CILANTRO SPICED ROAST VEG SALAD p. 48
You can probably swap up some of the fall/winter friendly veg in this recipe (or swap in others depending on what you like) depending on season and availability of vegetables. The star of the show is a cilantro-mango dressing - cilantro, ginger, garlic, a pinch of sugar, green chile, a little raw mango (I used dried that I rehydrated), a neutral oil, and a little salt. I deviated from the recipe and added the zest of a lime and the lime juice that would otherwise have been tossed with the vegetables before roasting here. I wanted the lime to really pop. Your tastes may vary. So, that all got blitzed together with the immersion blender and set aside.
Meanwhile, roast some chunks of butternut squash, zucchini, red bell pepper, and fennel bulb that you toss with oil, salt and pepper (and lime juice if you are actually following the recipe) until cooked through and a little charred (425F for ~25 min.). I used two trays to spread the vegetables out. When the vegetables are done, toss them with about half the dressing (or to taste). The recipe says use all of it and also include “mixed salad leaves”. I think you can hold some dressing back and serve the dressed roasted vegetables on top of the lettuce. It’s not like already dressed lettuce stores well, in the event you have leftovers. Garnish with some toasted walnuts (give them about 5 minutes in the oven that is still hot from the veggies, then let cool until you’re ready to serve). I had also toasted the seeds from my butternut squash, so I added those as well.
I put a bed of couscous down in our salad bowl and then mounded the salad on top. Keeping the lettuce separate was a good call, because I did end up with leftovers. This serves 4. There are two of us 
The dressed roasted vegetables held up well in the fridge for lunch later in the week. Use any remaining dressing on any other vegetables (or shrimp!) you might have on hand!
