November Salad is what I make when the farmers market turns to roots and squash. The oven does most of the work. You just toss, roast, and dress.
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The idea is simple: roast sturdy vegetables until their edges caramelize, then dress them while warm so they drink up the vinaigrette. Cold salads can wait until summer.
I keep the dressing sharp with cider vinegar and a little maple. Sweet and acid together make roasted vegetables taste like more than the sum of their parts.
A handful of toasted pecans adds the crunch that keeps every bite interesting. Toast them in the same oven. One pan, less noise.
Why You'll Love This Recipe
About the Ingredients
1 lb (450g) butternut squash, peeled and cut into 1-inch cubes
Look for a squash that feels heavy and has a dry, matte stem end. Acorn or delicata squash work just as well and need no peeling.
12 oz (340g) Brussels sprouts, trimmed and halved
Choose tight, bright green heads with no yellowing. If they are very large, quarter them so they roast evenly.
2 medium red onions, cut into 1-inch wedges
Keep the root end intact so the wedges hold together. Shallots or thick-sliced fennel are good substitutes.
3 tbsp (45ml) olive oil
Regular olive oil is fine here; save the expensive finishing oil for the dressing. Avocado oil works if you prefer a neutral flavor.
1 tsp kosher salt
Diamond Crystal is my default. If using fine table salt, start with half and taste before adding more.
1/2 tsp freshly ground black pepper
Freshly cracked makes a real difference. Pre-ground pepper tastes flat and dusty.
3/4 cup (75g) pecan halves
Buy halves, not pieces, for even toasting. Walnuts or hazelnuts are excellent swaps.
2 tbsp (30ml) pure maple syrup
Grade A amber has the most balanced flavor. Honey works, but reduce it slightly since it is sweeter.
3 tbsp (45ml) apple cider vinegar
Unfiltered cider vinegar gives a rounder bite. Sherry vinegar is a fine substitute.
1 tsp Dijon mustard
This is what keeps the vinaigrette from separating. Whole-grain mustard adds nice texture.
5 oz (140g) baby kale or baby spinach
Baby greens are tender enough to eat raw. If using mature kale, massage it with a pinch of salt first.
1/3 cup (40g) dried cranberries
Look for juice-sweetened ones; they taste more like fruit. Raisins or chopped dried apricots also work.
Tips & Tricks
- Do not crowd the pan. Vegetables that touch steam instead of roast, and you lose the caramelized edges that make this salad worth eating.
- Dress while warm. The vegetables absorb the vinaigrette when hot, so the flavor goes through the whole bite instead of sitting on top.
- Toast the pecans in the last eight minutes. They burn fast, and burnt nuts will ruin an otherwise good salad.
- Season in layers. Salt the vegetables before roasting and taste the dressing before it hits the bowl.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Set a rack in the middle and heat the oven to 425F (220C). A hot oven gives you browning before the vegetables dry out.
2. Toss the vegetables
On a large sheet pan, toss the squash, Brussels sprouts, and onion with the olive oil, salt, and pepper until every piece is coated.
3. Roast until caramelized
Spread everything into a single layer and roast for 25 to 30 minutes, stirring once at the 15-minute mark. The vegetables are done when the squash is tender and the Brussels sprout edges are deep golden brown.
4. Toast the pecans
Push the vegetables to one side, add the pecans to the empty space, and roast for 8 minutes more. They should smell nutty and look one shade darker.
5. Whisk the vinaigrette
In a small bowl, whisk the maple syrup, cider vinegar, and Dijon until smooth. The mustard emulsifies the dressing so it clings instead of pooling.
6. Dress the warm vegetables
Transfer the roasted vegetables to a large bowl and pour over half the vinaigrette. Toss gently and let them sit for 2 minutes to absorb it.
7. Finish and serve
Fold in the baby greens, cranberries, and toasted pecans, then add more vinaigrette to taste. Serve right away while the vegetables are still warm.
Delicious Variations
- Add crumbled goat cheese or shaved Parmesan for a creamy, salty counterpoint.
- Swap the squash for cubed sweet potato and add a pinch of smoked paprika.
- Turn it into a main dish by folding in warm farro or wild rice.
How to Store November Salad
Refrigerator
Store the roasted vegetables and dressing separately in airtight containers for up to 4 days. Keep the greens and nuts separate so they stay crisp.
Freezer
Freeze the roasted vegetables alone for up to 2 months. Thaw overnight in the refrigerator and re-crisp on a sheet pan at 400F (200C) for 8 minutes.
Reheating
Reheat the vegetables on a sheet pan at 400F (200C) for 6 to 8 minutes, then dress and add the fresh greens and nuts.
Frequently Asked Questions
Q: Is this salad served warm or cold?
It is best warm or at room temperature, which is why I dress the vegetables right out of the oven. Cold leftovers are still good, but the texture is softer.
Q: How do I keep the greens from wilting?
Fold the baby greens in at the very end, after the vegetables have cooled for a minute. The residual heat softens them slightly without turning them limp.
Q: Can I make this salad vegan?
It is already vegan as written since the dressing uses maple syrup and mustard instead of honey. Just check your dried cranberries are not processed with a glaze.
Make this November Salad this week and see how far a single sheet pan can go. If you try it, tell me what vegetables you used. Less noise, more signal.
November Salad
November Salad is a warm roasted root vegetable salad with maple pecans and cider vinaigrette that turns humble fall produce into a stunning side dish.
🧂 Ingredients
- 1 lb (450g) butternut squash, peeled and cut into 1-inch cubes
- 12 oz (340g) Brussels sprouts, trimmed and halved
- 2 medium red onions, cut into 1-inch wedges
- 3 tbsp (45ml) olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 3/4 cup (75g) pecan halves
- 2 tbsp (30ml) pure maple syrup
- 3 tbsp (45ml) apple cider vinegar
- 1 tsp Dijon mustard
- 5 oz (140g) baby kale or baby spinach
- 1/3 cup (40g) dried cranberries
📋 Instructions
- 1Heat the oven — Set a rack in the middle and heat the oven to 425F (220C). A hot oven gives you browning before the vegetables dry out.
- 2Toss the vegetables — On a large sheet pan, toss the squash, Brussels sprouts, and onion with the olive oil, salt, and pepper until every piece is coated.
- 3Roast until caramelized — Spread everything into a single layer and roast for 25 to 30 minutes, stirring once at the 15-minute mark. The vegetables are done when the squash is tender and the Brussels sprout edges are deep golden brown.
- 4Toast the pecans — Push the vegetables to one side, add the pecans to the empty space, and roast for 8 minutes more. They should smell nutty and look one shade darker.
- 5Whisk the vinaigrette — In a small bowl, whisk the maple syrup, cider vinegar, and Dijon until smooth. The mustard emulsifies the dressing so it clings instead of pooling.
- 6Dress the warm vegetables — Transfer the roasted vegetables to a large bowl and pour over half the vinaigrette. Toss gently and let them sit for 2 minutes to absorb it.
- 7Finish and serve — Fold in the baby greens, cranberries, and toasted pecans, then add more vinaigrette to taste. Serve right away while the vegetables are still warm.
Kenji explores technology and digital minimalism, helping readers declutter their digital lives and focus on what matters. He writes about app selection, notification management, and creating healthy tech habits, based on his own experiments with unplugging.
