Autumn Roasted Vegetable Salad with Tahini Vinaigrette

December 1, 2015

"This is the best roasted vegetable dish ever," my friend told me. "It's always the hit at my holiday table." She dug up the recipe from Fred's, the restaurant located in Barney's New York, and adapted it slightly by adding a bit of tahini sauce and lemon juice to her vinaigrette. I adapted it even a bit more, swapping out the fresh cranberries for a couple handfuls of cubed sweet potatoes, and using mixed baby greens in lieu of mesclun. Indeed, this dish - a heap of tender roasted vegetables atop a bed of greens - was a hit at our Thanksgiving table, and combined the need for both a green salad and a veggie side dish. It's a beautiful and festive combination of beets (use golden and red if you can), Brussels sprouts, butternut squash, and sweet potatoes that are roasted until tender and caramelized, then spooned over peppery arugula and baby greens. The vinaigrette, a blend of red wine vinegar, lemon juice, and tahini (a sesame paste), give it a tangy and slightly nutty flavor that balances beautifully with the sweetness of the root vegetables. A last addition of crumbled goat cheese and toasted walnuts would be a lovely addition.

Autumn Roasted Vegetable Salad with Tahini Vinaigrette
Adapted from Fred’s (Barney’s New York) Autumn Salad
Serves 6


Ingredients
:
12 baby beets, peeled and cut into 1-inch cubes

3 tbsp olive oil

1 lb Brussels sprouts, trimmed and quartered
 (leave whole or cut in half if they are small)
1/2 butternut squash, peeled, seeded, and cut into 1-inch cubes
2 small sweet potatoes, peeled, and cut into 1-inch cubes

1 1/2 tsp kosher salt

6 cups mixed baby greens, washed

1 bunch arugula, washed
5 tbsp extra-virgin olive oil

2 tbsp red wine vinegar
1 tablespoon tahini
The juice of half a lemon, or to taste

Freshly ground black pepper and kosher salt to taste
Optional: top with crumbled goat cheese and toasted walnuts

Directions

Step 1: Preheat oven to 375 degrees.


Step 2: Place beets and 1 tbsp of olive oil in small bowl, tossing to coat. Spread beets on one-third of a large baking sheet. Repeat previous steps with Brussels sprouts, squash and sweet potatoes, seasoning all vegetables with 1 teaspoon of salt.


Step 3: Roast the vegetables until tender (about 30 minutes). Let cool for 10 minutes.


Step 4: Mix olive oil, red wine vinegar, tahini, and lemon juice in a small bowl. Check for seasoning and adjust flavors if necessary.

Step 5: Place greens and arugula in large serving bowl and dress with half of the vinaigrette. Plate on serving dish and top with vegetables. Drizzle the remaining dressing over the vegetables and gently toss to coat. Season with freshly ground black pepper and salt. Optional: add crumbled goat cheese and toasted walnuts.

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