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Recipe

Roasted Carrot, Sweet Potato, and Squash Salad with Cheddar

Scott Phillips

Servings: 2 as a main course, 4 as a side dish

Tangy balsamic lime vinaigrette complements the sweet flavors of the potatoes and squash in this vegetable medley.

Customize your own recipe: Create Your Own Hearty Roasted Vegetable Salad

Ingredients

For the salad

  • 3/4 lb. peeled butternut squash, cut into 3/4-inch dice
  • 1/2 lb. peeled carrots, cut into 3/4-inch dice
  • 1/2 lb. sweet potatoes, cut into 3/4-inch dice
  • 2 Tbs. extra-virgin olive oil
  • Kosher salt
  • 2 lightly packed cups torn escarole (tear into bite-size pieces)
  • 2 lightly packed cups torn spinach (tear into bite-size pieces)
  • 1/3 to 2/3 cup grated aged Cheddar
  • 1/4 cup toasted pepitas

For the vinaigrette

  • 1/4 cup grapeseed oil
  • 1/3 cup thinly sliced shallots
  • Kosher salt
  • 1/2 to 1-1/2 tsp. chopped fresh ginger
  • 2 Tbs. white balsamic vinegar
  • 1 Tbs. pure maple syrup
  • 1 Tbs. fresh lime juice; more to taste
  • 1/2 to 1 tsp. finely grated lime zest
  • 1 to 2 tsp. finely chopped fresh flat-leaf parsley
  • 1 tsp. Dijon mustard
  • Freshly ground black pepper

Nutritional Information

      Calories (kcal) : 410
      Fat Calories (kcal): 250
      Fat (g): 28
      Saturated Fat (g): 5
      Polyunsaturated Fat (g): 12
      Monounsaturated Fat (g): 9
      Cholesterol (mg): 10
      Sodium (mg): 650
      Carbohydrates (g): 37
      Fiber (g): 7
      Protein (g): 8

Preparation

Roast the vegetables

  • Position a rack in the center of the oven and heat the oven to 450°F.
  • In a large bowl, combine the squash, carrots, and sweet potatoes with the oil and 1 tsp. salt. Toss well and transfer to a large rimmed heavy-duty baking sheet. Spread into a single layer. Roast, flipping with a spatula halfway through and rotating the baking sheet, until browned and tender, 20 to 25 minutes. Let cool for a few minutes on the sheet. Transfer to a large bowl.

Make the vinaigrette

  • Heat the oil in a 8-inch skillet over medium heat. Add the shallots and a pinch of salt and cook, stirring occasionally, until softened and lightly browned, 2 to 4 minutes. Add the ginger and cook, stirring, until fragrant and softened, about 15 seconds. Remove from the heat. Let the oil cool for 3 to 5 minutes.
  • Meanwhile, in a small heatproof bowl, whisk the vinegar, maple syrup, lime juice, zest, parsley, mustard, 1/4 tsp. salt, and several grinds of fresh pepper. Whisk the warm oil into the vinegar mixture until emulsified.
  • Season to taste, adding more lime juice, salt, or pepper as needed.

Assemble the salad

  • In a large bowl, combine the escarole and spinach. Lightly season the greens with salt and then drizzle with 2 Tbs. of the warm vinaigrette. Toss, taste, and add a little more dressing, if necessary. Arrange the greens on a platter or plates.
  • Season the roasted vegetables with a pinch more salt, and dress them lightly with 1 to 2 Tbs. of the remaining vinaigrette. Scatter over the greens, then top with the Cheddar and pepitas. Serve right away, passing the remaining dressing at the table.

Reviews

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Reviews

  • user-1083271 | 03/15/2015

    A great salad that can be adapted to what is in season. Everyone I have served it to wants the recipe!

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