Roasted Fall Vegetable Salad
Serves: 6 servings
  • 1 fennel bulb, trimmed and sliced lengthwise (through the core) into ¼-inch slices
  • 2 bunches baby beets, scrubbed, trimmed and halved
  • 6 medium shallots, peeled and halved
  • 1 bunch small radishes, trimmed and halved
  • 3 large parsnips, peeled if desired and cut into 3-inch sticks
  • 3 large carrots, any color, peeled if desired and cut into 3-inch sticks
  • 4-6 Tablespoons melted unrefined olive oil, avocado oil or coconut oil
  • Sea salt and freshly ground black pepper to taste
  • Dressing:
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 Tablespoon red wine vinegar
  • ½ teaspoon sea salt
  • A few twists of freshly ground black pepper
  • 1-2 teaspoons raw honey or pure Grade A maple syrup
  • 3 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 8 cups mixed greens, butter lettuce, and/or arugula
  • ¼ cup currants or green raisins, rehydrated in warm water if necessary
  • ¼ cup toasted pine nuts, if desired
  1. Preheat the oven to 400 degrees. Line 3-4 baking sheets with unbleached parchment paper.
  2. 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.
  3. 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.
  4. While the vegetables are roasting, make the dressing: in a jar with a screw-top lid, shake all the dressing ingredients until combined.
  5. 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.
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