Roasted Vegetable Salad with Chipotle Dressing

This salad is a tasty way to use up those late-summer, early-fall seasonal vegetables in your fridge. Feel free to add in or substitute your favorite roasted veggies—zucchini, yellow squash, butternut squash, cauliflower, or brussels sprouts would all be great options!

Ingredients

Serving Size: Makes 2 large salads

Roasted Vegetables

• 1 medium sweet potato peeled and cut into 1" cubes
• 1 red bell pepper, cut into 1" squares
• 1 medium red or golden beet, peeled and cut into 1" cubes
• 1 ear of corn, outer leaves and silks removed
• 2 tbs extra-virgin olive oil, divided
• 1 tsp smoked paprika
• Salt and pepper

Dressing

• ¼ cup extra-virgin olive oil
• 1 tbs balsamic vinegar
• 1 tbs lime juice
• 1 tsp adobo sauce (from a can of chipotle peppers in adobo)
• ½ tsp maple syrup
• 1 small clove garlic, pressed
• ¼ tsp salt

Salad

• ½ cup toasted pepitas or sunflower seeds
• 5-6 packed cups of baby arugula or spring mix
• 1/3 cup oil-packed sun-dried tomatoes, rinsed and drained
• 1 avocado, diced

Method

1. Preheat the oven to 425 F.

2. Combine the chopped sweet potato, bell pepper and beets in a large bowl. Drizzle with 1 tbs of the olive oil, sprinkle with the smoked paprika, season with salt and pepper, and toss until coated (you may want to toss the beets separately if using red beets—otherwise they will turn the other veggies red). Arrange these in a single layer on a rimmed baking sheet.

3. Rub the corn cob with the remaining 1 tbs olive oil and season with salt and pepper. Wrap it in aluminum foil.

4. Roast the vegetables in the oven. The corn will be done after about 15-20 minutes. Once cooled, slice roasted corn kernels off the cob with a sharp knife and set aside. Continue roasting the sweet potatoes, peppers, and beets until they are tender and caramelized, 15-20 minutes longer.

5. Combine all dressing ingredients in a jar. Close lid tightly and shake until blended.

6. To prepare the salad, combine the arugula or spring mix, roasted vegetables, toasted pepitas or sunflower seeds and sun-dried tomatoes in a large bowl. Drizzle with dressing, add the diced avocado and toss. Serve immediately.

   Adapted from Love Real Food by Kathryne Taylor