Roasted-Vegetable Salad with Garlic Dressing
Roasting intensifies the flavors and colors of this composed salad, made with fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root. A warm garlic dressing complements the smokiness of these vegetables, which are arranged over a bed of dark greens, such as kale.
- Servings: 8
Photography: Maria Robledo
Source: Martha Stewart Living, November 2006
- 1 winter squash, such as acorn or delicata (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick rings and seeded
- 12 ounces assorted fingerling potatoes, halved lengthwise
- 1 bunch baby carrots, trimmed and peeled (or 3 medium carrots, peeled and cut lengthwise into 1/4-inch-thick pieces)
- 1/2 pound brussels sprouts, halved
- 1 medium celery root (about 12 ounces), trimmed, peeled, and cut into 1/4-inch wedges
- 1 bunch baby beets, trimmed, peeled, and halved
- 1/4 cup extra-virgin olive oil
- Coarse salt and freshly ground pepper
- 2 medium leeks, white and pale-green parts only, sliced lengthwise into 1/4-inch-thick pieces and rinsed well
- 5 ounces baby kale, curly endive, or other hearty greens
- Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad
Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes.
Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly.
Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.