Autumn Salad with Roasted Vegetables

When I visit Tel Aviv, Israel, I get up early in the morning to walk through the Carmel Market. I love to watch the merchants set out their colorful fruits and vegetables, stacking them in perfect formation next to wooden crates full of nuts and dried fruits. Spice merchants scoop mounds of pungent seeds and pods into paper bags for early morning shoppers, many who are chefs in the city. I’ve taken home several bags of nuts and spices, saving them to put into scrumptious salads, stews, and sauces. I call this salad “autumn salad” because it reminds me of the colors of fall, orange from the squash, red from pomegranate, and hues of green from lettuces. 

Za’atar and dried sumac are both middle eastern seasonings that can be easily found online or the international grocery stores. Za’atar is a dried mixture of herbs similar to oregano in flavor. Dried sumac is from a berry that has a tart and citrusy flavor. You can roast the vegetables a couple hours before assembling the salad, dressing it just before serving. This salad pairs beautifully with grilled meats or fish, but it can easily be served on its own for a light and flavorful meal.

---

Ingredients

Serves 4-6

Autumn Salad with Roasted Vegetables:

• 1 butternut squash, peeled and cut into ½” cubes

• ¼ pound red potatoes, cut into 1” chunks

• 12 asparagus spears, woody ends cut off

• ¼ cup olive oil

• 1 tablespoon kosher salt

• 1 tablespoon za’atar seasoning (or 2 teaspoons dried oregano)

• 1 pomegranate, seeded

• ½ cup feta cheese, crumbled

• ½ cup sliced almonds, toasted

• 4 cups assorted salad greens

• 1 cup baby arugula

• 1 teaspoon ground sumac (optional)

Dressing:

• ¼ cup olive oil

• 2 teaspoons white wine vinegar

• 1 tablespoon date syrup (can substitute pomegranate molasses)

• 1 garlic clove, minced

• 1 teaspoon Dijon mustard

• ½ teaspoon salt

• ½ teaspoon pepper

Process

Autumn Salad with Roasted Vegetables:

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil or parchment paper. Spread butternut squash on half the sheet and potatoes on other half. On another baking sheet lay out the asparagus. Drizzle all with olive oil and sprinkle with salt and za’atar (or dried oregano). Bake squash and potatoes for 30 minutes, until tender. Bake asparagus for 10 minutes. Let cool completely and place them all in a large bowl. Add pomegranate seeds, feta, almonds, greens, arugula, and sumac. 

Dressing:

To make dressing, combine all ingredients in a jar and shake until blended. Pour over salad and gently toss before serving.