Roasted Fall Vegetable Salad with Miso-Apple Vinaigrette
Fall is the perfect time to celebrate roasted vegetables, and this Fall Salad with Miso-Apple Vinaigrette captures all the season’s cozy, earthy flavors. Tender celery root, kohlrabi, and fennel mingle with sweet, caramelized apples, toasted walnuts, and golden raisins, creating a salad that is hearty, colorful, and full of texture. The miso-apple vinaigrette adds a savory-sweet punch with subtle umami notes that elevate every bite. Served at room temperature, this salad feels effortless yet refined, making it ideal for a casual lunch, a festive dinner, or as a standout side on a holiday table. Pair it with a crisp Chardonnay and you have a dish that is both comforting and elegant, celebrating the best of fall produce.
The Secret Harmony of Roasted Vegetables and Fruit
Roasting transforms fall vegetables and fruit into something truly magical. Celery root, kohlrabi, and fennel develop a rich, caramelized sweetness while maintaining just enough bite to keep the salad lively. Toss in cubes of crisp, tart apples, and the combination creates a delicate balance of savory and sweet with every forkful.
The slow roasting process encourages the flavors to mingle, creating layers of complexity that feel cozy yet sophisticated. The earthiness of the root vegetables grounds the dish, the fennel adds a subtle anise note, and the apples provide bursts of brightness that keep it fresh and playful. Together, these ingredients form a flavorful foundation that’s hearty enough for a fall meal but light enough to let the miso-apple vinaigrette shine. This harmony of textures and tastes makes the salad feel thoughtfully composed, seasonal, and utterly satisfying.
Roasted Fall Vegetable Salad with Miso-Apple Vinaigrette
Ingredients
- 1 cup walnut halves
- Extra-virgin olive oil
- Kosher salt
- 3 cups peeled, diced celery root, cut into medium dice
- 3 cups diced kohlrabi, cut into medium dice
- 3 cups diced fennel bulb, cut into medium dice, fronds reserved
- 3 cups cored and diced Fuji or other red apple, cut into medium dice
For the miso-apple vinaigrette:
- 3 tablespoons white miso
- 6 tablespoons mayonnaise
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon tahini
- 1⁄2 cup apple juice
- 1⁄3 cup white verjus
- 1⁄3 cup golden raisins
- 1 cup loosely packed celery leaves (light tender leaves from center of head)
- 1⁄2 cup loosely packed fennel fronds
Instructions
To toast the walnuts:
Preheat the oven to 325°F convection (350°F conventional). Put the walnuts in the center of a small sheet pan, drizzle with 1 tablespoon olive oil, sprinkle with 1/2 teaspoon salt, and toss to coat evenly, then spread the walnuts in a single layer. Toast for 6 to 8 minutes, until golden. Pour onto a cutting board to cool, then chop.
To roast the vegetables:
Position two racks in the upper part of the oven and raise the oven temperature to 400°F convection (425°F conventional). Place two half sheet pans on the racks to preheat.
In a large bowl, combine the celery root, kohlrabi, and fennel with 3 tablespoons olive oil and 1 teaspoon salt and toss to coat evenly. Divide the mixture between the hot pans, spreading it evenly, and roast for 15 minutes.
In a medium bowl, combine the apple with 1 teaspoon oil and 1/4 teaspoon salt and toss to coat evenly. Remove the pans from the oven and raise the oven temperature to 425°F convection (450°F conventional). Add the apple to the pans, stir to combine with the vegetables, and return the pans to the oven. Roast for 8 minutes longer, until the vegetables and apple are tender and the edges are beginning to caramelize. Remove from the oven and let cool.
To make the vinaigrette:
In a small bowl, whisk together the miso, mayonnaise, lemon juice, tahini, and apple juice, mixing well. You will not need all of the vinaigrette. The leftover vinaigrette will keep in an airtight container in the refrigerator for up to 3 days.
To finish and serve:
In a small pot, bring the verjus just to a boil over high heat. Remove from the heat, add the raisins, and let sit for 5 minutes. Drain the raisins.
Toss the vegetable mixture with 3/4 cup of the vinaigrette, the walnuts, and the raisins. Garnish with the celery leaves and fennel fronds. Serve at room temperature.
How to Pair Wine with a Fall Salad
The combination of roasted vegetables, sweet apples, and savory miso-apple vinaigrette pairs well with wines that are bright, balanced, and fruit-forward. A crisp Sauvignon Blanc highlights the sweetness of the apples and raisins while complementing the earthy flavors of celery root, kohlrabi, and fennel. Chardonnays also work beautifully, adding a touch of richness that matches the roasted vegetables without overpowering them.
For those who enjoy exploring reds, a light Pinot Noir can be surprisingly complementary, offering soft fruit notes and gentle acidity that harmonize with the sweet and savory components of the salad. Choosing a wine thoughtfully allows both the dish and the wine to feel natural and balanced with each bite.
Matanzas Creek’s portfolio is ideal for dishes like this (and more), offering crisp Sauvignon Blancs, layered Chardonnays, and elegant Pinot Noirs that pair easily with a variety of seasonal flavors. Exploring their wines lets you match your meal confidently while enjoying a range of varietals suited to the season.
