Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes Recipe

Name: Fall Harvest Salad With Roasted Brassicas, Fingerlings, and Radishes Recipe
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 10
Ingredients: 5 pounds mixed brassicas, such as broccoli, cauliflower, and romanesco broccoli, cut into florets (see note); 1 3/4 cups extra-virgin olive oil, divided; Kosher salt; 3/4 pound radishes (about 15 large radishes), 1/2 pound quartered and 1/4 pound thinly sliced on a mandoline (see note); 1 1/2 pounds sunchokes, 1 pound cut into 3/4-inch chunks and 1/2 pound peeled and sliced thinly on a mandonline (see note); 1 1/2 pounds mixed fingerling potatoes (see note); 2 sprigs rosemary; 5 medium cloves garlic; 1/3 cup apple cider vinegar; 1 small shallot, roughly chopped; 1 tablespoon Dijon mustard; 1/4 cup packed tarragon leaves, chopped; 2 loosely packed cups picked parsley leaves (from one bunch; see note); 1/2 cup sunflower seeds, toasted (see note); 2 small heads frisee lettuce, cored and trimmed of damaged leaves (see note); 1 small head radicchio, halved, cored, and cut into 1-inch strips (see note)

Prep 10m

Cook 1h 20m

Total 1h 30m

This Fall Harvest Salad features a colorful mix of roasted brassicas, fingerling potatoes, and radishes, all tossed in a tangy apple cider vinaigrette. Topped with toasted sunflower seeds, frisee lettuce, and radicchio for added crunch and flavor. Perfect for a hearty and satisfying autumn meal.