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Roasted-Vegetable Salad

It's important that the vegetables fit in a single layer, not too crowded, on the baking sheet to brown properly.

  • servings: 8




  • 1 acorn, delicata, or other winter squash (about 1 1/2 pounds)
  • 12 ounces assorted fingerling potatoes
  • 1 bunch baby carrots (or 3 medium carrots)
  • 2 medium leeks
  • 1/2 pound brussels sprouts
  • 1 medium celeriac
  • 5 tablespoons extra-virgin olive oil
  • 1 1/4 teaspoons coarse salt
  • 1/4 teaspoon plus a pinch freshly ground pepper
  • 1 bunch baby beets, peeled, and cut in half
  • 5 ounces baby kale, curly endive, or other hearty greens
  • Warm Roasted Garlic Dressing
  • 4 ounces aged goat cheese or Parmesan, for serving


  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Cut brussels sprouts in half, and add to bowl. Peel celeriac, and cut into 1/4-inch wedges; add to bowl.

  4. Step 4

    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.

  5. Step 5

    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.

  6. Step 6

    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.

Martha Stewart Living, October 2000



Reviews (2)

  • papergem 12 Dec, 2007

    I have prepared this several times for family gatherings. Everyone loves it.
    Now, when we get together, it is always requested. I use ricotta cheese and add it toward the end of roasting - not too early because it will burn. It adds a lovely texture and flavour.

  • bgilinsky 18 Nov, 2007

    could be grilled