These salads often work as complete meals on their own—but they’re also ideal for accompanying whatever dinner you feel like roasting now that the weather has cooled enough to turn on your oven again.
Roasted garlic adds serious depth to the Dijon-maple vinaigrette used here. It’s lovely as a side salad, but can also be prepped ahead for weekday lunches.
This e-mail was sent to you by epicurious. To ensure delivery to your inbox (not bulk or junk folders), please add our e-mail address, [email protected], to your address book. View our Privacy Policy | Unsubscribe
