Autumn Roasted Vegetable Salad

For the salad:

3 carrots, washed, peeled, and chopped

1 golden beet, washed, peeled, chopped

1 large sweet potato, washed, chopped

1 large sweet onion, peeled and cut into wedges

½ cup slivered almonds

10 chestnuts, roasted, peeled, chopped (optional)

3 scallions, washed & chopped

4 cups arugula, watercress, baby kale or spinach

3 tbsp olive oil

For the dressing:

2 tbsp extra virgin olive oil

1 tbsp honey (raw, if possible)

1 ½ tsp Dijon mustard

1 tsp orange zest (from an organic orange)

juice from 1/2 an orange

2 cloves garlic, unpeeled

3 scallions, washed & chopped

¼ tsp coarse sea salt

¼ tsp ground pepper

3 tbsp India Pale Ale beer (only if you are a craft beer drinker!)

Roasting the vegetables:

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.

Making the dressing:

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.

Toasting the almonds:

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!

Assembling the salad:

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.

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Autumn Roasted Vegetable Salad