Roasted Vegetable Salad with Garlic Dressing

Ingredients

• 1 winter squash, such as acorn or delicata (about 1 ½ pounds), cut crosswise into ¼-inch-thick rings and seeded
• 12 ounces assorted fingerling potatoes, halved lengthwise
• 1 bunch baby carrots, trimmed and peeled (or 3 medium carrots, peeled and cut lengthwise into ¼-inch-thick pieces)
• ½ pound brussels sprouts, halved
• 1 medium celery root (about 12 ounces), trimmed, peeled, and cut into ¼-inch wedges
• 1 bunch baby beets, trimmed, peeled, and halved
• ¼ cup extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 2 medium leeks, white and pale-green parts only, sliced lengthwise into ¼-inch-thick pieces and rinsed well
• 5 ounces baby kale, curly endive, or other hearty greens
• Warm Roasted-Garlic Dressing for Roasted-Vegetable Salad

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