Introducing Start Local, a new recipe series from The Land Connection in partnership with the Illinois Farm Bureau! Each recipe is designed with everyday cooks in mind, using ingredients from your local farmers markets, and filling in the rest with ingredients from the grocery store. So grab your shopping bag, meet your local farmers, and discover what’s in season across Illinois with Start Local!
Roasted Fall Vegetable Salad
Equipment
- Cutting Board
- Sharp knife
- Vegetable Peeler
- Rimmed baking sheet
- parchment paper optional
- Measuring cups and spoons
- Small bowl
- Oven
- Tongs
- Serving platter or bowl
Ingredients
Farmers Market Ingredients
- 4 cups kale, stems removed and chopped
- 6 carrots, cleaned and cut into 1-inch chunks
- 1 lb Brussels sprouts, halved
- ½ red onion, sliced into strips
- 1 apple, cored and sliced into wedges
Grocery Store Ingredients
- 1 Tbsp olive oil, for roasting
- 4 Tbsp olive oil
- 4 Tbsp maple syrup
- 4 Tbsp cider vinegar
- 4 oz Asiago cheese, shredded
- ¼ cup roasted pumpkin seeds
- Salt and pepper, to taste
Instructions
- Gently wash produce under cool running water, pat dry, and prepare as directed.
- Preheat the oven to 400°F.
- Line a baking sheet with parchment paper.
- Add the prepared carrots and Brussels sprouts, without overlapping.
- Drizzle with the 1 Tbsp oil and use clean hands to distribute it evenly over the vegetables.
- Roast 25-35 minutes, until lightly browned. Remove from the oven and let cool.
- Whisk together the remaining oil, maple syrup, and cider vinegar to make the dressing; season with salt and pepper and set aside.
- Arrange the kale on a large platter. Evenly distribute the roasted vegetables over the top.
- Add the dressing and toss.
- Top with the apple and red onion slices, cheese, and pumpkin seeds.
Notes
For even roasting, cut vegetables into similar-size pieces.
Substitutions
- Kale: Spinach or other lettuce greens.
- Carrots and Brussels sprouts: Vegetables available, or leftover roasted vegetables.
- Asiago: Goat cheese or other cheese available.
The Start Local recipe series is generously supported by Illinois Farm Bureau.
