serves 16 small plates or 4-6 large salads
A hearty composed salad to showcase the beauty of vegetables you find at winter farmers markets. An easy dinner to prepare for a small crowd, you can roast vegetables the day before.

2 small heads bibb lettuce julienned

4 cups julienned Lacinato kale

1 small butternut squash, peeled, seeded, cut into ½-in. dice
2 small Delicata squash, halved, seeded, sliced ½-in. thick
6 Chioggia beets, peeled, cut into ½-in. dice
2 medium parsnips, thinly sliced
2 large carrots, peeled, cut into ½-in. dice
1 cup julienned roasted red peppers
1 cup crumbled Pecorino Romano cheese (or mozzarella, Parmesan)
1 cup roasted, salted pepitas, crushed
Kosher salt and freshly ground pepper
Prepared balsamic vinaigrette

Heat oven to 425°. Arrange squashes, beets, parsnips, and carrots separately on rimmed baking sheets and roast until soft and browned, 5–15 minutes depending on the vegetable. Let cool to room temperature. Season well. Refrigerate, separately, up to 2 days. Assemble salad one hour before serving: On a large platter, lay a bed of shredded kale and bibb lettuce. Arrange roasted vegetables in rows to showcase their colors. Dress the salad with a balsamic vinaigrette. Season with salt and freshly ground pepper; sprinkle the pepitas over everything; add cheese right before serving.