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I get so excited when Summer gives up her fight and the falling leaves and cool air begin to usher in Fall. I love seeing all the squashes and apples start to spring up in vibrat colors in my local market. So, I created this Fall inspried roasted salad to incorporate my love of Fall with butternut squash, sweet potatoes, carrots and shrimp. This salad is warming and packed with protien, it even smells like Fall as you cook this one up!

Course Main Course, Salad
Keyword roasted vegetables and shrimp salad
Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Servings 6


  • 1 Butternut Squash large
  • 2 Organic white sweet potatoes
  • 2 Organic jewel potatoes
  • 1 12 oz Rainbow baby carrots
  • 1 2 lb Wild shrimp peeled and deveined for convenience
  • 2 Boxes of arugula salad
  • 1 cup Walnuts for garnish
  • 2 Fuji apples for garnish
  • 1/2 cup Goat/Cow feta for garnish
  • 1 1/2 cup Olive oil
  • 1 Lemon
  • Salt add to your liking
  • Pepper add to your liking
  • Chipotle spice add to your liking, ommit if you prefer it less spicy
  • Cinnamon add to your liking
  • Nutmeg add to your liking
  • 2 tbsp Dijon mustard
  • 1/2 cup Apple cider vinegar


  1. Start by washing and cutting up the veggies. Peel and chop the butternut squash and sweet potatoes into one inch cubes

  2. Slice the baby carrots in half length wise

  3. Use 4 baking trays (I use (4) 16x12 baking trays that way I can fit two on the top rack and two on bottom rack in my oven) and line them with parchment paper

  4. Place each group of veggies on an individual tray, so for example, all carrots on one, all jewel sweet potatoes on another, etc...

  5. Once on individual trays drizzle olive oil over veggies and sprinkle with salt, pepper, cinnamon, nutmeg and chipotle (you can omit the chipotle if you prefer it less spicy)

  6. Pre-heat the oven to the roast setting at 375 or 400 in the baking setting

  7. Place the jewel sweet potatoes and butternut squash on the top racks and the carrots and white sweet potatoes on the bottom rack

  8. Total roasting time is 1 hour and 20 minutes. You will need to stir the veggies occasionally, about every 20 minutes. The veggies are ready when the potatoes and squash smush easily with a fork.

  9. While the veggies are cooking, place the frozen shrimp in a large bowl with cold water for approximately 1 hour. Once defrosted, pat dry with a paper towel and place on a parchment lined baking tray.

  10. Drizzle shrimp with olive oil and lemon juice. Sprinkle with salt, pepper and chipotle powder if you like it on the spicier side.

  11. Once the veggies are done, place the trays on a heat safe surface and set the oven to 350 at bake.

  12. Place the shrimp on the top rack and set timer for 20 minutes, stirring once while cooking

  13. Chop up the two apples into thin 1/2 inch slices and roughly chop up the walnuts, set a side.

  14. In a small mason jar or bottle with a lid, add the olive oil, apple cider vinegar and dijon mustard. Shake and set aside.

  15. Once the shrimp is done, it's assembly time

  16. Place about two handfuls of arugula salad in each bowl. Top each with 1/3 of a cup or less of each of the roasted veggies, depending on your liking. Add the desired amount of shrimp to each bowl and top with the sliced apples, walnuts, feta and dressing

Recipe Notes

If you can cut up the veggies the day before, it will save a lot of time on the day you cook.