Now this is an autumn salad.
Once the temperature dips down into that familiar fall chill, it becomes harder and harder to handle a chilly salad. Raw vegetables, cool and crisp and lovely just one season ago- they lose some of their charm for me.
If the same is true for you, I suggest roasting all the fall vegetables you enjoy most and piling the mess of them in a bowl with dried cranberries and chopped fresh scallions. You won’t even need a dressing because the roasting process will do its job intensifying the warmth, the flavor, of each vegetable. Butternut squash will caramelize and turn syrupy sweet. Strands of onion will melt into glossy, tender noodles.
A bowlful can serve as a hearty side dish or a warming lunchtime salad.