¼ cup currants or green raisins, rehydrated in warm water if necessary
¼ cup toasted pine nuts, if desired
Instructions
Preheat the oven to 400 degrees. Line 3-4 baking sheets with unbleached parchment paper.
Grease the parchment paper with oil. Arrange the vegetables (preferably likes with likes) on the parchment paper in one layer. Drizzle with a little more oil. Season with salt and pepper.
Roast in the oven until tender and slightly caramelized, about 20-30 minutes. If you need to crowd the vegetables in one oven, consider roasting at 375 degrees on the convection setting.
While the vegetables are roasting, make the dressing: in a jar with a screw-top lid, shake all the dressing ingredients until combined.
Allow the vegetables to cool slightly or completely before assembling the salad. Place the lettuce in a large bowl or on a large platter. Toss with a small amount of dressing (just enough to coat the leaves lightly.) Arrange the vegetables on top and drizzle with a little more dressing. Sprinkle with currants and pine nuts.
Notes
Vegetables can be washed and cut 1 day prior to roasting. Vegetables can be roasted 1 day ahead and brought to room temperature before assembling salad. Greens can be washed 2-3 days in advance. Dressing can be made 2-3 days in advance and refrigerated. If it solidifies, remove from the fridge at least 30 m minutes prior to assembling salad. Nuts can be purchased toasted or can be toasted a week in advance.
Recipe by Pamela Salzman at https://pamelasalzman.com/roasted-vegetable-salad-recipe/