Curry Roasted Fall Vegetable Salad

Curry Roasted Fall Vegetable Salad

  • Author: Dietitian Debbie
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 mins
  • Yield: 4 1x
  • Category: Salad, Entree, Main Dish
  • Method: Baked, Oven
  • Cuisine: Vegetarian, Gluten Free


This curry roasted fall vegetable salad will make sure you still love salad even when the weather cools down! Chickpeas, squash and carrots are roasted in curry spices and tossed with pistachios, raisins, and goat cheese. | Vegetarian, Gluten Free


For the Roasted Squash:

  • 45 carrots, peeled
  • 1 delicata squash, halved and seeds removed
  • 1 tablespoon olive oil
  • 1 teaspoon curry powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the Roasted Chickpeas:

  • 1 (15.5 oz) can chickpeas, rinsed
  • 1/2 teaspoon curry powder
  • 1 teaspoon olive oil
  • Dash of salt and ground black pepper


  • 3 tablespoons red wine vinegar
  • 1 teaspoon maple syrup
  • 1/3 cup olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground black pepper

For the Salad:

  • 1 large bag salad greens
  • 1/3 cup roasted and salted pistachios
  • 1 oz goat cheese
  • 1/4 cup raisins


For the Roasted Squash:

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cut peeled carrots into 1/2″ long pieces and place on baking sheet. Cut delicata squash into 1/3″ slices and then halve them. Arrange on the same baking sheet. Drizzle with oil and sprinkle with the curry powder, salt, and black pepper. Stir with a wooden spoon to coat in oil/spices.
  3. Bake for 45 minutes until softened.

For the Roasted Chickpeas:

  1. Meanwhile, drain your chickpeas and dry them well by rolling them between halves of a kitchen towel. Transfer to a baking sheet and add curry powder, oil, salt, pepper. Stir with a wooden spoon to coat chickpeas in oil and spices. Bake for 25 minutes. (I add them to the oven at when 25 minutes are left on the squash so they are both done at the same time.)

To make the dressing:

  1. Add all of your salad dressing ingredients to a jar and shake well to combine.

To assemble salads:

  1. Arrange greens in bowls and top with roasted squash, chickpeas, pistachios, goat cheese, and raisins. Drizzle with vinaigrette.