Roast Winter Vegetable Salad (Salad of Butternut, Turnip, and Carrots, with Winter Greens)

The lettuces used here are what was used for this recipe originally, but other choices will work as well.

INGREDIENTS:

2 cups Tokyo turnips, cut into ½ inch dice

2 cups carrots, cut into ½ inch dice

2 cups butternut squash, peeled and cut into ½ inch dice

1 cup dried orange flavored cranberries

2 cups arugula, washed and dried

2 cups frisée, cut small, washed and dried

2 cups escarole, cut into bite-sized pieces, washed and dried

2 cups mizuna, stemmed, washed and dried

2 cups microgreens or sprouts

1 cup, or as needed, Red Wine Pistachio Vinaigrette or Balsamic Vinaigrette

1/2 cup almonds or pistachios, depending on the dressing

Olive oil as needed

Salt and pepper to taste

METHOD:

Heat the oven to 400°F. Place the first 3 ingredients into separate bowls, and drizzle with enough oil to lightly coat them. Place on separate pans* and roast until each vegetable is tender and golden and crisped on the edges. When done, remove from the pans and allow vegetables to cool a bit. Combine the vegetables and drizzle with just enough dressing to coat very lightly.

When ready to serve, combine all the lettuces, drizzle with enough dressing to lightly coat and toss to mix. Add in the sprouts and combine.

Add in half the roasted vegetables and toss to combine with the lettuces. Put equal amounts onto four chilled plates. Combine the dried cranberries with the vegetables and scatter over the lettuces. Scatter with the nuts, season with salt and pepper and serve.

Serves: 4

Source: Chef Andrew E Cohen