Food & Cooking Recipes Salad Recipes Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs 3.7 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on September 28, 2016 Print Share Share Tweet Pin Email Photo: Rob Tannenbaum Sweet, savory, and seasonal, this salad from TV chef Nora Singley is sure to become a family favorite. Also try: Roasted Fall Salad with Parsnips, Brussels Sprouts, and Grapes Ingredients 1 pound carrots, cut into 3-inch-long, ½-inch-thick wedges 1 small delicata squash, halved, seeds removed, and cut into ¾-inch slices 8 figs, halved 1 pear, halved and cut into ½-inch wedges 1 head garlic, cloves separated and unpeeled ½ bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish 3 tablespoons extra-virgin olive oil, plus more for drizzling Coarse salt and freshly ground pepper ¼ cup aged balsamic vinegar Maldon sea salt Directions Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each. In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine. Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking. Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve. Print