Roasted Root Vegetable Salad

I created this salad to showcase the variety of produce available at the farmers markets in November in Massachusetts.  I served it at  the Public Radio Kitchen Meet Up, Eat Up event last week. 


You can substitute any root vegetables that you find at the market but I used:

Kimball Fruit Farm Carrots (yellow, apricot, bright orange) and Onions
Grateful Farm Fennel bulbs
Busa Farms Beets (gold, red, and purple), Carrots, and Red Leaf Lettuce
Four Town Farm Macomber Turnips

The vegetables were all roasted in the oven until tender and then dressed while still warm with the fig, lemon, ginger dressing below.  I then chilled everything overnight.  To serve the salad, the vegetables were arranged over red leaf lettuce and a bit of extra dressing was drizzled over the entire salad.  This would make a lovely light supper with a selection of New England cheeses, a crunchy loaf of bread, and a nice glass of white wine.

 Fig, Lemon, & Ginger Vinegar Dressing
3 Tbs Fig Jam (homemade or store bought)
1/3 cup Balsamic Vinegar
2 Tbs Water
2 Tbs Olive Oil
1 1/2 tsp Crystalized Ginger (finely chopped)
1 tsp Fresh Lemon Juice
¼ tsp Lemon Zest

Blend all ingredients in a small bowl with a whisk or in a food processor
Chill until ready to serve


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