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.


  • 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


  1. 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.

  2. 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.

  3. Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper.

    Maria Robledo
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