Harvest Greens with Roasted Fall Vegetables, Feta & Mint

By: Chef Desi

This is the side dish that saves you from having to make five different ones for Thanksgiving or any holiday table! 

Why choose between carrots, beans, or squash when you can have them all? This dish is a gorgeous “vegetable sampler platter” stacked right on a bed of crisp organic greens. Each vegetable gets its moment to shine, and when you lay them side-by-side in stripes, it looks like something straight out of a fall harvest painting. Add a sprinkle of feta, a handful of golden raisins and cranberries, and a kiss of fresh mint, and suddenly your holiday table has a new star.

What You’ll Need  (Serves 6–8)

• 3–4 heirloom carrots, cut into sticks

• 1 small delicata squash, halved, seeded & sliced into half-moons (Trader Joe’s typically keeps these in stock in the fall!) 

• 2 cups baby broccoli, trimmed

• 1 lb French green beans, trimmed

• 2 shallots, thinly sliced

• 4 cups organic greens (spinach, arugula, or baby kale)

• ¼ cup golden raisins

• ¼ cup dried cranberries

• ½ cup crumbled feta

• A few sprigs of fresh mint, torn

• Olive oil, balsamic vinegar, salt & pepper

  
  Roast the sweet ingredients

• Toss carrots and delicata squash with olive oil, maple syrup, salt, and pepper. Roast at 400°F for 20–25 minutes, until golden and caramel-sweet.

• Sauté the greens (not the salad kind)

• Blanch the green beans and baby broccoli in boiling salted water for 2–3 minutes. Drain. Sauté with shallots in a splash of olive oil until just tender and glossy.

• Build your veggie runway

• On a big platter, spread the fresh organic greens. Then, instead of mixing everything together, lay each vegetable in its own row across the carrots, green beans next to squash, beans next to broccoli—like stripes of autumn color.

• Finish with flair

• Sprinkle the golden raisins, cranberries, feta crumbles, and fresh mint over the vegetables. Drizzle lightly with balsamic right before serving.

Chef’s Tip: This dish can be served warm, room temperature, or even slightly chilled, making it the perfect “forgiving” side that fits in seamlessly with the busy rhythm of a holiday kitchen.

Enjoy!

Chef Desi

From the kitchen of Chef Desi… Private Chef vibes, Magazine-Worthy bites. Serving up fresh, California coastal cuisine from the heart of Newport Beach. Chef Desi is also the founder of Brunch House OC. 

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