• home
  • recipes
  • about
  • contact

Roasted Vegetable Salad with Garlic Dressing

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.
September 23, 2014

roasted vegetable salad
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 has 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 pumpkin seed dukkah

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.
Print Pin

Roasted Vegetable Salad with Garlic Dressing

Recipe by, Elizabeth Stark of Brooklyn Supper.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 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
  • 1/4 cup raw pepitas
  • sea salt to taste
  • black pepper to taste

Instructions

  • Preheat the oven to 350 degrees.
  • 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.
  • Turn the oven up to 425 degrees.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

More fall salad recipes you’ll love:

  • Savory Apple Salad with Celery and Peanuts
  • Lentil Crunch Salad with Pepperoncini Dressing
  • Simple Broccoli Stem Salad with Black Pepper Crumbs
  • Mixed Greens Salad with Pumpkin Seed Dukkah 
  • Green Quinoa Salad with Simple Creamy Basil Dressing

Comments | 21 comments

« Soy-Braised Tofu a guest post by two red bowls!
Super Seed Steel Cut Oats with Maple Roasted Pears + Pomegranate »

RELATED POSTS:

shaved fennel slaw on top of a veggie burger
SHAVED FENNEL SLAW WITH RED WINE VINAIGRETTE
kale potato salad with grainy mustard dressing in a bowl
KALE POTATO SALAD WITH GRAINY MUSTARD DRESSING
broccoli cauliflower salad on a plate
SHAVED BROCCOLI CAULIFLOWER SALAD WITH GOLDEN DRESSING

Comments

  1. Sommer @ASpicyPerspective says

    September 23, 2014 at 12:30 PM

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

  2. Nicole says

    September 23, 2014 at 2:58 PM

    Elizabeth’s salads are the prettiest!

  3. Sherrie says

    September 23, 2014 at 5:53 PM

    The prettiest!

  4. Nati says

    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!

  5. Sherrie says

    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!

  6. kristie {birch and wild} says

    November 12, 2014 at 11:10 PM

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

  7. Melissa says

    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.

  8. Sherrie says

    January 22, 2015 at 2:46 PM

    Nice touch, Melissa!

  9. Anne Smyth says

    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!

  10. Martyna says

    October 6, 2015 at 5:29 AM

    Temperatures are in celsius or fahrenheit?

  11. Sherrie says

    October 6, 2015 at 1:51 PM

    The temps are fahrenheit.

  12. Steve Heikkila says

    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.

  13. B. says

    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!

  14. cleo says

    April 28, 2016 at 3:27 PM

    Beautiful, fresh and simple!

  15. Jenny says

    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.

  16. India says

    August 13, 2018 at 6:58 AM

    This was delicious, the pepitas added a phenomenal crunch and the savory garlic complimented the sweetness of the carrots and beets. I also roasted sweet potatoes, squash and red onions.

  17. Bethy says

    November 12, 2018 at 9:00 PM

    Do you serve this on its own or as a side dish?

  18. Sherrie says

    November 13, 2018 at 1:33 PM

    Hi Bethy – you could do either!

  19. Kiley says

    January 10, 2019 at 12:32 PM

    This a great recipe! I made this salad last night for dinner and it came out so amazing. I was worried that I had ruined it by using a bit too much oil, but it was delicious. It serves four, but my boyfriend and I finished off all of it. It would be good on a bed of couscous too, I might try it that way in the future.

  20. Katy says

    September 27, 2019 at 3:14 PM

    Thanks for sharing the recipe. I made it as directed and it turned out so delicious!

  21. Lynn says

    March 12, 2021 at 3:12 PM

    I love this recipe, we can’t stop eating it. I use a vegetable brush, so I never peel either veggie, and I also skip step four altogether. It’s one of my hubby’s favorites!

Leave a Reply

Your email address will not be published. Required fields are marked *




YOU'VE JOINED


  • Facebook
  • Instagram
  • Pinterest
  • Twitter

PRIVACY POLICY

Copyright © 2023