Jennifer Garner's Favorite Fall Roasted Vegetable Salad

Name: Jennifer Garner's Favorite Fall Roasted Vegetable Salad
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 large sweet potatoes, peeled and cubed; 4 large carrots, peeled and sliced; 1 head of cauliflower, cut into florets; 3 tablespoons olive oil; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 2 tablespoons apple cider vinegar; 1 tablespoon maple syrup; 1/4 cup toasted pecans; 1/4 cup dried cranberries

This warm and colorful salad uses maple syrup and vinegar to bring out the best in hearty fall vegetables.

By Daily Recipes Book· 🌍 American· August 3, 2026

Jennifer Garner's Favorite Fall Roasted Vegetable Salad

dailyrecipesbook.com

Prep

15 minutes

Cook

45 minutes

Total

1 hour

Serves

My family first made this salad for Thanksgiving years ago, and we loved it so much that it has been part of our regular rotation ever since. I really enjoy it when vegetables take center stage in a meal, especially when they taste this delicious.

Since this salad relies on roasting, my biggest tip is to prepare your vegetables in batches if your oven is on the smaller side. The sweet potatoes and carrots take the longest, so get those in the oven first to ensure everything finishes at the perfect time.

Ingredients

2 large sweet potatoes, peeled and cubed
4 large carrots, peeled and sliced
1 head of cauliflower, cut into florets
3 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1/4 cup toasted pecans
1/4 cup dried cranberries

Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed sweet potatoes and sliced carrots with olive oil, salt, and pepper on a large baking sheet.
3
Roast the sweet potatoes and carrots for about 20 minutes.
4
Add the cauliflower florets to the tray and toss everything together.
5
Continue roasting for another 20 to 25 minutes until all the vegetables are tender and lightly browned.
6
Whisk the apple cider vinegar and maple syrup together in a small bowl to create the dressing.
7
Transfer the roasted vegetables to a serving bowl while they are still warm.
8
Drizzle the dressing over the vegetables, then toss in the pecans and dried cranberries before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to three days. This salad is wonderful served warm, but it also makes a great cold lunch option the next day. If you want extra texture, add a sprinkle of goat cheese or feta right before serving.

#Vegetarian #Healthy #Fall Recipes #Salad #Roasted Vegetables

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