Dinner Party Recipe: Roasted Vegetable Salad With Arugula And Miso Vinaigrette - Indianapolis Monthl

Ingredients

• 2 red onions, sliced thinly
• 3 cups unsalted peanuts
• 1 bunch rainbow carrots, peeled, larger carrots cut in half
• 2 medium beets, peeled and cut into 1/4-inch cubes, leaves saved for salad greens
• 1/4 cup hoisin sauce
• 2 tablespoons Sriracha
• 1 butternut squash, peeled and cut into 1/4-inch cubes
• 1/4 cup Chinese five-spice powder
• 2 tablespoons maple syrup
• 4 scallions, sliced
• 2 cloves garlic
• 1/2 ounce piece of ginger, peeled and minced
• 1/2 cup white or yellow miso
• 2 tablespoons brown sugar
• 2 tablespoons tamari
• 1 cup rice-wine vinegar
• 3 cups sesame oil, plus more for roasting vegetables
• 4 cups arugula
• Olive oil for roasting vegetables
• Salt and pepper to taste