Honeyed Carrot Salad With Squash and Roasted Garlic Vinaigrette Picture: Goran Kosanovic for The Washington Post
Honeyed Carrot Salad With Squash and Roasted Garlic Vinaigrette (Serves 1)

3 small delicata squash
1 bunch young small carrots, scrubbed well
3 or 4 fresh sage leaves
Cloves from 1/2 head garlic (unpeeled)
2 tablespoons fenugreek seeds (may substitute 1 teaspoon ground fenugreek)
2 tablespoons plus 4 tablespoons extra-virgin olive oil
Kosher salt
1/3 cup mild honey
3 large Jonathan apples
1 bunch Chinese long beans (about 170g)
3 small cooked beets
2 tablespoons champagne vinegar or white wine vinegar
140 baby spinach
2 or 3 sardines packed in olive oil, (optional)
Seeds from 1/2 pomegranate, for garnish

Preheat the oven to 190 degrees. Cut each squash in half lengthwise and discard the seeds and trimmed ends. 
Turn cut sides down and cut crosswise into 1cm half moons. 
Transfer them to the baking sheet, along with the carrots, sage leaves (to taste), garlic and fenugreek seeds. 
Drizzle with the 2 tablespoons of oil and toss to coat evenly, then season lightly with salt. Drizzle with 1/4 cup of the honey. 
Roast (middle rack) for 20 minutes. Meanwhile, core and cut the apples into thin slices; submerge in water or cover with a damp paper towel. Trim the beans and cut into bite-size lengths. Finely chop or shred the beets using the large-holed side of a box grater.
Toss the green beans into the roasted vegetable mixture in the oven, and stir with a fork to incorporate. 
Drizzle the remaining honey over the mixture. 
Roast for 5 to 10 minutes, until the carrots and squash look somewhat caramelized. 
Remove the garlic from the roasted mixture, then squeeze the cloves into a medium bowl, discarding the skins.
 Add the remaining 4 tablespoons of oil, the vinegar and a pinch each of salt and pepper; whisk to form an emulsified vinaigrette, making sure the roasted garlic has thoroughly broken down.
Arrange the spinach leaves on a large platter, and drizzle a little of the vinaigrette over them, tossing to coat. Scatter the roasted vegetables, including the roasted fenugreek seeds, evenly over the spinach, then add the sliced apples, shredded beets and sardines, if using. Drizzle with half the remaining dressing.
Garnish with the pomegranate seeds just before serving. Pass the remaining dressing at the table.

The Washington Post