Autumn Veggie Lunch Crunch—Lunch for 4

“Autumn Veggie Lunch Crunch” is a French-inspired lunch dish, featuring a medley of crisp fall vegetables. This vibrant, nutritious meal offers a delightful crunch and an array of autumnal flavors, making it the perfect midday feast to celebrate the season’s bounty. No dietary restrictions or health conditions apply.

Meal Type

Lunch

Cuisine

French

Servings

4

Food Stars

Seasonal vegetables

Health

Variations

Diets

Variations

You Need This Stuff

  • 2 cups butternut squash, cubed
  • 1 cup Brussels sprouts, halved
  • 2 medium carrots, sliced
  • 1 medium beetroot, cubed
  • 1 large red onion, sliced
  • 3 cloves garlic, minced
  • 4 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 2 tbsp fresh rosemary, chopped
  • 1 tbsp fresh thyme leaves
  • 4 cups mixed salad greens (like spinach and arugula)
  • 1/4 cup walnuts, chopped and toasted
  • 1/4 cup dried cranberries or raisins
  • 2 medium apples, cored and thinly sliced
  • 4 oz goat cheese, crumbled
  • For the dressing: 3 tbsp apple cider vinegar
  • 2 tbsp honey or maple syrup
  • 6 tbsp extra virgin olive oil
  • Salt and pepper to taste

Do This With That Stuff

  1. ‘Preheat the oven to 400 degrees F (200 degrees C)
  2. Use your chef’s knife and cutting board to cube the butternut squash, halve the Brussels sprouts, slice the carrots and red onion, cube the beetroot, and mince the garlic
  3. In a large mixing bowl, combine the cubed butternut squash, halved Brussels sprouts, sliced carrots and red onion, cubed beetroot, minced garlic, 4 tbsp olive oil, sea salt, black pepper, chopped rosemary and thyme leaves
  4. Toss all ingredients until they are well coated with oil and seasonings
  5. Spread out this vegetable mixture on a large baking sheet in a single layer
  6. Place the baking sheet in your preheated oven and roast for about 25-30 minutes or until vegetables are tender and lightly browned Use your oven mitts when handling hot baking sheet
  7. While vegetables are roasting in the oven, place walnuts in a roasting pan or oven-safe skillet and toast them in the oven for about 5-7 minutes until they are lightly browned Be careful not to burn them
  8. In a small mixing bowl prepare your dressing: whisk together apple cider vinegar, honey or maple syrup, extra virgin olive oil Season with salt and pepper to taste
  9. Core and thinly slice apples using your chef’s knife and cutting board
  10. In a medium mixing bowl combine mixed salad greens (like spinach and arugula), toasted walnuts, dried cranberries or raisins, sliced apples Toss gently with salad serving set (spoons or tongs)
  11. When vegetables are done roasting let them cool slightly then add them to salad mixture in medium mixing bowl Toss gently again until everything is well combined
  12. Drizzle prepared dressing over salad mixture Toss once more until everything is evenly coated with dressing
  13. Divide salad among four serving plates Crumble goat cheese over top of each serving Your Autumn Veggie Lunch Crunch is ready to serve’

Obvious and Not So Obvious Variations and Pairings

Beti’s Reflections

Picture this: A crisp autumn day in the heart of France, leaves crunching underfoot as I meander through a bustling farmer’s market. The vibrant colors of fall vegetables catch my eye, and an idea begins to form. Inspired by the French love for fresh, seasonal produce and their knack for creating simple yet flavorful dishes, I set out to create a lunch recipe that would celebrate these autumnal treasures. And voila! The Autumn Veggie Lunch Crunch Recipe was born.

This delightful French Cuisine Vegetable Lunch Recipe serves four and is perfect for those seeking Healthy Fall Salads that are both nutritious and delicious. There are no specific dietary restrictions or health conditions to consider with this recipe, making it a versatile choice for any midday feast.

Our Autumn Veggie Lunch Crunch features a medley of fall favorites: butternut squash, Brussels sprouts, carrots, beetroot, and red onion – all roasted to perfection with garlic, olive oil, sea salt, black pepper, rosemary and thyme. These ingredients not only provide a delightful crunch but also an array of autumnal flavors that make this Roasted Vegetable Salad with Goat Cheese truly stand out. The salad base is made up of mixed greens like spinach and arugula which add freshness while walnuts provide a nutty crunch. Dried cranberries or raisins add a sweet contrast while thinly sliced apples lend a crisp freshness to the mix. The crowning glory is the crumbled goat cheese which adds creaminess and tanginess that perfectly complements the roasted veggies.

To bring our Autumn Veggie Lunch Crunch Recipe to life, start by preheating your oven to 400 degrees F (200 degrees C). Cube your butternut squash and beetroot; halve your Brussels sprouts; slice your carrots and red onion; mince your garlic; then toss them all together with olive oil and seasonings. Spread this mixture out on a baking sheet and roast until tender and lightly browned. While your veggies are roasting, toast your walnuts and prepare your dressing by whisking together apple cider vinegar, honey or maple syrup, and extra virgin olive oil. Once the veggies are done, let them cool slightly before adding them to a bowl with your salad greens, toasted walnuts, dried cranberries or raisins, and sliced apples. Drizzle the dressing over the salad mixture, toss until everything is evenly coated, then divide among four plates. Finish off each serving with crumbled goat cheese for that final touch of creamy goodness.

There you have it – a Healthy Fall Vegetable Lunch Idea that’s as delightful to look at as it is to eat! This Autumn Veggie Lunch Crunch Recipe is a testament to the beauty of French Cuisine Recipes – simple yet full of flavor. So why not bring a little bit of France into your kitchen this fall? Bon appétit!

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Editors Note:

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