September 23, 2014 15

Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas a guest post by brooklyn supper!

A hearty, vegan, gluten-free roasted vegetable salad with garlic dressing.

Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas | A simple and hearty roasted vegetable salad tossed in a garlic dressing and topped with toasted pepitas. A roasted vegetable salad for fall or all seasons.
Today, I’m honored to introduce Elizabeth of Brooklyn Supper.

She totally gets everything I love about eating and celebrating food. And she has the most fantastic style doing so. This summer I fell deeply in love with her vibrant salads and creative cocktails. This grilled watermelon peach salad completely stole my heart. And this tomato water cocktail is just perfect on every level. I can’t think of a better way to welcome in fall than with a beautiful roasted vegetable salad from Elizabeth.

So, here she is.

Well, hello! It’s rather exciting to be here. I’m a big fan of the beautiful space Sherrie’s created, though I feel a little like I’m hosting a party in someone else’s home. Introductions are in order, I think. But not the regular kind. Let’s talk about food. My greatest food love is eating in the moment. In the summer months, that’s meant lots of fast salads paired with simple proteins. Now that fall is in the air, I’m craving more layered flavors – something smoky and sweet, crisp and tender.

This roasted vegetable salad is just what I’ve been waiting for. Few things bring me as much solace as a hot oven full of vegetables. The carrots came straight from my garden, and may be my biggest gardening triumph yet. The beets and garlic and chard all arrived in my CSA share last week.

The smoky roasted garlic dressing suffuses everything with flavor, while the carrots and beets are sweet and faintly salty. Underneath it all is a mess of just-wilted chard, roasted in the hot oven for a quick stint to add smokiness and soften things up. Appropriately autumnal, toasted pepitas round things out.

This recipe has a few steps, but they’re easy ones, so bear with it. With earthy vegetables, I like to layer the salt as I go along, so you’ll notice several pinches of salt here and there. Use tiny pinches as you cook, since you can always add more right at the end.

Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas | A simple and hearty roasted vegetable salad tossed in a garlic dressing and topped with toasted pepitas. A roasted vegetable salad for fall or all seasons.

Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas
 
prep time
make time
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Recipe by, Elizabeth Stark of Brooklyn Supper. If you're a fan of leftovers the beet and carrot part of the salad will hold up beautifully after a day or two, but the greens are best consumed right away.
By:
Makes: 4 servings
Ingredients
  • 1 head garlic
  • 5 tablespoons olive oil, divided
  • 1 bunch carrots, scrubbed and peeled
  • 1 bunch beets, scrubbed and trimmed
  • 1 bunch rainbow chard
  • 1 tablespoon lemon juice
  • ¼ cup raw pepitas
  • sea salt, to taste
  • black pepper, to taste
Instructions
  1. Preheat the oven to 350 degrees.
  2. Cut the top quarter off the head of garlic and drizzle with ½ tablespoon olive oil. Wrap it in foil and set it in a small oven-proof dish. Bake it for 20 minutes. Remove it from the oven and keep it wrapped to cool. It will continue to cook as it cools.
  3. Turn the oven up to 425 degrees.
  4. While the garlic roasts bring a pot of water to a boil. Blanch the carrots in the boiling water for 2 minutes. Then add the beets and boil for 8 to 10 minutes. Remove them with a slotted spoon and run under cold water. At this point, the skins should easily peel off the beets by using your finger. Use a peeler if needed for tougher skins.
  5. Halve the carrots and quarter the beets. Arrange them on a baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt. Roast for 20 minutes, flipping vegetables halfway through.
  6. Arrange the chard on another baking sheet. Drizzle with ½ tablespoon oil and pinch of salt, and rub it all over the leaves. Roast for 5 minutes, or just until the leaves have softened and become slightly browned.
  7. Next make the dressing. Squeeze the roasted garlic out of its papery skin and into a small mixing bowl. Mix in lemon juice and add a pinch of salt. Next, whisk in the remaining 3 tablespoons olive oil and combine until smooth.
  8. Lastly, toast the pepitas in a small skillet over medium heat. Cook, while flipping almost constantly for 2 minutes or until they start to pop. Sprinkle with salt.
  9. To serve, toss the carrots and beets with the garlic dressing. On a large platter, layer roasted chard on the bottom, then the carrots and beets, a drizzle more of garlic dressing then sprinkle on the pepitas, black pepper and more salt if desired.

15 Responses to "Roasted Vegetable Salad with Garlic Dressing + Toasted Pepitas a guest post by brooklyn supper!"

  1. Reply

    Sommer @ASpicyPerspective

    September 23, 2014 at 12:30 PM

    A gorgeous fall salad! I cannot wait to make this.

  2. Reply

    Nicole

    September 23, 2014 at 2:58 PM

    Elizabeth’s salads are the prettiest!

    • Reply

      Sherrie

      September 23, 2014 at 5:53 PM

      The prettiest!

  3. Reply

    Nati

    October 14, 2014 at 10:06 AM

    If I want to make this a few days in advance, can I prepare it completely and just freeze it? Or should I not put the dressing on until the day of? Or does it not freeze well at all? Thanks!

    • Reply

      Sherrie

      October 16, 2014 at 11:48 AM

      Hey Nati – I wouldn’t recommend freezing this salad ahead of time. You could make the dressing and roast the vegetables ahead of time. Then roast the greens prior to serving. I hope this helps!

  4. Reply

    kristie {birch and wild}

    November 12, 2014 at 11:10 PM

    What a gorgeous fall salad! I love everything about it.

  5. Reply

    Melissa

    January 22, 2015 at 12:20 PM

    So tasty! I added quinoa cooked in the water I used to blanch the veggies and made it a complete meal.

    • Reply

      Sherrie

      January 22, 2015 at 2:46 PM

      Nice touch, Melissa!

  6. Reply

    Anne Smyth

    May 13, 2015 at 2:23 AM

    This is my type of salad. It looks amazing and I can’t wait to make it. All of the autumn vegetables are just waiting to be cooked this way. Thanks!

  7. Reply

    Martyna

    October 6, 2015 at 5:29 AM

    Temperatures are in celsius or fahrenheit?

    • Reply

      Sherrie

      October 6, 2015 at 1:51 PM

      The temps are fahrenheit.

  8. Reply

    Steve Heikkila

    November 8, 2015 at 7:08 PM

    I ran across this recipe on Pinterest. It’s absolutely beautiful. I’ve been roasting up a storm this fall, and this may well be next on my list.

  9. Reply

    B.

    April 12, 2016 at 8:14 PM

    I made this tonight. I didn’t have any beets so I roasted some red potatoes instead and it was delicious. It was really so perfect and I would love to make it for a dinner party!

  10. Reply

    cleo

    April 28, 2016 at 3:27 PM

    Beautiful, fresh and simple!

  11. Reply

    Jenny

    September 23, 2017 at 6:56 PM

    I made this and it was so great both warm and cold! I added the quinoa like Melissa, but also added some shredded roasted chicken for added protein. The garlic dressing was also so simple and flavorful.

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