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Roasted-Vegetable Salad with Garlic Dressing - Martha Stewart

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Martha Stewart
Martha Stewart
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Recipe Information

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Video-Specific Recipe

Roasted-Vegetable Salad with Garlic Dressing

Cultural Context

Roasted-Vegetable Salad with Garlic Dressing reflects the American trend toward fresh, seasonal ingredients and health-conscious eating. Roasting vegetables enhances their natural sweetness and adds depth, making them a delicious base for salads. This dish is versatile, allowing for various vegetable combinations and dressings, and has become popular in modern American cuisine as a nutritious option for lunch or dinner.

AmericanUSmain
45 min
medium
6 servings
Servings4
1 lb fingerling potatoes
1 lb delicata squash
1 lb baby beets
1 lb brussels sprouts
2 cups carrots
1 cup leeks
1 lb celery root
4 cups dark greens (such as kale)

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

olive oil

🥗Healthier: avocado oil

💰Cheaper: sunflower oil

Avocado oil is healthier and has a high smoke point.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is lower on the glycemic index.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach provides more nutrients while romaine is often cheaper.

1

Roast the fingerling potatoes, delicata squash, baby beets, brussels sprouts, carrots, leeks, and celery root until tender.

2

Prepare a warm garlic dressing to complement the roasted vegetables.

3

Arrange the roasted vegetables over a bed of dark greens.

Cooking Techniques

choppingtossingroastingwhisking

Equipment Needed

ovenbaking sheetmixing bowlwhiskknifecutting board

Spice Level:

🌶️🌶️🌶️

Dietary

vegetarianplant-baseddairy-freeegg-freegluten-freenut-freesoy-free

Allergens

mustard

Also Known As

Roasted Veggie SaladGarlic Dressing Salad

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