A roasted salad for autumn

By Chef Kady Guyton
October 5, 2009

While making my rounds last week, I was asked why restaurants don't seem to serve roasted vegetables by themselves as an entree. Fair question.

To be honest, I'm not entirely sure why restaurants don't serve roasted vegetables as a vegetarian option, but I suspect it's because most restaurant chefs want to both show off a little and give their guests something they can't easily make at home. Roasted vegetable salad probably doesn't fall into that category in their minds.

This topic hovered in the back of my mind for awhile. Right now is a great time to start thinking about various ways to prepare more wintery vegetables. The root veggies are coming into season and they look wonderful. I'm also always on the lookout for ways to warm up my house without turning on the furnace and firing up the oven with something delicious is a good way to do that.

Salads are traditionally served cold and leafy. However, like most cooking rules, this one gets broken all over the place. One of my favorite potato salads is served hot by design. Macaroni and other pasta salads have no lettuce at all. Merriam-Webster's third definition of "salad" is "an usually incongruous mixture" - which seems like the most accurate definition to me.

So what makes up a successful salad? Step one is a dressing and step two is variety. Whatever you choose to put in your salad, there should be several different kinds.

In the creation of my roasted vegetable salad, I stuck mostly with root vegetables - except for fennel, for no other reason than it is delicious when roasted. My original plan was to use only vegetables and herbs, but several recipes I looked at included fresh lettuce. I liked the idea of different textures coming together on one plate: the softness of the vegetables combined with the crispness of the lettuce. If you've ever bitten into a mealy apple or a damp cracker, then you know how important texture is to the eating experience.

If the idea of roasted beets or onions puts you off, then substitute eggplant or Brussels sprouts or any other vegetable that will hold up to prolonged high heat. Bell peppers, zucchini, cauliflower and squash all do great in the oven.

Before roasting, cut everything into more or less even chunks and toss with olive oil and salt. Spread into one even layer in a baking dish and roast for an hour or so. Be sure not to mound the vegetables, otherwise they will steam, not roast. Everything will taste fine, but it kind of defeats the purpose.

When done, cool down the vegetables, toss everything with the dressing and enjoy with a mug of crisp apple cider. Welcome Fall!

Roasted Vegetable Salad
Serves 4 to 6 as a side dish

2 large red onions, cut into 1-inch pieces
1 pound red-skinned potatoes, cut into 1 x 3/4-inch pieces
1 pound purple potatoes, cut into 1 x 3/4-inch pieces
9 tablespoons olive oil
2-3 carrots, cut into 1 1/2-inch chunks
1 fennel bulb, halved lengthwise, cut crosswise into 1 1/2-inch pieces

Dressing
2 tablespoons Dijon mustard
2 tablespoons balsamic vinegar
3/4 cup chopped fresh basil
1/4 cup fresh parsley

2 heads radicchio, cut into 1 1/2-inch pieces
2 1/2-ounce packages arugula, cut into bite-size pieces
1 1/2 cups coarsely grated Pecorino Romano cheese

Preheat oven to 400°F. Combine onions, carrots and potatoes on large baking sheet. Drizzle with 3 tablespoons oil; toss to coat. Season with salt and pepper. Place fennel on medium baking sheet. Add 1 tablespoon oil; toss to coat. Season with salt and pepper.

Roast vegetables until tender and light golden, stirring occasionally, about 35 minutes for fennel and about 1 hour for potatoes, carrots and onions. Transfer to large bowl.

Combine mustard and vinegar in small bowl. Gradually mix in remaining 4 tablespoons olive oil. Add basil and parsley. Add dressing to salad and mix to coat. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before continuing.)

Mix radicchio, arugula and cheese into salad. Season with salt and pepper.