Roasted Fall Vegetable Salad with Squash Carrots Pears and Figs
Ingredients
- 1 pound carrots, cut into 3-inch-long, ½-inch-thick wedges
- 1 small delicata squash, halved, seeds removed, and cut into ¾-inch slices
- 8 figs, halved
- 1 pear, halved and cut into ½-inch wedges
- 1 head garlic, cloves separated and unpeeled
- ½ bunch fresh thyme, plus 1 tablespoon fresh thyme leaves, for garnish
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt and freshly ground pepper
- ¼ cup aged balsamic vinegar
- Maldon sea salt
Instructions
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