AuthorHeather BlakeCategoryDairy free, Gluten-free, Salad, Vegan, Vegetarian, VeggiesDifficultyBeginnerA warm, comforting autumn salad, bursting with a variety of enticing flavors to entice your palate!
Preheat oven to 400 degrees F.
In a large bowl, combine chopped veggies, onion, and unpeeled garlic. Drizzle with olive oil, season with salt and pepper, and toss well to combine. Arrange vegetables on a large baking sheet in a single layer.
Roast until fork-tender, about 25-40 minutes (depending on size of veggies). Stir once in the middle.
Remove from oven and keep warm.
Combine all dressing ingredients in a blender. Remove roasted garlic from roasted vegetables, peel, and add to blender.
Blend until everything is smooth and emulsified, about 20 seconds.
Add almonds to pan on medium-low heat. Toast for 10-15 minutes, stirring frequently to prevent burning. When almonds are fragrant and golden brown, they are ready!
Place lettuce in a large bowl. Add 2 tbsp. of dressing. Using your hands, lightly toss and massage so the lettuce becomes slightly limp. Divide lettuce evenly among plates.
Top lettuce with warm roasted vegetables, toasted almonds, roasted chestnuts, scallions, and a drizzle of dressing on each plate.
Garnish with freshly ground pepper and serve!
*This recipe was adapted from Whole Food's "Roasted Vegetable Salad with Citrus-Ale Vinaigrette"
**Ingredient note: I found a bag of pre-roasted, peeled, and ready-to-use chestnuts at Whole Foods for $2.99.
Ingredients
Directions
Preheat oven to 400 degrees F.
In a large bowl, combine chopped veggies, onion, and unpeeled garlic. Drizzle with olive oil, season with salt and pepper, and toss well to combine. Arrange vegetables on a large baking sheet in a single layer.
Roast until fork-tender, about 25-40 minutes (depending on size of veggies). Stir once in the middle.
Remove from oven and keep warm.
Combine all dressing ingredients in a blender. Remove roasted garlic from roasted vegetables, peel, and add to blender.
Blend until everything is smooth and emulsified, about 20 seconds.
Add almonds to pan on medium-low heat. Toast for 10-15 minutes, stirring frequently to prevent burning. When almonds are fragrant and golden brown, they are ready!
Place lettuce in a large bowl. Add 2 tbsp. of dressing. Using your hands, lightly toss and massage so the lettuce becomes slightly limp. Divide lettuce evenly among plates.
Top lettuce with warm roasted vegetables, toasted almonds, roasted chestnuts, scallions, and a drizzle of dressing on each plate.
Garnish with freshly ground pepper and serve!
*This recipe was adapted from Whole Food's "Roasted Vegetable Salad with Citrus-Ale Vinaigrette"
**Ingredient note: I found a bag of pre-roasted, peeled, and ready-to-use chestnuts at Whole Foods for $2.99.
