Honeyed Carrot Salad With Squash and Roasted Garlic Vinaigrette 4.000

Goran Kosanovic for The Washington Post

Dinner in Minutes Sep 15, 2017

Several foods that have symbolic meaning for the Jewish New Year -- gourds, carrots, green beans, apples, honey, fenugreek seeds, garlic, spinach, fish, pomegranate seeds -- come together in this colorful melange that tastes great warm or at room temperature.

To read the accompanying story, see: The no-hassle, just-right meal for a midweek Jewish New Year celebration (or any busy family).

Make Ahead: The vegetables, minus the spinach, can be roasted a day in advance. Reheat in a 350-degree oven with the spinach on top so it crisps.

4 - 6

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6 servings

  • 3 small delicata squash
  • 1 bunch young small carrots, scrubbed well
  • 3 or 4 fresh sage leaves
  • Cloves from 1/2 head garlic (unpeeled)
  • 2 tablespoons fenugreek seeds (may substitute 1 teaspoon ground fenugreek)
  • 2 tablespoons plus 4 tablespoons extra-virgin olive oil
  • Kosher salt
  • 1/3 cup mild honey
  • 3 large Jonathan apples
  • 1 bunch Chinese long beans (6 ounces; may substitute 8 ounces trimmed haricots verts)
  • 3 small cooked beets
  • 2 tablespoons champagne vinegar or white wine vinegar
  • 5 ounces baby spinach
  • 2 or 3 sardines packed in olive oil, preferably Bela brand, drained (optional)
  • Seeds from 1/2 pomegranate, for garnish

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Preheat the oven to 375 degrees.

Cut each squash in half lengthwise and discard the seeds and trimmed ends. Turn cut sides down and cut crosswise into 1/2-inch half moons. Transfer them to the baking sheet, along with the carrots, sage leaves (to taste), garlic and fenugreek seeds. Drizzle with the 2 tablespoons of oil and toss to coat evenly, then season lightly with salt. Drizzle with 1/4 cup of the honey. Roast (middle rack) for 20 minutes.

Meanwhile, core and cut the apples into thin slices; submerge in water or cover with a damp paper towel. Trim the beans and cut into bite-size lengths. Finely chop or shred the beets using the large-holed side of a box grater.

Toss the green beans into the roasted vegetable mixture in the oven, and stir with a fork to incorporate. Drizzle the remaining honey over the mixture. Roast for 5 to 10 minutes, until the carrots and squash look somewhat caramelized.

Remove the garlic from the roasted mixture, then squeeze the cloves into a medium bowl, discarding the skins. Add the remaining 4 tablespoons of oil, the vinegar and a pinch each of salt and pepper; whisk to form an emulsified vinaigrette, making sure the roasted garlic has thoroughly broken down.

Arrange the spinach leaves on a large platter, and drizzle a little of the vinaigrette over them, tossing to coat. Scatter the roasted vegetables, including the roasted fenugreek seeds, evenly over the spinach, then add the sliced apples, shredded beets and sardines, if using. Drizzle with half the remaining dressing.

Garnish with the pomegranate seeds just before serving. Pass the remaining dressing at the table.

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Recipe Source

From WaPoFood deputy editor Bonnie S. Benwick.

Tested by Bonnie S. Benwick.

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Email questions to the Food Section at food@washpost.com.