NYT Cooking: You can make this kind of salad with almost any vegetable that won’t wilt or burn when subjected to a copious slick of oil and a blast of high heat. Broccoli, brussels sprouts, beets, parsnips, sweet potatoes, winter squash and rutabagas all work well.
Spinach salad with apple, feta, dried cranberries and honey almonds. Inspired by the Enlightened Spinach Salad from Mellow Mushroom. Paired with my honey poppyseed dressing, you'll never want to make any different kind of salad again.