CatwithaK Cooks shares her divine Roasted Fall Vegetable Salad. It makes a unique and fresh addition to your holiday spread!
You can use another type of squash in place of the delicata,or use pears or apples in place of the grapes. You can use sage, or even tarragon (which would be lovely with apples), instead of rosemary or thyme. Have fun with it!
1 pound carrots, sliced in half and cut into 3 inch pieces
1 delicata squash, cut into half moons
1 fennel bulb, halved and sliced
1 lb. red grapes, off the vine
10 shallots, sliced in half
10 sprigs total of thyme and rosemary, plus more for garnish
Cloves from one head of garlic, unpeeled
¼ teaspoon ground nutmeg
¼ cup balsamic vinegar
¼ cup olive oil
Kosher salt and cracked pepper
Preheat oven to 450 degrees. Set aside two large baking sheets.
In a large bowl, combine the vegetables, fruit, and herbs. Add the olive oil, balsamic vinegar, nutmeg, salt, and pepper to taste and mix thoroughly.
Divide between the two sheet pans and spread in an even layer being sure there is room between the ingredients.
Roast for about 40 minutes, until golden and soft, tossing the vegetables and rotating the pans from top to bottom halfway through.
Remove from the oven and squeeze the roasted garlic out of the skin and discard the skin.
Taste, add salt if needed, and garnish with fresh herbs before serving.