This Month at The Market
Photo by ILFMA
Autumn Roasted Vegetable Salad
Check out what is available at the farmers’ market as the weather turns colder. “Roasting vegetables brings out the flavor. The vegetables caramelize adding a richness and depth of flavor, often a sweetness,” says Janie Maxwell, executive director of the Illinois Farmers Market Association. “You can substitute sweet potatoes or add beets. This salad is full of flavor and nutrition!” The summer farmers’ market season is closing in Chicago, but many areas are now offering winter farmers’ markets, as well.
6 carrots, cut into chunks
1 lb Brussel sprouts, cut in half or quarters if large
6 red potatoes, cut in half or quarters if large
1 purple onion, chopped or sliced (roasted or fresh)
5 oz fresh kale or spinach
2 Tbsp olive oil
Kosher salt and pepper
2 apples, cut in thin slices and set aside
Wash the vegetables and pat dry. Use a salad spinner for the greens.
Preheat oven to 400° F and assemble ingredients.
Cut vegetables into bite-size pieces: cubes for the carrots and potatoes and halves or quarters for the Brussel sprouts. Pieces should be about the same size, so they have similar cooking times.
Place cut vegetables on a large sheet pan lined with aluminum foil.
Drizzle with olive oil and then gently toss the vegetables to coat.
Season with kosher salt.
Place in oven on the top rack, and let roast for about 40 minutes, checking to be sure the vegetables don’t burn.
Remove from oven when they are fork tender and brown. Set aside to cool.
To make dressing:
4 Tbsp maple syrup
4 Tbsp olive oil
4 Tbsp cider vinegar
Kosher salt and pepper
Combine all the dressing ingredients in a jar with a lid.
Shake until well blended and set aside.
Assemble salad.
The Illinois Farmers Market Association (ILFMA) supports local food and food systems by giving Illinois farmers’ markets and producers access to resources, education and connections in order to grow healthier and economically vibrant communities. For more information, visit ilfma.org.
