Food & Cooking Recipes Lunch Recipes Roasted-Vegetable Salad with Garlic Dressing Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 3, 2020 Print Rate It Share Share Tweet Pin Email Servings: 8 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. Ingredients 1 winter squash, such as acorn or delicata (about 1 ½ pounds), cut crosswise into ¼-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 ¼-inch-thick pieces) ½ pound brussels sprouts, halved 1 medium celery root (about 12 ounces), trimmed, peeled, and cut into ¼-inch wedges 1 bunch baby beets, trimmed, peeled, and halved ¼ cup extra-virgin olive oil Coarse salt and freshly ground pepper 2 medium leeks, white and pale-green parts only, sliced lengthwise into ¼-inch-thick pieces and rinsed well 5 ounces baby kale, curly endive, or other hearty greens Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad Directions 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. Maria Robledo Rate it Print