Lunch: Warm Roasted Winter Vegetable Salad

Recipe by Nina Simonds A hearty, perfect dish for a chilly winter evening, this salad makes a wonderful complement to Grilled Shrimp with Mango Salsa.

Ingredients

2 large sweet potatoes
1 medium acorn squash
2 medium fennel bulbs
2 medium red onions
1/3 c. extra-virgin olive oil
1/3 c. balsamic vinegar
3 tbsp. minced fresh ginger
3 tbsp. soy sauce
1 large clove garlic
2 tsp. sugar

Instructions

Preheat oven to 425 degrees. Cut each sweet potato and squash half into 4 wedges. In a large bowl, combine sweet potatoes, squash, fennel, onions, oil, vinegar, and ginger. Toss to coat.
Spray two 15 1/2" x 10 1/2" rimmed baking sheets with nonstick spray. Divide vegetables between baking sheets, spreading in a single layer. Roast until tender and browned, 40 to 50 minutes, turning halfway through cooking time.
Meanwhile, in a small bowl, stir together soy sauce, garlic, sugar, and 5 tablespoons water until sugar dissolves. Arrange vegetables on a serving platter. Spoon soy sauce mixture over vegetables. Serve warm or at room temperature.

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