Roasted Fall Vegetable Salad
Servings: 6 servings
Ingredients
- 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
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.
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.