Roasted Harvest Vegetable Salad

I've always been a big fan of grain or starch based salad bowls with fun veggies, nuts, or fruits added in. They tend to make a nice, complete lunch and the leftovers are always just as good, if not better. After receiving another delightful stalk of Brussels sprouts in my CSA basket, I decided to make a hearty, warm vegetable salad with seasonal ingredients. This, after all, the tagline of this blog!

I started with sweet potatoes as my base, they've always been a favorite of mine, but Violet goes bananas over them, so they're much more prevalent in our diet these days. I had some cranberries in the fridge, and figured a nice sweet and acidic flavor would pair well. Lastly, I needed a nut, and chestnuts were on clearance from the holidays, and fit in perfectly! I used a maple-tahini dressing that I whisked up last minute from kitchen staples, and this bowl was complete!

Roasted Harvest Vegetable Salad

Veggie by Season original

2 tbsp. olive oil, divided

kosher salt and black pepper

2 large sweet potatoes, scrubbed well

1 lb. brussels sprouts

1/2 lb. fresh cranberries

2 garlic cloves, minced

4 oz. chestnuts

1/2 c. chopped green onions

dressing:

1/4 c. tahini

2 tbsp. maple syrup

Juice of 1 lemon

salt and pepper

Olive oil, if necessary

Preheat oven to 450*

Slice sweet potato into 1/2" disks, then dice into smaller cubes, place on a baking sheet, drizzle with 1 tbsp. olive oil, salt and pepper, toss well. 

Cover loosely with aluminum foil and place in the oven while you prepare Brussels sprouts.

Trim the Brussels sprouts, leave smaller ones whole, halve or quarter larger, add to a baking sheet with the cranberries and minced garlic, toss in 1 tbsp. olive oil, salt and pepper, add to the oven.

After 15-20 minutes, remove the foil from potatoes, toss and place back in the oven, uncovered. 

After another 10 minutes, check vegetables, they should be just crisping on the edges, toss and continue to roast if necessary.

In a small dish, whisk dressing ingredients.

In a serving dish, layer in potatoes, Brussels sprouts, chestnuts and green onions, gently toss but be careful to not break potatoes. 

Drizzle with half of the dressing, serve the rest on the side.

Serve warm, or at room temperature, store leftovers in the refrigerator for 2-3 days.