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Roasted Veggie Bowl

Featured in Healthy Eating.

Threw this together for dinner and wow, it hit the spot! Roasted the veggies till golden, tossed them with chewy farro and softened kale, and made the quickest date-balsamic dressing. Even my anti-salad husband devoured it. Stays great overnight without losing crunch. Total keeper for cozy meals.
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Updated on Fri, 04 Apr 2025 17:48:09 GMT
A cozy autumn dish with roasted sweet potatoes, beets, farro, and kale, topped with fresh herbs and a drizzle. Pin it
A cozy autumn dish with roasted sweet potatoes, beets, farro, and kale, topped with fresh herbs and a drizzle. | tasteofmoms.com

The Warmest Fall Vegetable Medley Salad

My fall vegetable medley salad combines the season's tastiest flavors. Roasted root veggies, chewy farro and crisp kale come together with an incredible balsamic date sauce. It's my go-to dish for family gatherings – everyone ends up loving vegetables when they try this!

Why This Fall Salad Never Fails

What makes this roasted veggie salad special is how it balances sweet, tart and savory in every bite. It's completely plant-based and packed with nutrients. And guess what? It tastes even better tomorrow, so you can make it ahead for parties or just enjoy amazing leftovers during the week.

What You'll Toss Together

  • Parsnips/Turnips: They bring wonderful earthy notes.
  • Beets: Roasting transforms them into sweet, soft gems.
  • Kale: Provides crunch and vibrant color.
  • Farro: Creates that satisfying, toothy texture.
  • Balsamic Date Vinaigrette: The game-changing sauce that unites everything.
A colorful dish featuring roasted butternut squash, beets, and potatoes, served over a bed of grains and garnished with kale and herbs. Pin it
A colorful dish featuring roasted butternut squash, beets, and potatoes, served over a bed of grains and garnished with kale and herbs. | tasteofmoms.com

Let's Cook This Together

Blend Your Magic Dressing
Mix those dates with balsamic and spices until it's silky and thick.
Start With Your Grains
Cook the farro till it's just right.
Prep Your Vegetables
Cut everything up, mix with olive oil and seasonings.
Roast Until Perfect
Put them in the oven till they turn golden and caramelized.
Mix Everything
Massage your kale with some oil then combine all ingredients with that tasty dressing.

My Cooking Tips

Don't forget to pick in-season veggies for the best fall flavors. Want to skip gluten? Just swap in some quinoa. I tend to use white balsamic for a gentler taste but the regular kind works fine too. You can keep this salad in your fridge for a few days and it'll actually taste better as time goes on.

Frequently Asked Questions

→ Can I prep things early?

Sure can! Roast the veggies and cook the farro ahead. Just toss them with dressing when you're ready to eat.

→ How do I make it without gluten?

Swap out the farro for some cooked quinoa or rice to make it gluten-free.

→ What's the deal with massaging kale?

Massaging softens the kale, getting rid of its tough texture and strong taste.

→ What if I don't have white balsamic?

Regular balsamic works fine but will taste a bit stronger. Use less if you're unsure.

→ Can't find parsnips anywhere?

You can swap in turnips. They aren't as sweet but still work nicely.

Roasted Veggie Bowl

A hearty mix of roasted veggies, farro, and kale finished with a sweet-tart balsamic date dressing. Works as a holiday side or a main meal!

Prep Time
15 Minutes
Cook Time
35 Minutes
Total Time
50 Minutes
By: Ashley

Category: Healthy Eating

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1 big salad bowl)

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

01 12 oz of sweet potato.
02 1 pound of parsnips or turnips.
03 1/2 cup farro (dry).
04 8 oz of carrots.
05 1 pound of beets.
06 1/2 teaspoon ground black pepper.
07 2 tablespoons olive oil.
08 1/4 cup olive oil.
09 1 tablespoon of rosemary (fresh or 1 tsp dried).
10 Salt and pepper to your liking.
11 2 tablespoons of white balsamic vinegar.
12 1 tablespoon of sage (fresh or 1 tsp dried).
13 3 medjool dates, pits removed.
14 1 teaspoon of thyme (fresh or 1 tsp dried).
15 3 cups of chopped kale (about 3 oz).
16 1/4 cup water.
17 1 teaspoon Dijon mustard.
18 1/2 teaspoon kosher salt.
19 1 1/3 cups of water or broth.

Instructions

Step 01

Set the oven to 425°F and let it heat up.

Step 02

Slice all the veggies into small, bite-sized pieces.

Step 03

Mix the veggies well with olive oil and spices.

Step 04

Bake them in the oven for about 35 minutes or until they soften.

Step 05

Boil farro in some broth for around 10 minutes.

Step 06

Cover and leave it alone for five minutes.

Step 07

Throw dates, mustard, vinegar, and water into a blender and blend thoroughly.

Step 08

Pour in the olive oil and blend again till it’s nice and smooth.

Step 09

Rub the kale gently with some olive oil to soften it.

Step 10

Mix the roasted veggies, farro, and kale in a big bowl.

Step 11

Drizzle the dressing over everything and toss it all together.

Notes

  1. Quinoa works as a gluten-free option.
  2. If needed, regular balsamic is okay too.
  3. You can make parts of this ahead of time.
  4. Swap parsnips for turnips if you'd like.

Tools You'll Need

  • A big baking sheet.
  • Blender or processor.
  • Medium-sized cooking pot.
  • Huge salad bowl.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains wheat due to farro.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 343
  • Total Fat: 14 g
  • Total Carbohydrate: 51 g
  • Protein: 6 g