ROASTED WINTER-VEGETABLE COMPOSED SALAD

Roasted Winter-Vegetable Composed Salad image

Provided by Martha Stewart

Number Of Ingredients 13

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1/4 cup plus 1 tablespoon extra-virgin olive oil
2 garlic bulbs, halved horizontally
4 mixed red and golden beets (about 1 pound total with greens), stems trimmed to about 1 inch
5 small onions, cut into wedges
Coarse salt
1/2 head cauliflower (1 pound), cut into small clusters
1 bunch carrots, peeled and trimmed (halved lengthwise if large)
2 small winter squash, such as delicata or acorn, cut crosswise into 1/2-inch-thick rounds and seeded
2 dried figs (preferably Calimyrna)
3 tablespoons balsamic vinegar
Pinch of freshly ground pepper
5 ounces mixed hearty greens, such as baby kale and escarole
Fresh rosemary sprigs, for garnish

Steps:

Preheat oven to 425 degrees. Using 2 teaspoons oil, drizzle cut sides of garlic. Wrap each half in foil. Wrap beets in foil. Roast until garlic is soft and beets are tender, 40 to 50 minutes. Leave oven on.
Toss onions with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to a rimmed baking sheet. Toss cauliflower with 2 teaspoons oil and 1/4 teaspoon salt. Transfer to same sheet. Using 1 tablespoon oil, brush or rub carrots and squash. Transfer to a separate rimmed baking sheet.
Roast vegetables, tossing once, until golden brown and tender: 15 to 20 minutes for onions and cauliflower, 20 to 25 minutes for carrots and squash.
Puree figs, vinegar, 2 tablespoons water, a pinch each of salt and pepper, and remaining 2 tablespoons oil in a blender. Rub beets with paper towels to remove skins; cut flesh into wedges.
Arrange greens and roasted vegetables on a platter. Garnish with rosemary. Serve either warm or at room temperature with vinaigrette.

Nutrition Facts : Calories 307 g, Fat 12 g, Fiber 9 g, Protein 7 g, Sodium 204 g