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20 Ratings
5 star values:
3
4 star values:
9
3 star values:
7
2 star values:
1
1 star values:
0
Back to Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
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Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
Credit:
Rob Tannenbaum
Ingredients
Ingredient Checklist
1 pound carrots, cut into 3-inch-long, 1/2-inch-thick wedges
1 small delicata squash, halved, seeds removed, and cut into 3/4-inch slices
8 figs, halved
1 pear, halved and cut into 1/2-inch wedges
1 head garlic, cloves separated and unpeeled
1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
3 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt and freshly ground pepper
1/4 cup aged balsamic vinegar
Maldon sea salt
Gallery
Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
Credit:
Rob Tannenbaum
Gallery
Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
Credit:
Rob Tannenbaum
Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
Credit:
Rob Tannenbaum
Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
Ingredients
Ingredients
- 1 pound carrots, cut into 3-inch-long, 1/2-inch-thick wedges
- 1 small delicata squash, halved, seeds removed, and cut into 3/4-inch slices
- 8 figs, halved
- 1 pear, halved and cut into 1/2-inch wedges
- 1 head garlic, cloves separated and unpeeled
- 1/2 bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- 1/4 cup aged balsamic vinegar
- Maldon sea salt
Directions
Preheat oven to 475 degrees. Place a rimmed baking sheet on the upper and lower third racks each.
In a large bowl, combine carrots, squash, figs, pear, garlic, and thyme. Add olive oil and season with coarse salt and pepper; toss to combine.
Remove hot baking sheets from oven and divide vegetable and fruit mixture evenly between them, spreading in an even layer. Return baking sheets to oven and roast, stirring occasionally, until golden brown and tender, about 35 minutes, rotating baking sheets from top to bottom halfway through baking.
Remove baking sheets from oven and drizzle with vinegar; shake to combine. Transfer to a serving platter; drizzle with olive oil and garnish with thyme leaves. Season with sea salt and serve.
Reviews
Add Rating & Review
20 Ratings
5 star values:
3
4 star values:
9
3 star values:
7
2 star values:
1
1 star values:
0
Reviews
Add Rating & Review
20 Ratings
5 star values:
3
4 star values:
9
3 star values:
7
2 star values:
1
1 star values:
0
Add Rating & Review
20 Ratings
5 star values:
3
4 star values:
9
3 star values:
7
2 star values:
1
1 star values:
0
20 Ratings
5 star values:
3
4 star values:
9
3 star values:
7
2 star values:
1
1 star values:
0
20 Ratings
5 star values:
3
4 star values:
9
3 star values:
7
2 star values:
1
1 star values:
0
- 5 star values:
- 3
- 4 star values:
- 9
- 3 star values:
- 7
- 2 star values:
- 1
- 1 star values:
- 0
All Reviews for Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Roasted Fall Vegetable Salad with Squash, Carrots, Pears, and Figs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
