Autumn Salads

While I love the tomato, basil and mozzarella-flecked salads of summer, I look forward to the rough-and-tough meals of autumn.  The cooler weather gives you license to crank the oven and roast, my favorite method for preparing hearty fall vegetables.

Brussels sprouts, sweet potatoes, squash, cauliflower – they all benefit at 425F. To make dinner happen quicker, roast off a couple trays of veggies on the weekend: toss chopped/sliced veggies with a bit of olive oil and salt. Spread out on a baking sheet (lined with parchment, if you have it). Roast at 425F until golden brown (depending on your veggie, about 15 minutes). When you get home from work, toss room temp or gently warmed veggies with salad greens, dressing and an “extra” or two like crumbly cheese, toasted nuts or beans. If you like the contrast of sweet and salty, here’s your chance to add thinly sliced apple, pear or dried fruit.

A few of my favorite combinations this fall (all with baby chard, kale and spinach greens and my favorite vinaigrette, recipe below):

Roasted acorn squash, Parmesan, apple

 

Roasted Brussels sprouts, carrots, avocado

Roasted sweet potato and  {orange} cauliflower, pickled shallot

Cider Vinaigrette
In a jar, combine 1/2 tsp. Dijon mustard, 1 tablespoon minced shallot, 2 tablespoons apple cider vinegar, a splash of apple cider and 6 tablespoons oil (I used a combination of hazelnut oil and grapeseed oil, but a not-too-intense olive oil works, too). Shake it up. Add salt, pepper and more of everything to taste.

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