Food & Cooking Recipes Lunch Recipes Roasted Vegetable Salad With Garlic Dressing 3.3 (3) It's colorful, delicious, and our favorite salad to make all through fall and winter. Servings: 8 Jump to recipe A colorful and delicious mix of flavors makes this roasted vegetable salad a dish you’ll want to make from fall to spring. Roasting intensifies the vegetables and brings out the sweetness of acorn or delicata squash, fingerling potatoes, baby beets, Brussels sprouts, carrots, leeks, and celery root. To serve, the vegetables are arranged over a bed of dark greens, such as baby kale, and drizzled with an irresistible warm garlic dressing. It’s a restaurant-quality dish that’s easy to make at home and is just as well suited to a weeknight dinner as it is to a special meal. 23 Fall Salad Recipes That Are Packed With Autumnal Flavor Credit: decorvow Directions Preheat oven and toss all vegetables except leeks with olive oil: Preheat oven to 400°F. Put squash, potatoes, carrots, Brussels sprouts, celery root, and beets into a large bowl. Drizzle with 3 tablespoons oil, and sprinkle with 1 teaspoon salt and 1/4 teaspoon pepper; toss. Arrange vegetables on rimmed baking sheets and roast: Arrange vegetables in a single layer on 2 rimmed baking sheets (do not crowd). Roast 15 minutes. Toss leeks with remaining oil and add to roasting vegetables; continue to cook: Toss leeks with remaining tablespoon oil. Add to roasting vegetables; continue to roast, tossing halfway through, until golden brown and tender, about 35 minutes more. Transfer sheets to wire racks; let cool slightly. Assemble salad: Place greens on a platter; top with vegetables. Drizzle with warm dressing. Season with salt and pepper. More Roasted Squash and Vegetables Recipes to Try: Easy Roasted Vegetables Chili-Lime Roasted Butternut Squash Salad Roasted Vegetables With Pomegranate Vinaigrette Chicory Salad With Maple-Roasted Acorn Squash Roasted-Vegetable and Brown-Rice Bowls Roasted Squash, Apple, and Cipollini Onion Salad