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Roasted Vegetable Soup & Salad

We served this meal to friends recently, and it was a hit.

Spinach Salad with Roasted Fall Vegetables

for the roasted vegetables

  • 1 medium squash (I've used butternut or acorn squash; butternut is much easier to peel! I think yams would work well, too.), peeled, seeded and cut into 1 1/2" pieces
  • 1-2 baking potatoes, scrubbed and cut into 1 1/2" pieces (you could also use 1-2 lb new potatoes, halved or quartered)
  • 1 onion (I like red), peeled and quartered
  • 4-6 garlic cloves, peeled
  • 2-3 tbsp olive oil
  • salt & pepper
Preheat oven to 450F. Divide vegetables between two rimmed baking sheets; toss with oil and season generously with salt and pepper. Roast 40-50 minutes, tossing vegetables and rotating baking sheets from top to bottom halfway through cooking time. Let cool to room temperature.

for the dressing
  • 3 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 1 tsp Dijon mustard
  • salt and pepper
Whisk all ingredients to combine.

to assemble the salad

Toss 1 lb baby spinach in dressing. Place spinach on plates, then top with roasted vegetables and cheese, if desired (feta or goat cheese work really well).

Roasted Vegetable Soup
  • 6 beefsteak tomatoes, halved and cored
  • 2 leeks, rinsed well, white and pale green parts cut int 1/2" pieces
  • 2 carrots, cut into 1/4" pieces
  • 4 garlic cloves, peeled
  • 2 tbsp olive oil
  • salt & pepper
  • about 30 oz vegetable broth (2 cans or one carton)
Preheat oven to 425F. In a roasting pan, toss vegetables with olive oil and season with salt and pepper. Roast in a single layer (tomatoes cut side down) for 1 hour. Use tongs to peel off tomato skins. In a large saucepan, bring vegetables, broth, and 1 cup water to a boil. Reduce heat; simmer 10 minutes. Puree with an immersion blender (or in batches in a stand blender). Serve hot; can be topped with fresh basil or Parmesan.

We like this meal with a good crusty bread. I roasted the vegetables for the salad first, then roasted the vegetables for the soup while the salad veggies cooled; the oven kept the kitchen toasty warm on a cold fall day! It makes a great meal for those with allergies or dietary restrictions (no dairy, egg, soy, etc.; just watch the ingredients on the broth, and leave the cheese off the salad). Enjoy!

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