Roasted Winter Vegetables with Blood Orange and Pistachios


Salads are a staple in my world but come winter, I crave the complex favors of roasted seasonal vegetables instead of cold salads.  This salad was inspired by New Orleans chef John Sinclair featured in the WSJ recently.  I modified his ingredients to what I had on hand and substituted juicy blood oranges for his grapefruit.  Gorgeous squash, sweet potatoes, fennel, red onion and brussel sprouts are oven roasted with warming spices like chili powder, cumin and fennel seeds.  Then bright citrus notes are layered in with blood oranges.  A topping of crunchy toasted squash seeds and pistachios finish off the salad.  There is so much to fall in love with in this meal salad!  The recipe lends itself beautifully to all kinds of substitution in the ingredients, spices and citrus toppings so that you can make it over and over in various combinations and never tire of it.   There is no need for vinaigrette as the olive oil of the roasting will have coated the vegetables and the acidity and brightness of the blood oranges and their juice will be enough contrast to make the salad truly sing.   Here’s how I made mine
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