Roasted Fall Veggie Warm Salad Master Recipe

Since there’s so much room to customize in this recipe, it’s a great place to try out new vinaigrettes. My friend Joannie Jenkinson, a great cook and our town’s Animal Control Officer, stopped by in her bright green Honda Element the other day with a goodie bag for me—a Spanish olive oil from Fiddlehead Farm’s end of season sale and a Black Cherry-Balsamic Vinegar from Le Roux kitchen store. I made a delicious warm vinaigrette with these two, but you can use your imagination and your favorite pantry staples.

For the veggies:
2 pounds winter root veggies (carrots, parsnips, potatoes, rutabagas, turnips, sweet potatoes) and/or fall squash (such as butternut) weighed after peeling (no need to peel sweet potatoes or turnips), cut into 1/2-inch dice, about 7 cups
5 tablespoons extra-virgin olive oil
kosher salt

For the greens and vinaigrette:
8 cups mix of hearty lettuces (such as frisée or inner leaves of escarole, radicchio, endive, baby kale or Swiss chard, along with some romaine or other crisp lettuce), torn into bite-size pieces (5 to 6 oz.)
3 tablespoons extra-virgin olive oil
1/2 teaspoon minced fresh garlic
1 tablespoon flavorful vinegar
1 1/2 teaspoons maple syrup
1/2 teaspoon Dijon mustard
freshly ground pepper
2 tablespoons dried cranberries or cherries, coarsely chopped (optional)
2 tablespoons chopped toasted pecans, almonds or walnuts (optional)
2 to 3 tablespoons crumbled goat cheese or blue cheese (optional)

Preheat the oven to 450°F. Line two large heavy-duty rimmed sheet pans with parchment paper. In a large mixing bowl, toss the diced vegetables with the 5 tablespoons olive oil and 1 1/4 teaspoons salt to thoroughly coat. Spread the vegetables in one layer on both sheet pans. Roast for 18 minutes; rotate the sheet pans onto opposite racks and use a flat spatula to flip some of the veggies over for more even browning if you like. Roast for about 15 to 17 minutes more, or until all the veggies are tender and nicely browned in places, a total of 33 to 35 minutes.

Meanwhile, set four dinner plates on your counter. Put the greens in a large heat-proof shallow bowl and sprinkle with a big pinch of kosher salt.

When the veggies are almost finished cooking, heat the 3 tablespoons olive oil in a small nonstick skillet over medium-low heat. Add the garlic and cook until fragrant and sizzling (but not brown), about 1 to 2 minutes. Remove from heat. Add the vinegar, maple syrup, mustard, 1/4 teaspoon kosher salt, and several grinds of fresh pepper to the pan. Whisk well to combine.

Drizzle half of the dressing over the greens and toss well with tongs to combine. Arrange the greens in equal portions over each plate. Arrange equal amounts of the roasted veggies over and around the greens and garnish with dried fruit and nuts if using. Drizzle a little of the remaining dressing over the vegetables and finish the salads with a sprinkle of cheese, if using. Serve warm.

Alternatively, you can add the warm vegetables, the fruit, and the nuts to the bowl of greens. Dress, toss gently, and serve. Garnish with the cheese.


- Recipe courtesy of Susie Middleton