Roasted Vegetable Salad With Garlic Dressing

Name: Roasted Vegetable Salad With Garlic Dressing
Yield: 8
Cuisine: American
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); 0.5 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; 0.25 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

frommarthastewart.com www.marthastewart.com/1160795/roasted-vegetable-salad-garlic-dressing

Our roasted vegetable salad uses squash, potatoes, beets, and carrots. After roasting, they are tossed with a warm garlic dressing and served over baby kale.

PT0M

American

2.7 (6)

Ingredients

Instructions

Preheat oven to 400°F. 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.

Roasted Vegetable Salad With Garlic Dressing

Ingredients

Instructions

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