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| Roasted Vegetable Salad |
| Roasting intensifies the flavors and colors of this composed salad. A warm garlic dressing complements the smokiness of the vegetables, which are arranged over a bed of dark greens, such as kale or chard. Recipe from Martha Stewart’s Living journal, November 2006. |
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- 1 winter squash, such as delicata or acorn (about 1.5 lbs) cut crosswise into 1/4 inch thick rings and seeded
- 12 ounces assorted fingerling potatoes, halved lengthwise
- 1/2 pound brussel sprouts
- 1 medium celery root (about 12 oz.), trimmed, peeled, and cut into 1/4-inch wedges
- 1 bunch baby carrots, trimmed and peeled, or 3 medium carrots, peeled and cut lengthwise into 1/4-inch-thick pieces
- 1/4 cup extra virgin oilve oil
- Coarse salt and freshly ground pepper
- 2 medium leeks, white and pale green parts only, sliced lengthwise into 1/4-inch-pieces and rinsed well.
- 5 ounces baby kale, swiss chard chopped, curly endive, or other hearty greens
- Warm Roasted Garlic Dressing
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| Preheat oven to 400 degrees. Put squash, potatoes, carrots, brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 T. oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables in a single layer on 2 rimmed babking 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. Let cool slightly. Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper. |
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