Let’s play a game. What do you want to be doing when you have friends over for dinner?
A) Stressing out and slaving away in the kitchen.
B) Drinking wine and gossiping while your oven does the work.
Hopefully, you have answered B to that question, so I’d like to offer you my roasted vegetable salad as a suggestion for a girl’s night in. It’s perfect for the fall season—delicious, filling, healthy, and most importantly, low-maintenance.
This salad is hearty and gorgeous looking. I know it might seem weird to cook celery, but I promise it’s good. The key thing is for the vegetables to be fork-sized (1” or so), and more importantly, they need to be as uniform in size as possible so that they cook evenly.
- 2 bunches Tuscan kale
- 6 carrots, washed, cut in half lengthwise, and then into 1-inch pieces
- 2 lbs of sunchokes, washed, peeled, and cut into 1-inch pieces
- 6 stalks of celery, cut into 1-inch pieces
- 1 butternut squash, peeled and cut into 1-inch pieces
- olive oil
- Preheat oven to 375°F
- Heat a pan on med-high heat and add a 2-3 tablespoons of olive oil.
- Cook each vegetable separately (each will cook differently) in a single layer, so as not to crowd the pan, until the vegetables start to caramelize. (And, yes, you are cooking the celery too!)
- At this point, add salt, put the vegetables onto a baking sheet together and place in the oven.
- Cook in the oven, checking after 10 minutes, to see if they are tender.
- Let cool and add more olive oil if they seem dry.
- ⅓ cup sherry vinegar
- ½ cup extra virgin olive oil
- ½ cup vegetable oil
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- Whisk the vinegar with the salt and mustard, then add the oils. This helps to dissolve the salt into the vinegar.
- Toss into the salad.
- Taste the vinaigrette with the kale and make any adjustments.