Roasted Vegetable Salad with Garlic Dressing and Toasted Pepitas

SunchokesforSite

A great salad recipe to pair with our roasted fall vegetable recipe! Adapted from With Food + Love.

Ingredients:
1 medium head garlic
2-3 cups roasted fall vegetables (links to another RegRoo recipe)
2 tsp olive oil
1 bunch rainbow chard or kale, stems removed and greens chopped
1 tablespoon lemon juice
3 tablespoons of extra virgin olive oil
1/3 cup raw, hulled pepitas

This recipe is assuming that you already have roasted vegetables available, if not, make them concurrently, starting them 30 minutes ahead of everything else.

The garlic dressing requires roasting a full head of garlic, so ideally you’d combine this task with when you are using the oven to roasted the vegetables or another savory dish. Cut off the woody/rooty end of the full bulb, so the bottoms of the cloves are just exposed. Make a little foil pack large enough for the garlic bulb – drizzle a tsp of oil onto the base of the pack, sprinkle with salt, and then set the bulb in the salty oil, folding the foil up around and sealing at the top. Set this in a small oven-safe dish and roast at 350-400F for about 15-20 minutes. Set aside garlic pack to cool before using it to make the dressing. If you are using already roasted vegetables, rewarm them at this point in the oven/microwave/etc.

Dry roast the pepitas in a large skillet, which you’ll use for the greens later, until fragrant and lightly browned. Set aside.

Warm a drizzle of olive oil in a large skillet and wilt your kale and/or chard until vibrantly green – about 4 minutes – with a sprinkle of salt. Arrange the greens as the base of your salad plates.

By now the roasted garlic should be workable. To make the dressing, squeeze each garlic clove from its papery skin into a small bowl. Using a fork, mash the roasted garlic thoroughly before adding the lemon juice and a bit of salt & pepper. Then whisk in the olive oil until the dressing is creamy. Pour 3/4 of the dressing over the warm roasted vegetables and toss to coat.

Place dressed roasted vegetables on top of the greens, sprinkle with roasted pepitas, a drizzle of the dressing, and salt & pepper.