Chef Ryan’s Fall Veggie Salad

Ingredients

– 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

Instructions

• 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.