All the components of this salad can be prepared at least a day in advance, freeing up your day to fry those fresh latkes. Keep the dressing on the side so the salad does not wilt for the latecomers.
Roasted Vegetable Salad with Creamy Roasted Garlic Dressing
- Cooking and Prep: 1 h 45 m
- Serves: 8
Puff Pastry Cups
Roast the Vegetables
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Toss the salad vegetables with olive oil and Montreal steak spice and roast for 20 minutes.
For the dressing, slice the top quarter of the garlic heads off so the cloves are exposed. Place cut side up on a lined baking sheet and drizzle generously with olive oil. Season with salt and pepper. Turn garlic heads upside down and bake at 325 degrees Fahrenheit (160 degrees Celsius) for one hour.
Let garlic cool and squeeze the garlic flesh into a bowl. Puree with remaining dressing ingredients.
You can use any combo of roasted veggies you like.
For the Crispy Wonton Garnish
Heat oil in a pan for deep-frying.
Slice wonton wrappers into thin slices and quickly deep-fry until lightly browned. Drain on paper towels.
For the Puff Pastry Cups
Roll out puff pastry to 1/4-inch (.65-cm) thickness.
Cut three- to four-inch (7.5- to 10-cm) squares and roll with a lattice cutter.
Place each square over the bottom of a greased four-inch (10-cm) foil tart shell.
Bake at 350 degrees Fahrenheit (180 degrees Celsius) until golden brown.
Assemble salad immediately before serving. Toss roasted vegetables and spinach with dressing and place in pastry cups. Top with feta and crispy wonton strips.
This salad works just as well without the feta cheese for a meat meal.