Plump, refreshing iceberg is stimulated by spicy, unctuous ranch dressing, The bright acidity of tomato is balanced by olives’  salty umami.

Iceberg Wedge Salad

Ingredients:
Cherry tomatoes
Butternut Squash
Yellow Pepper
Asparagus
Spiralized beets
Purple Potatoes
Purple cabbage
Olive oil
Himalayan pink sea salt and ground pepper to taste
Lemon
2 cloves garlic, minced
Red wine vinegar
1/2 cup yogurt
2 Tablespoons fresh dill or 1/4 tsp dried

Cooking Instructions:
Heat oven to 425 degrees.
Lightly oil tomatoes, generously salt and roast 14-20 minutes.
Peel, cube and oil butternut squash, sprinkle with 2 cloves minced garlic and salt. Roast 30 minutes.
Wash, seed and slice yellow peppers into strips. Drizzle with olive oil,lemon and roast 20 minutes.
Trim the bottom 2-3 inches off the asparagus. Anoint with olive oil, salt and pepper and roast 12-15 minutes, and spritz with lemon.
Spiralize or thinly slice beets. Roast 25 minutes with olive oil, red wine vinegar, salt and pepper. Toss with yogurt and dill.
Scrub potatoes, cut into 1 inch pieces, and roast 45 minutes until crispy.
Thinly slice cabbage and toss in a dressing of olive oil, red wine vinegar, and lots of fresh ground pepper. Spread onto cookie sheet and roast until edges start to brown, 25 minutes.  
This can all be cooked ahead of time and kept at room temperature.  I like to put veg of similar cook time on the same baking sheet, keeping them all separate. Arrange on a large platter or board in the ROYGBIV rainbow for maximum impact.

XOXO Vicky

Recipe designer – Vicky Gosse
Photo credit – Georgia Gosse