amy chaplin

celebrating the art of eating well

Autumn roast vegetable salad with mustard dressing

POSTED ON October 23, 2013

Just tossed salad

Firstly, I’m sorry for the lack of posting going on around here!  It’s been a busy last few months including a 4-week trip to Australia, shooting the cover for my book and a big round of book edits.  Please know that I’ve really missed sharing recipes with all of you and the feeling of connectedness I get through cooking and photographing the food that I love.

Having been so absorbed in the process of writing the book and testing the recipes for it, I couldn’t seem to find room in my mind (or fridge!) for any new ideas to share here. My hat goes off to my fellow bloggers who seem to be able to keep posting while writing a book, working and being moms!

Anyway it’s good to be back, especially in the midst of peak fall with the abundance of my favorite vegetables—winter squash, shelling beans, cauliflower, sweet corn and the last of the tomatoes, eggplant and peppers. Most of all, I really hope you enjoy this salad.  Roasting is such a great way to use up odd amounts of vegetables you have on hand (and warm up the kitchen!); and the mustard dressing enlivens them and plays off their sweet flavor perfectly. A very happy autumn to you all!

fall salad

ready to roast


add chickpeas and dressing


Autumn roast vegetable salad with mustard dressing

You can use any combination of vegetables here; just make sure they are roasting in a single layer, as the veggies need to be able to brown to achieve the best flavor. If you spread them over two smaller trays, be sure to rotate them half way. This salad could also be tossed with some baby greens like arugula, watercress or spinach for a lighter meal or if you need to serve more than 4 people.

Serves 4

Roasted vegetables

½ medium cauliflower, cut into medium florets

3 small red onions, quartered lengthways

4 small red peppers, cut into 1-inch strips

¼ medium red kuri squash, peeled and seeded and cut into ¾ inch by 3 inch slices

Extra virgin olive oil

Sea salt

Freshly ground black pepper



1 teaspoon black mustard seeds

2 tablespoon whole grain Dijon mustard

1 clove garlic, crushed

2 tablespoons red wine vinegar

1 tablespoon white balsamic vinegar

1 tablespoon naturally fermented mirin

3 tablespoons extra virgin olive oil

Sea salt

Freshly ground black pepper



1 ½ cups cooked and drained chickpeas

1 cup finely sliced Lacinato kale


Roast the vegetables:

Preheat oven to 400 degrees Fahrenheit.

Line a rimmed baking sheet with parchment paper and add all the vegetables. Drizzle with olive oil, sprinkle with salt and pepper and toss well to combine. Spread vegetables evenly over tray in a snug single layer. Roast for 30 minutes or until most of the vegetables have a brown bottom, turn each vegetable over and roast another 20 minutes or until browning.

Remove from oven and set aside to cool on the tray.

Make the dressing:

Warm a skillet over medium heat and add mustard seeds. Toast for a couple of minutes or until you hear the first one pop. Transfer to a bowl and add Dijon mustard, garlic, vinegars and mirin; whisk to combine. Add olive oil, a pinch of salt and pepper and whisk again. Stir in chickpeas and pour over cooled vegetables. Add kale and gently toss to combine. Serve at room temperature.

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