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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 la98091_1000_squashsalad.jpg
Ingredients Ingredient Checklist 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
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 la98091_1000_squashsalad.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
la98091_1000_squashsalad.jpg
la98091_1000_squashsalad.jpg
Ingredients
Ingredients
- 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
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.
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All Reviews for Roasted-Vegetable Salad with Garlic Dressing
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All Reviews for Roasted-Vegetable Salad with Garlic Dressing
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
