ROASTED VEGETABLE SALAD
A variety of fall vegetables are roasted in the oven until crisp, then drizzled with a roasted-garlic dressing and served on a bed of baby kale.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees. Cut squash crosswise in 1/4-inch rings, and remove seeds. Place in a large bowl, and set aside. Cut potatoes in half, lengthwise, and place in bowl with squash. Trim greens from carrots, and peel. (If using large carrots, cut crosswise into 1/2-inch coins.) Add to squash.
- Trim roots from leeks, leaving end intact; cut off greens from leeks, and cut in half lengthwise. Wash well, then cut into long, thin wedges. Add to squash mixture.
- Cut brussels sprouts in half, and add to bowl. Peel celeriac, and cut into 1/4-inch wedges; add to bowl.
- Drizzle vegetables with 4 tablespoons olive oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper. Toss until well combined. Arrange in a single layer on two large rimmed baking sheets. Place beets in same bowl, drizzle with remaining 1 tablespoon olive oil, and sprinkle with remaining 1/4 teaspoon salt and a pinch of pepper. Toss again. Add to baking sheet with vegetables.
- Roast until golden brown and tender, about 45 minutes, tossing halfway through to ensure even browning. Remove from oven, and let cool slightly on baking sheets.
- Place greens on plates or platter and arrange vegetables over. Drizzle with warm dressing. Shave cheese thinly with a vegetable peeler, and garnish the salad with it. Serve immediately.
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Chy Krishna
[email protected]I love the combination of flavors in this salad. The roasted vegetables, the feta cheese, and the dressing all come together perfectly.
Roger Fee
[email protected]This salad is a great make-ahead dish. You can make it the night before and it will still be delicious the next day.
Foriwaa Sarah
[email protected]I made this salad for a picnic and it was perfect. It's easy to transport and it held up well in the heat.
Abubakar Sillah
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved it!
lasan khan
[email protected]I'm not a huge fan of vegetables, but this salad was actually really good. I'll definitely be making it again.
Ojo Timileyin
[email protected]This salad is a great way to use up leftover roasted vegetables.
Baba Khan
[email protected]I love that this salad is so easy to make. It's perfect for a weeknight meal.
Jafor Iqbal
[email protected]The dressing for this salad is amazing. It's light and tangy, and it really brings out the flavor of the vegetables.
Anil Etwaru
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
MD Nausad
[email protected]I made this salad for a potluck and it was a huge success. Everyone loved it!
Laar Aw Baar Pukhtoon
[email protected]This salad is a great way to get your daily dose of vegetables. It's also very versatile. You can add or subtract vegetables depending on what you have on hand.
Wendy Alvarez
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The vegetables were so tender and flavorful. I especially loved the roasted carrots.
Osei Yaw
[email protected]This roasted vegetable salad was a hit at my last dinner party! The vegetables were perfectly roasted and the dressing was light and flavorful. I will definitely be making this again.