine for as long as I can remember. When autumn rolls around, they become a staple in our kitchen, often featured in our Sunday roast dinners. There’s something so comforting about the earthy sweetness of roasted carrots and parsnips, especially when paired with fresh greens and a zesty vinaigrette. This salad is my go-to for autumn picnics, easy to pack, full of flavour, and the perfect way to celebrate the season’s best produce.

Whether you’re picnicking by a lake, in a golden meadow, or under a canopy of turning leaves, this warm salad brings a taste of autumn’s bounty to your outdoor meals.

Have you tried this recipe yet? Let me know how it turned out! If you’re heading out for an autumn picnic soon, don’t forget to tag me in your photos, I’d love to see how you’re enjoying the season’s flavours outdoors.

Love Gemma xx

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