Chef Ryan’s Fall Veggie Salad

December 28th, 2010 by Leika

Cooking skills focus: Knife skills, sautéing/caramelizing, roasting, balancing flavors




1 ½ pounds tomatoes, diced large (I know they aren’t seasonal, but they were cheap and available when I went shopping) 

2/3 cup red wine vinegar 

Salt & pepper to taste 

2 Tablespoons cooking oil 

1 pound yellow potatoes, diced large (3/4” on a side)

Salt & Pepper, to taste

1 Tablespoon cooking oil

1 teaspoon Melange Classique spice blend (from World Spice Merchants) 

2 acorn squash, sliced 1” thick and seeds/insides removed 

salt & pepper, to tast 

2 Tablespoons cooking oil 

1 ¾ pounds Brussels Sprouts, sliced ¼” thick 

1 Tablespoon cooking oil 

2 bags braising greens mix 

 3 Tablespoons olive oil 

2 cara cara oranges, juiced 

1 lemon, juiced 

4 teaspoon Melange Classique spice blend 

salt & pepper, to taste 

2 avocados, medium-diced 


1. Toss the tomatoes with the red wine vinegar, salt and pepper, and set aside until the end. 

Preheat the oven to 400 degrees. 

2. Toss the potatoes with the first 2 T cooking oil, salt & pepper. Roast in the oven for 30 minutes or until golden brown. Set aside when done. 

3. Meanwhile, coat the acorn rings in the next 1 t cooking oil and sprinkle with salt & pepper. Roast in the oven for 20-25 minutes or until lightly browned and soft. When done, remove the peel and cut into large cubes, then set aside. 

4. Heat a large sauté pan over medium-high heat and add the next 2 T cooking oil. Add the Brussels sprouts and begin to caramelize for 10-12 minutes, or until browned and tender. 

5. Heat the sauté pan again over medium-high heat, Add the last of the cooking oil, then add the braising mix and briefly brown for 5-6 minutes. 

6. Combine all ingredients (remove the tomatoes from their marinade) except the avocados, then add the avocados at the end so they don’t get too mashed up.

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