Chopped Vegetable Salad (vg, Gf) Recipe

Roast butternut squash and cook potatoes

Preheat oven to 425°F (220°C). Toss the diced butternut squash with 1 tablespoon olive oil and a pinch (about 1/4 tsp) salt and spread in a single layer on a rimmed baking sheet. On a separate part of the sheet or a second sheet, toss the halved fingerling potatoes with 1 tablespoon olive oil and 1/4 tsp salt. Roast squash and potatoes 20–25 minutes, turning once, until squash is tender and slightly caramelized and potatoes are fork-tender and golden. Remove from oven and allow to cool to room temperature (about 10 minutes).

Blanch haricots verts and asparagus

Bring a large pot of salted water to a rolling boil and have an ice bath ready. Add haricots verts and cook 2–3 minutes until bright green and just tender. Add asparagus (if thicker stalks, cook together; if very thin, add during last minute) and cook 1–2 minutes more. Immediately transfer both to the ice bath to stop cooking. Drain and pat dry; if needed, trim to bite-size lengths (about 1–1.5 inches).

Cook corn (if fresh)

If using fresh corn on the cob, you can blanch cobs 2–3 minutes in the same boiling water before the ice bath, then cut kernels off the cob once cool. If using frozen, thaw and pat dry.

Finish raw components

While vegetables cool, dice the jicama, carrot, tomato, and avocado. Thinly slice radishes and very finely dice the Bermuda onion. Zest the lemon and reserve the juice for the dressing. Chop parsley.

In a small bowl or jar, combine 2 tablespoons lemon juice, 1 tablespoon champagne vinegar, Dijon mustard, minced garlic, chopped capers, honey (if using), 1/2 teaspoon salt, and 1/4 teaspoon pepper. Whisk while streaming in the remaining 2 tablespoons olive oil to emulsify (or shake in a jar). Taste and adjust seasoning; add more lemon or salt to preference. Stir in lemon zest. The dressing should be bright, tangy, and slightly briny from the capers.

In a large bowl, combine the cooled roasted butternut squash, roasted fingerling potatoes, blanched haricots verts and asparagus, corn kernels, jicama, diced carrot, diced tomato, sliced radishes, diced Bermuda onion, and chopped parsley. Gently fold in the diced avocado last to avoid mashing.

Pour about three-quarters of the dressing over the salad and gently toss to combine, ensuring all ingredients are coated. Taste and add more dressing if needed. Adjust seasoning with additional salt and pepper and a squeeze of lemon if desired.

Transfer salad to a serving platter or individual plates. Garnish with additional chopped parsley, lemon wedges on the side, and an extra sprinkle of lemon zest. Serve immediately or refrigerate up to 2 hours before serving (add avocado just before serving if storing).