# Roasted Romanesco and Autumn Vegetable Salad > Lightly browned Romanesco, cauliflower, and sweet potato meet cool cucumber, peppery radishes, and crisp autumn greens. A lemony olive-oil dressing brings the roasted sweetness and fresh crunch together without weighing down the bowl. - URL: https://www.chezjk.com/recipes/autumn-roasted-veg-crunch-salad-iphone-salad-photography - Author: Jonathan Katzman - Cooked and photographed: 2021-10-08 - Recipe updated: 2026-10-23 - Serves: 4 servings - Tags: vegetarian, vegan, gluten-free, paleo, dairy-free, nut-free ![Roasted Romanesco and Autumn Vegetable Salad](https://www.chezjk.com/api/images?path=9e5d6860-dd86-455e-b57b-e352c363fc57%2F7168458ec189c22d.jpg) ## Roasted Autumn Vegetable Medley Roasting in an uncrowded layer gives the vegetables browned edges while keeping their distinct textures. Adding the broccoli and kale later prevents them from overcooking. ### Ingredients - 8 oz Romanesco, cut into 1½-inch florets - 8 oz cauliflower, cut into 1½-inch florets - 6 oz broccoli, cut into florets, tender stems sliced - 1 small Japanese eggplant, cut into 1-inch chunks - 1 small zucchini, cut into thick half-moons - 2 medium carrots, cut into ¼-inch-thick diagonal slices - 2 cups stemmed lacinato kale, torn into large pieces - 3 tbsp extra-virgin olive oil, divided - ¾ tsp fine sea salt - ¼ tsp freshly ground black pepper ### Instructions 1. Heat the oven to 425°F with racks in the upper and lower thirds. Reserve space on a second sheet pan for the sweet potato. 2. Toss the Romanesco, cauliflower, eggplant, zucchini, and carrots with 2 tablespoons olive oil, the salt, and pepper. Spread across the available pan space in a single layer, placing flat cut surfaces down. Avoid crowding; use another pan if necessary. 3. Roast for 12 minutes. Turn the vegetables, toss the broccoli with 2 teaspoons olive oil, and add it to the pans. Rotate the pans between racks. 4. Roast for another 10–15 minutes, removing individual vegetables when lightly browned and just tender. The cauliflower and Romanesco should still offer a little resistance at the stem. 5. Rub the kale with the remaining 1 teaspoon oil and add it for the final 3–4 minutes, just until softened with a few crisp edges. 6. Spread the cooked vegetables out and let cool for 10 minutes before combining with the raw salad. ### Notes - Keep the vegetables warm rather than hot for assembly so the greens retain their texture. ## Roasted Japanese Sweet Potato Japanese sweet potato adds a dense, chestnut-like sweetness that contrasts with the bitter greens and sharp radishes. ### Ingredients - 12 oz Japanese sweet potato, scrubbed, skin left on - 1 tbsp extra-virgin olive oil - ¼ tsp fine sea salt ### Instructions 1. Cut the sweet potato into ½-inch-thick rounds, halving larger rounds so the pieces are easy to eat. 2. Toss with olive oil and salt. Arrange in a single layer on a sheet pan. 3. Roast at 425°F alongside the vegetables for 25–30 minutes, turning halfway through, until a knife slides easily into the center and the cut faces are lightly golden. 4. Let cool until warm before adding to the salad. ## Crunchy Greens and Raw Vegetables Dry, crisp greens and juicy raw vegetables keep the roasted medley from feeling heavy. Chunky cuts preserve the generous, vegetable-forward character of the bowl. ### Ingredients - 4 cups frisée and tender lettuce leaves, washed and thoroughly dried - 1 cup purple cabbage, cut into bite-size ribbons - 2 Persian cucumbers, cut into thick half-moons - 6 red radishes, cut into thick rounds - 1 orange or yellow bell pepper, seeded and cut into bite-size pieces ### Instructions 1. Tear the greens into fork-friendly pieces and place in a large, dry bowl. 2. Add the cabbage, cucumbers, radishes, and bell pepper. Refrigerate until the roasted vegetables have cooled. 3. Just before serving, toss with enough vinaigrette to lightly coat the leaves, reserving some dressing for the roasted vegetables. ### Notes - Dry the greens thoroughly; excess water dilutes the dressing and speeds wilting. ## Lemon–Olive Oil Vinaigrette A sharp, simple dressing brightens the sweet roasted roots and brassicas without masking their flavors. ### Ingredients - 2 tbsp fresh lemon juice - 1 tbsp red wine vinegar - ¼ cup extra-virgin olive oil - 1 small clove garlic, finely grated - ½ tsp fine sea salt - ¼ tsp freshly ground black pepper ### Instructions 1. Whisk together the lemon juice, vinegar, garlic, salt, and pepper. Let stand for 5 minutes to soften the garlic's bite. 2. Whisk in the olive oil until loosely emulsified. 3. Taste with a piece of roasted vegetable. Adjust salt as needed; if the dressing is too sharp, whisk in another teaspoon or two of olive oil. ## Overall Timing / Workflow The oven does most of the work while the raw vegetables and dressing are prepared. A short cooling period protects the greens. ### Instructions 1. 0:00 — Heat the oven to 425°F. Cut and season the sweet potato and roasting vegetables. 2. 0:15 — Start roasting the sweet potato and vegetable medley. 3. 0:20 — Make the vinaigrette, then wash, dry, and cut the raw salad ingredients. 4. 0:27 — Turn the roasting vegetables, add the broccoli, and rotate the pans. 5. 0:38 — Check for doneness and add the kale for the final few minutes. 6. 0:45 — Remove the cooked vegetables and let them cool for about 10 minutes. 7. 0:55 — Dress, assemble, and serve. ## Plating Layering rather than vigorously tossing keeps the florets intact and lets the contrasting colors and textures show. ### Instructions 1. Lightly dress the raw salad and divide among four wide bowls. 2. Gently coat the roasted vegetables and sweet potato with a little more vinaigrette, then nestle them into the greens. 3. Keep a few Romanesco florets, radish rounds, and purple cabbage ribbons visible on top. Serve immediately, with any remaining dressing alongside. ## Leftover Path Storing the roasted and raw elements separately preserves both the tender vegetables and the crisp greens. ### Instructions 1. Refrigerate roasted vegetables and sweet potato in a sealed container for up to 4 days. Store undressed raw vegetables and greens separately for up to 2–3 days, and the vinaigrette for up to 5 days. 2. Bring the roasted vegetables toward room temperature before making another salad, or warm them at 375°F for 8–10 minutes and serve alongside freshly dressed greens. 3. Eat any fully assembled, dressed salad within 1 day; it will soften as it sits. --- From ChezJK (https://www.chezjk.com), Jonathan Katzman's public home-cooking archive: every meal he has photographed, written up as a recipe you can cook.