Taking the opportunity to link this Roasted Vegetable Salad from the COOKING FROM thread for Gunpowder:
The cookbook uses roasted butternut squash, red bell pepper, zucchini, and fennel on a bed of mixed greens (and toasted walnuts…I added toasted squash seeds), but you could swap in whatever is seasonal. The dressing is a base of chopped cilantro (~1/4 c.), some fresh ginger, garlic, pinch of sugar, salt to taste, green chile (it says a half of one; I say “to taste”), a scoop of mango, and ~1/4 c. oil. I also added lime juice and zest. It makes a lot (blitz in your immersion blender) and keeps for about a week.
