Warm Roasted Broccoli, Red Pepper, and Apple Salad with Brown Butter Dressing

There is no reason to give up dinner salads when the cooler weather appears, just as there is no reason a salad has to only involve a pile of green leaves, particularly when the weather makes roasted vegetables and eating something warm and nutty seem so appealing.

I originally planned this as a grain focused salad of sorts, with farro as a main ingredient. However, I had a large lunch and farro seemed excessive when dinner time came around so the broccoli, pepper, and apple became the stars of the show. I wanted plenty of browned edges on the broccoli, the sweetness of the roasted pepper, and just enough crisp apple and mustardy dressing to bring the whole thing together.

This was a satisfying dinner salad in view of my appetite, but I think it would also make a stunning autumn dinner party appetizer.

1 small head broccoli, cut into florets, stem sliced and leaves included

1/2 red pepper, I used a Delilah pepper

1/4 small red onion, peeled and halved

1/4 crisp, tart apple, I used Gingergold

2 tsps olive oil

1 Tbsp unsalted butter

1 tsp apple cider vinegar, plus more to taste

1 tsp Dijon mustard

Salt to taste

Preheat the oven to 425°F.

Toss the broccoli, red pepper, and onion with the olive oil and a little salt, then spread them on a baking sheet. Roast for twenty to twenty-five minutes, turning once, until the broccoli has nicely browned edges and the pepper is tender and beginning to blister.

A few minutes before the vegetables are ready, melt the butter in a skillet over medium heat. Swirl the pan as the butter foams, watching for the milk solids to turn golden brown and smell nutty. Remove from the heat and let it cool briefly before whisking in the apple cider vinegar and Dijon mustard.

Cut the apple into very thin slices, then cut the slices into matchsticks. Leave the skin on. Do this right before the broccoli comes out of the oven so the apple stays crisp and doesn't have much time to discolor.

Remove the vegetables from the oven. Cut the onion into thin slices. Peel the red pepper and chop it roughly. Transfer the roasted vegetables and all the pan juices to your serving dish and toss with the brown butter dressing while still warm. Taste before adding more vinegar or salt.

Finish with the julienned apple. Chopped toasted walnuts or a palmful of chopped Italian parsley as a garnish could be good.