This roasted vegetable salad brings the colors of fall to your plate.
Fall foods bring us autumnal color palettes and all the yummy things those entail. Roasted squash comes to mind. Apple and pumpkin pies, too. Let’s not forget orange soups, deep greens, the warm reds of pomegranate or grapefruit studding a salad, caramelized edges, and blackened bits.
This roasted vegetable salad is a variation of a popular recipe from chef Yotam Ottolenghi. I have changed the sauce to make it even more acidic and bright. Use the za’atar spice blend (a Middle Eastern mixture of dried herbs, sumac, sesame seeds, salt, and other spices) if you can find it, or try other warming spices, such as cinnamon, nutmeg, cumin, and allspice.
Feel free to use only butternut squash if you like (but use a large one). If you use a mix of squash, use the leftovers later in the week in this squash and fennel soup, squash and chickpea curry, or kale and roasted vegetable soup.
This salad is a delicious, colorful accompaniment to any fall table.
Prep time: 20 minutes
Chef’s note: If you have a whole pomegranate, get the seeds out by first cutting the fruit in half, separating the top from the bottom, then gently whacking the peel side of the fruit with a spoon or rolling pin while holding it over a bowl of water. You can then further separate the seeds from the pith in the water. Dry the seeds on a paper towel.