Fall Harvest Sheet Pan Vegetables with Maple Dijon Dressing
Published on November 02, 2026
Quick Summary
This Fall Harvest Sheet Pan recipe is an easy, flavorful way to enjoy your favorite fall vegetables! Delicata squash, baby potatoes, red onion, and chickpeas roast together with fresh rosemary and thyme until golden and tender. The vegetables are finished with hearty kale, tangy feta, crunchy pepitas, dried cranberries, and a homemade maple Dijon dressing. It’s an easy one-pan fall dinner or side dish that’s full of seasonal flavor!
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When fall rolls around, I love cooking with seasonal vegetables. Delicata squash, potatoes, hearty greens, and fresh herbs are some of my favorite ingredients to work with, and they all come together beautifully in this Fall Harvest Sheet Pan recipe.
Everything starts on one sheet pan. Delicata squash, baby Yukon gold potatoes, red onion, and chickpeas get tossed with olive oil and simple seasonings, then roasted with fresh rosemary and thyme. The oven does most of the work, and the vegetables become beautifully golden, tender, and full of flavor.
But what really makes this recipe special is the maple Dijon dressing. It’s a little sweet, a little tangy, and adds so much flavor to the roasted vegetables. I drizzle it over everything right before serving, then finish the pan with salty feta, crunchy pepitas, and dried cranberries for a little sweetness. Every bite has something different going on!
I also love that this recipe has a little bit of everything. You get hearty vegetables, protein and fiber from the chickpeas, leafy greens, and plenty of texture from the toppings. It’s satisfying enough to serve as a meatless main dish, but it also makes a beautiful fall side dish.
This sheet pan recipe is perfect for an easy weeknight dinner, a meatless Monday meal, or a fall lunch. It’s also a great addition to your Thanksgiving table or any fall dinner party. If you’re hosting, you can roast the vegetables ahead of time and add the dressing and toppings just before serving.
If you’re looking for a simple way to bring more seasonal vegetables to the table, put this one on your list. It’s colorful, flavorful, easy to prepare, and makes the most of fall produce!
Table of Contents
Ingredients You Will Need
Here are a few ingredient tips before you get started.
- Delicata squash: One of my favorite winter squashes! You don’t have to peel it, which makes prep especially easy. Just remove the seeds and slice it into half-moons.
- Baby Yukon gold potatoes: Their creamy texture and buttery flavor are delicious when roasted. Cut them in half so they cook evenly with the other vegetables.
- Red onion: Adds a little sweetness as it roasts and pairs nicely with the squash and potatoes.
- Chickpeas: A can of chickpeas adds plant-based protein and fiber, making the dish more filling. Rinse and drain them well before adding them to the pan.
- Olive oil: Helps the vegetables roast and caramelize. Don’t overcrowd the pan, or the vegetables will steam instead of roast.
- Garlic powder and paprika: Simple seasonings that add savory flavor without overpowering the vegetables.
- Fresh thyme and rosemary: These herbs are wonderful with fall vegetables. Use fresh sprigs for roasting and remove them before adding the kale.
- Lacinato kale: Also called Tuscan kale or dinosaur kale. Its hearty texture holds up well to roasting. Remove the tough stems and chop the leaves.
- Feta cheese: Adds a salty, tangy finish that balances the sweetness of the squash and dressing.
- Pepitas: These pumpkin seeds add a delicious crunch. I love the texture they bring to the finished dish.
- Dried cranberries: Optional, but I love the little pops of sweetness and color they add.
- Maple syrup: Use pure maple syrup for the best flavor in the dressing.
- Dijon mustard: Gives the dressing a tangy flavor and helps emulsify the ingredients.
- Apple cider vinegar and lemon juice: Both add brightness and balance the sweetness of the maple syrup.
- Fresh garlic: Just a little bit adds savory flavor to the dressing.
How to Make Fall Harvest Sheet Pan Vegetables
Prep the vegetables. Cut the delicata squash into half-moons, halve the potatoes, slice the red onion, and rinse and drain the chickpeas.
Season everything. Toss the squash, potatoes, onion, and chickpeas with olive oil and seasonings. Spread into an even layer on the sheet pan and add the fresh rosemary and thyme.
Roast until golden. Let the vegetables roast, tossing halfway through so they cook evenly and develop golden edges. The potatoes should be tender before moving on.
Add the kale. Remove the herb sprigs, stir in the kale, and return the pan to the oven briefly until the kale softens.
Make the dressing. While the vegetables roast, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, and garlic. Season to taste.
Finish and serve. Drizzle the maple Dijon dressing over the warm vegetables. Sprinkle with feta, pepitas, and dried cranberries, then serve!
Tips for Making This Recipe
- Use a large sheet pan. You want enough room for the vegetables to roast in a single layer. If they’re crowded, they’ll steam instead of getting those delicious golden edges. I use a half sheet pan.
- Cut the vegetables evenly. Try to keep the squash slices and potatoes relatively similar in size so everything cooks at about the same rate.
- Don’t skip the fresh herbs. Rosemary and thyme add wonderful flavor as the vegetables roast. Remove the woody sprigs before serving.
- Add the kale toward the end. Kale cooks much faster than squash and potatoes. Adding it during the final few minutes keeps it tender without becoming overly crisp or dry.
- Make the dressing while the vegetables roast. This is an easy way to save time, and it gives you one less thing to worry about when dinner is ready.
- Taste the dressing. Maple syrup adds sweetness, while Dijon, vinegar, and lemon provide tang. Adjust the seasoning to your liking.
- Save the toppings for last. Add the feta, pepitas, and cranberries after roasting so the feta stays fresh and creamy and the pepitas keep their crunch.
- Serve it warm. The dressing is especially delicious drizzled over the vegetables while they’re still warm.
How to Store
- Storing: Fall Harvest Sheet Pan vegetables in an airtight container in the refrigerator for up to 4 days. For the best texture, store the dressing and toppings separately if you know you’ll have leftovers. This keeps the pepitas crunchy and prevents the feta from getting too soft.
- Reheating: Spread the vegetables on a sheet pan and warm in a 350°F oven until heated through. You can also reheat individual portions in the microwave, although the vegetables won’t be quite as crisp.
Fall Harvest Sheet Pan Vegetables with Maple Dijon Dressing
Ingredients
For the sheet pan:
- 1 delicata squash
- 1 lb baby Yukon gold potatoes, halved
- 1/2 red onion, sliced
- 1 (15 oz) can chickpeas, rinsed and drained
- 2 tablespoons olive oil, plus more for drizzling
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 4 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 3 cups chopped Lacinato kale
- 1/2 cup feta cheese (or goat cheese)
- 1/4 cup pepitas
- 1/4 cup dried cranberries, optional
For the dressing:
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon pure maple syrup
- 2 teaspoons Dijon mustard
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon minced garlic
- Kosher salt and black pepper, to taste
Instructions
- Prep the Squash. Preheat oven to 425°F. Line a large sheet pan with parchment paper. Slice the delicata squash in half lengthwise and scoop out the seeds. Cut into 1/2-inch slices to form half-moons.
- Season. Add the squash, potatoes, red onion, and chickpeas to the prepared sheet pan. Drizzle with 2 tablespoons olive oil and season with salt, garlic powder, paprika, and black pepper. Toss until well coated, then spread into an even layer. Add the thyme and rosemary sprigs.
- Roast. Roast for 20 minutes. Remove the pan from the oven and toss the vegetables. Return to the oven and roast for 10 to 12 minutes, or until the potatoes are tender and the vegetables are golden.
- Add Kale. Remove the thyme and rosemary sprigs. Add the kale and drizzle with a little olive oil. Toss to coat. Return the pan to the oven and roast for 3 to 5 minutes, or until the kale is tender.
- Make Dressing. While the vegetables roast, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, lemon juice, and garlic. Season with salt and black pepper, to taste.
- Finish. Drizzle the maple-Dijon dressing over the roasted vegetables. Sprinkle with feta, pepitas, and dried cranberries, if using. Serve warm.
Notes
- Make sure the vegetables are spread in an even layer on the sheet pan for the best roasting results. Use two pans if necessary.
- You do not need to peel delicata squash. Just remove the seeds and slice.
- Remove the woody thyme and rosemary sprigs before adding the kale.
- Add the feta, pepitas, and dried cranberries after roasting.
- The dried cranberries are optional but add a nice touch of sweetness.
- Taste and adjust the maple Dijon dressing with additional salt, pepper, or lemon juice as needed.
- For a heartier meal, serve with quinoa, farro, or your favorite protein.
Nutrition
Have you tried this recipe?
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Variations
There are lots of ways to change up this sheet pan recipe depending on what you have in your kitchen.
- Use butternut squash: If you can’t find delicata squash, peeled and cubed butternut squash is a great substitute.
- Swap the potatoes: Sweet potatoes would be delicious and add another layer of fall flavor.
- Change the greens: Baby spinach or chopped Swiss chard can work in place of kale. Add them at the very end since they cook quickly.
- Try a different cheese: Goat cheese is delicious in place of feta and gives the dish a creamy, tangy finish.
- Add more protein: Serve with roasted chicken or add extra chickpeas if you want to make the meal heartier.
- Switch up the nuts and seeds: Toasted pecans, candied pecans, or walnuts would be delicious in place of pepitas.
- Make it dairy-free: Simply leave off the feta or use your favorite dairy-free alternative.
- Add Brussels sprouts: Halved Brussels sprouts are another great fall vegetable. Add them to the pan with the other vegetables.
Serving Suggestions
This sheet pan recipe is delicious on its own, but it also pairs well with lots of fall favorites.
- Serve as a meatless main dish with crusty bread, warm dinner rolls, or cornbread.
- Pair with roasted chicken, pork tenderloin, or grilled salmon for an easy dinner.
- Add it to your Thanksgiving or holiday menu as a colorful vegetable side dish.
- Serve over quinoa, farro, or brown rice for an even heartier meal.
