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.