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. This salad is a delicious, colorful accompaniment to any fall table.
Prep Time: 20 minutes
Chef's note: If you can only find butternut squash, go for it! 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.
(includes 1/2 teaspoon added salt)