One Clients’ Recipe for Success (at least, a successful dinner)

A Dish’s Dish client tried her hand in the kitchen and got great results with this recipe.

Roasted Autumn Vegetable Salad with Maple-Cider Dressing
2 tbs olive oil
2 tbs butter
1 tbs honey
1 clove garlic, minced
4 slices pumpkin, cheese pumpkin, or kabocha squash, skin on, seeds removed
4 parsnips, halved lengthwise (quartered if thick)
4 carrots, halved lengthwise (quartered if thick)
4 small sunchokes, halved
2 red onions, sliced into 1/4” rounds
2 or 3 sprigs rosemary, or thyme
12 fresh sage leaves
2 red apples, cored and cut into 1/4” thick rounds
Salt and pepper to taste
12 pecorino romano shavings

Dressing:
1 tablespoon cider vinegar
1/2tsp Dijon mustard
A bit of minced garlic
1 tsp maple syrup
1 tbs walnut oil
2 tbs olive oil
Salt and pepper to taste

1.Preheat oven to 400. Prep vegetables.

2.Combine the olive oil, butter, honey, and garlic in a baking dish and place in oven very briefly so that contents melt together. Remove baking dish from oven; add all the vegetables and rosemary or thyme and toss to coat.

3.Bake another 15 minutes, gently stir, add sage leaves, and season with salt and pepper. Return to oven and roast another 20 minutes or until vegetables are golden brown and tender.

4.Add the apple slices during the last 10 minutes of cooking. When done, remove from oven and cool to room temp. Remove the herb sprigs. Set aside.

5.Combine the first four dressing ingredients, then whisk in the oils until combined. Gently toss vegetables in the dressing – add the cheese shavings. Serve at room temp.