If you’re going to cook a vegetarian meal, make sure it sticks to your ribs! That’s why we’re loving cookbook author Sarah Copeland’s new book, Feast. Heed her expert tips, tricks and just plain old good advice for making delicious, filling vegetarian food that doesn’t miss meat for a second. Check out this hearty sweet and savory roasted vegetable salad.

One of my favorite vegetarian restaurants in New York City is Le Verdure, the vegetables-only section of the artisanal Italian food and wine marketplace Eataly. I’m fond of taking carnivores there and blowing their minds with how satisfying vegetables can be. This salad is inspired by one such experience, a late summer day when heirloom carrots had just arrived at the market. Roasted carrots have a number of consummate companions, from olives to endive to avocado. This is one lovely place to start—paired with the bitterness of blood orange and radicchio and the subtly sweet complement of honey.

Reprinted with permission from Feast