Just as a salad of chilled marinated vegetables feels right for spring, warm roasted vegetables make a splendid salad in the fall. The goal is similar for both: take seasonal produce, cook them to coax out their flavors and soften their texture, then toss each component separately in dressing before artfully arranging on a platter. You could even apply this formula to a summer salad of grilled vegetables, including eggplant, bell peppers, tomatoes, and zucchini. The recipe calls for roasted shallots, parsnips, carrots, and beets, but other root vegetables would also be lovely, such as turnips, winter squash (butternut, acorn, or pumpkin), Brussels sprouts, or sweet potatoes and other tubers. Toasted spiced pepitas (hulled pumpkin seeds) are an entirely optional addition, yet they contribute welcome notes of heat and crunchy texture. Grated sharp Cheddar cheese would add protein and another layer of complexity.
Recipe information
Yield
Serves 4 to 6
Ingredients
For roasted vegetables
For salad
For garnish
Preparation
Step 1
Roast beets Heat oven to 450°F. Place beets on a parchment-lined piece of aluminum foil and drizzle with 1 tablespoon olive oil. Wrap in foil and bake until beets are tender when pierced with the tip of a knife, 30 to 45 minutes for baby beets and up to 1 1/4 hours for larger beets. Let stand until cool enough to handle, then rub off skins with paper towels. Cut beets in half (or into quarters or sixths if large).
Step 2
Meanwhile, roast shallots, parsnips, and carrots Toss shallots, parsnips, and carrots in a large bowl with remaining 3 tablespoons oil, then season with salt and pepper. Spread in a single layer on a parchment-lined rimmed baking sheet and sprinkle with rosemary, tossing to coat. Roast until tender and golden, turning vegetables over once, about 30 minutes. Transfer to a bowl.
Step 3
Prepare greens Wash arugula and dry thoroughly, then place in a bowl and cover with a damp kitchen towel (or damp paper towels). Refrigerate until needed (this will help crisp the leaves).
Step 4
Toss vegetables and greens with vinaigrette Toss parsnips, carrots, and shallots with 2 tablespoons vinaigrette. Toss beets separately with 1 tablespoon vinaigrette (to prevent their color from bleeding). Toss arugula with 2 tablespoons vinaigrette and season lightly with salt and a pinch of pepper.
Step 5
Compose salad and serve Line a serving platter with arugula and arrange vegetables on top. Serve pepitas on the side, if desired, or sprinkle over the top of salad. Serve salad immediately.
SPICED PEPITAS
Step 6
Heat oven to 350°F. Beat 1 large egg white until soft and foamy in a medium bowl. Combine 1/4 cup sugar, 1 teaspoon coarse salt, 1/2 teaspoon ground chile, 1/4 teaspoon ground allspice, 1/4 teaspoon ground cumin, and 1 3/4 teaspoons cayenne pepper, and whisk into egg white. Stir in 2 1/2 cups raw pepitas (hulled green pumpkin seeds) until well coated. Spread mixture in a single layer on a rimmed baking sheet, and bake until golden and fragrant and seeds are almost completely dry, 10 to 15 minutes. Place pan on a wire rack to cool. Spiced pepitas can be stored in an airtight container at room temperature up to 2 weeks. Pecans, walnuts, cashews, or almonds may be substituted for the pumpkin seeds. (Makes 2 1/2 cups)
Perfect Roasted Vegetables
Step 7
For best results, roast vegetables in a single layer on a rimmed baking sheet, tossing them once or twice during roasting and rotating the pan for even cooking.
ASPARAGUS
Step 8
Trim tough ends of stalks and toss with olive oil, salt, and pepper on a baking sheet. Roast at 450°F in a single layer until golden and tender, 20 to 25 minutes.
BEETS
Step 9
Trim stems and roots; drizzle with olive oil and wrap in parchment-lined foil. Roast at 450°F until tender when pierced with the tip of a knife, about 1 hour 15 minutes (depending on size). Let cool slightly. Rub off skins with paper towels, wearing gloves to avoid staining hands.
BROCCOLI AND CAULIFLOWER
Step 10
Peel and cut stems from a head of broccoli or cauliflower into 1-inch pieces; break head into florets. Toss with olive oil, salt, and pepper on a baking sheet. Roast at 450°F until tender and browned, about 25 minutes.
BRUSSELS SPROUTS
Step 11
Trim Brussels sprouts and halve if desired. Toss with olive oil, salt, and pepper and roast at 450°F until golden brown and tender, 20 to 25 minutes.
CARROTS AND PARSNIPS
Step 12
Peel carrots and toss on a rimmed baking sheet with olive oil, salt, and pepper. Roast at 450°F until tender and golden brown, 30 to 45 minutes (depending on size).
CORN
Step 13
Roasting ears in their husks gives them an appealing smokiness. Slit husks and peel back; remove corn silk. Fold husks around corn; tuck in a few herb sprigs (thyme, oregano, or marjoram), a sprinkle of salt, and bits of butter. Tie with kitchen twine to secure, and roast in a baking pan at 450°F until tender, about 25 minutes.
mUSHROOmS
Step 14
Toss whole mushrooms (shiitake, cremini, white button, or oyster) with olive oil, salt, pepper, and herbs (thyme, oregano, or savory). Roast at 450°F until golden brown and slightly shriveled, 20 to 25 minutes.
POTATOES
Step 15
On a baking sheet, toss small potatoes with olive oil, salt, pepper (or crushed red pepper), and herbs (rosemary or thyme). Roast at 425°F until tender and browned, about 30 minutes. You can also roast russet potatoes the same way; cut them into wedges first.
SHALLOTS
Step 16
Peel shallots and toss on a baking sheet with olive oil, salt, and pepper. Roast at 450°F until tender and caramelized, about 30 minutes.
SWEET POTATOES
Step 17
Cut into wedges and toss with olive oil, salt, and pepper on a baking sheet. Roast at 450°F until tender and golden, 20 to 25 minutes.
TURNIPS
Step 18
Peel and cut small turnips into wedges. Toss with olive oil, salt, and pepper on a baking sheet and roast at 450°F until tender and golden, 20 to 30 minutes.
WINTER SQUASH
Step 19
Cut in half and remove seeds; cut squash into wedges or rings. Toss with olive oil, salt, pepper, and herbs (sage, rosemary, or thyme). Roast at 450°F until tender and golden, turning once, 35 to 40 minutes. If desired, drizzle with honey or maple syrup 10 minutes before finished. Also acorn squash can be cut in half; fill seed cavity with some butter and honey or maple syrup. Roast, basting with juices until golden and tender, about 40 minutes.
