Roasted Root Vegetable Salad with Ginger and Pumpkin Seeds

Serves 4

I learned this recipe from Chef Peter Berley. It’s beautiful to look at, tastes delicious, and is filled with the most nourishing bounty of the season.

Ingredients

1-1/2 pounds carrots
2 medium turnips (about 1/2 pound)
2 medium parsnips (about 1/2 pound)
2 medium red onions (about 1/2 pound)
1 tablespoon peeled and finely chopped fresh ginger
2-1/2 tablespoons extra-virgin olive oil
1 tablespoon maple syrup
1/2 teaspoon coarse sea salt
8 cloves garlic, peeled but left whole
1 tablespoon balsamic vinegar, plus extra to taste
freshly ground black pepper
3-4 cups arugula, spinach or frissee or sturdy salad green of your choice (washed and torn into bite-sized pieces)
juice of 1/2 lemon
extra-virgin olive oil
fine sea salt
2 tablespoons finely chopped fresh parsley
1/3 cup pumpkin seeds, sauteed in 1/2 teaspoons olive oil until they “pop”

Recipe

1. Position a rack on the middle shelf of the oven and preheat to 450 degrees. Line a large roasting pan with a sheet of parchment paper.

2. Peel the carrots, turnips and parsnips ( or leave unpeeled, if you like) and cut them into bite-sized pieces

3. Peel the onions but leave the roots in tact. Cut each onion in half from root to stem; then cut each half into 3 wedges. The roots will keep the wedges from falling apart.

4. In a large bowl, toss the vegetables and ginger (without the garlic) with the oil, maple syrup and salt.

5. Spread the vegetables in the roasting pan in a single layer and roast for 30 minutes, stirring halfway through for even browning.

6. Stir the garlic cloves into the vegetables and roast for another 30 minutes, or until the vegetables are tender and caramelized, stirring halfway through for even browning.

7. Season the vegetables with balsamic vinegar and black pepper to taste.

8. Dress the salad greens with lemon juice, olive oil and sea salt. While they’re still warm, toss the roasted vegetables with the greens and parsley and serve immediately, sprinkled with pumpkin seeds.