Autumn Roasted Vegetable Salad
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Check out what isbravailable at the farmers’ market as the weather turns colder. “Roastingbrvegetables brings out the flavor. The vegetables caramelize adding a richnessbrand depth of flavor, often a sweetness,” says Janie Maxwell, executive directorbrof the Illinois Farmers Market Association. “You can substitute sweet potatoesbror add beets. This salad is full of flavor and nutrition!” The summer farmers’brmarket season is closing in Chicago, but many areas are now offering winterbrfarmers’ markets, as well.
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6 carrots, cut into chunks
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1 lb Brussel sprouts, cut in half orbrquarters if large
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6 red potatoes, cut in half or quarters ifbrlarge
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1 purple onion, chopped or sliced (roastedbror fresh)
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5 oz fresh kale or spinach
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2 Tbsp olive oil
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Kosher salt and pepper
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2 apples, cut in thin slices and set aside
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Washbrthe vegetables and pat dry. Use a salad spinner for the greens.
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Preheatbroven to 400° F and assemble ingredients.
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Cutbrvegetables into bite-size pieces: cubes for the carrots and potatoes and halvesbror quarters for the Brussel sprouts. Pieces should be about the same size, sobrthey have similar cooking times.
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Placebrcut vegetables on a large sheet pan lined with aluminum foil.
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Drizzlebrwith olive oil and then gently toss the vegetables to coat.
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Seasonbrwith kosher salt.
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Placebrin oven on the top rack, and let roast for about 40 minutes, checking to bebrsure the vegetables don’t burn.
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Remove from oven when theybrare fork tender and brown. Set aside to cool.
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To make dressing:
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4 Tbsp maple syrup
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4 Tbsp olive oil
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4 Tbsp cider vinegar
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Kosher salt and pepper
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Combinebrall the dressing ingredients in a jar with a lid.
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Shakebruntil well blended and set aside.
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Assemble salad.
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The Illinois Farmers Market Associationbr(ILFMA) supports local food and food systems by giving Illinois farmers’brmarkets and producers access to resources, education and connections in orderbrto grow healthier and economically vibrant communities. For more information,brvisit ilfma.org.
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