Roasted vegetables go from side to star in this fall salad

The roasted vegetables you’ll probably have left over from Thanksgiving may be unintended extras, but once you realize what a treasure they are, I bet you’ll roast a batch regularly just to have them at-the-ready in the refrigerator all season long, like I do. I dip them in hummus as a snack, chop and pile them onto avocado toast, and stuff them into omelets and frittatas. They are easily reheated to be served as a side with roasted chicken or any other protein, and they add seasonal splendor to everyday salads.

Here, roasted vegetables are not just an add-in, they are the focal point. The dish can be made with just about any combination of roasted vegetables, whether seasoned simply or more creatively, so you can use whatever you already have on hand. But it’s also well worth roasting a couple of trays of vegetables ahead of time for the expressed purpose of making it. Below, I’ve included a recipe for a combo I think works especially well — Brussels sprouts, carrots and delicata squash, all seasoned with salt, pepper and thyme.

To make the salad, you chop the vegetables until you have about 4 cups of jewel-toned pieces, and then toss them with a couple of handfuls of baby spinach leaves, some fresh parsley and halved grapes.

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The earthy, soft vegetables with the leafy greens and sweet, juicy fruit make for an unforgettable contrast of flavors and texture. They are then married in a creamy lemon-tahini dressing for a salad that can be served as a starter, as part of a spread of small plates or with some protein added as a meal on its own. However you enjoy it, it’s a salad that will surely make you grateful for those extra roasted vegetables.

Get the recipe: Roasted Vegetable Salad With Tahini and Grapes

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