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Chef Ryan’s Fall Veggie Salad

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 taste
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


• Toss the tomatoes with the red wine vinegar, salt and pepper, and set aside until the end.
• Preheat the oven to 400 degrees.
• 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.
• 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.
• 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.
• 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.
• 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.