This autumnal beauty makes the most of local Ontario produce this time of year and is a perfect easy veggie side dish for Rosh Hashanah or Thanksgiving. Feel free to rif on the veggies, the more colourful, the better! Autumn Roast Cauliflower and Heirloom Carrot Salad with Lemon Shallot Vinaigrette 1 head of cauliflower, cut into florets 1 bunch of heirloom carrots, peeled and cut into slices on a bias 2 sprigs of fresh thyme 2 tbsp extra virgin olive oil + more for preparing the pans 1 tsp kosher salt or herb salt, divided Freshly cracked black pepper 1⁄4 cup pomegranate seeds 1⁄4 cup pumpkin seeds Lemon Shallot Vinaigrette 2 cloves of minced garlic 1 shallot, minced 1⁄2 tsp lemon zest 1 Tbsp lemon juice 1 Tbsp dijon mustard 1⁄4 cup white wine vinegar 1 cup extra virgin olive oil 1. Preheat oven to 375 2. Toss cauliflower with 1 tbsp olive oil, 1⁄2 tsp salt, fresh cracked pepper and leaves of 1 sprig of thyme. 3. Spread in an even layer on a baking sheet prepared with parchment and drizzled with olive oil. 4. Repeat on a second tray with carrots. 5. Roast both trays in for 20-25 minutes, tossing once midway, until fork-tender and just starting to brown. 6. Remove from the pans to let them cool and set aside. 7. While the vegetables cool, make vinaigrette by whisking the ingredients together. 8. To plate, on a low bowl or platter, spread arugula into an even layer. Top with roast vegetables, making sure to alternate the colours for an even mix. Spoon over vinaigrette and top with pumpkin seeds and pomegranate seeds #torontofoodie #fallfood #heirloomcarrots #vegetarian #sidedish #thanksgiving #roshhashana #roshhashanah #salad #food52 #thefeedfeed