You guys, I’m SO glad you’re here! This week was ridiculawzzz! <— (I’m trying to stay on the edge of cool. I saw that spelling on my little cousin’s Facebook Page. She’s 14. That’s how high-schoolers talk diz dayz).
So. I need about a bottle of wine for each day to get over this cray cray week.
Just so you know what I’m talking about; I was at the pediatrician’s five times in 7 days. It involved a baby, a splinter, a removing of splinter, and an ear infection.
Didn’t I say it was ridiculous!
But, all is well now. Thank goodness! Um… Where’s the cognac? Bottle of wine may not work…
Making this Roasted Vegetable Salad came more as a, we need something damn delicious and quick, during that whole chaos. Few days prior, I went to the market and bought a ton of fruits and veggies. Seriously, a ton is not an exaggeration. I don’t know when to stop when I go to the farmer’s market. All those beautiful colors make me slaphappy! I can’t help but buy every.thing.
Then, I come home and roast everything in sight. Or grill. Depending on the day’s mood. This day it was raining out, so I roasted most of the veg that was taking space in my fridge.
And then, I did this thing… I made the best freakin’ honey mustard dressing that I have ever made. The Best. Honestly. This stuff is amaaaaze! I could, like, hang with it all day and just sip on it. Really, you should just print this salad dressing recipe and put it up on your fridge. You’ll need it for every salad that you are going to make this summer.
You should also print the recipe to this roasted vegetable salad – you are going to thank me later for making that suggestion.
ENJOY!
P.S. Dear Dads, HAPPY FATHER’S DAY!!!
- 1- pound large brussels sprouts , quartered
- 1- pound asparagus , ends trimmed
- 2 red bell peppers , julienned
- 3 cups roughly chopped red cabbage
- 1 cup cherry tomatoes
- salt , to taste
- freshly ground peppercorns , to taste
- 3 tablespoons olive oil
- 1 tablespoon olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons smooth dijon mustard
- 2 teaspoons honey
- Preheat oven to 400.
- Line two baking sheets with foil; set aside.
- Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
- Spread the vegetables on baking sheets in one layer.
- Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.
- In the meantime, prepare the dressing by whisking together all ingredients in a mixing bowl; mix until thoroughly combined.
- Remove vegetables from oven and let cool for 5 minutes.
- Drizzle with prepared dressing.
- Serve.
Can be served as a side dish to any meal, or enjoyed as a light lunch or dinner.
WW SmartPoints: 5
mjskit says
Hope the kids are doing better! If you found the cognac, I’m sure you’re doing better as well. 🙂 Great looking plate of roasted vegetables! And yes – it does look like an absolutely delicious honey mustard dressing! Bet it goes great with this salad!
Kristi Rimkus says
Beautiful pictures – I’m drooling! I adore roasted veggies!
Meagan @ A Zesty Bite says
We had our first ear infection about a month ago and it was AWFUL! Feel your pain.
Jillian @ Hi! It's Jilly says
That sounds SO good! Always great to find a yummy new way to make veggies!
Carolyn says
That is my kind of salad! I’m like that when I go to a farmer’s market too, I get all bug-eyed and buy practically everything in sight!
Stacy | Wicked Good Kitchen says
Oh, so happy your sweet little ones are OK! Better to be safe than sorry…with all those doc visits. But! GORGEOUS roasted veggie salad, Kate! Your photography gets better and better with each post. LOVE mustard dressing, too. Thanks for sharing! xo
Maggie @ Sunnyside Up Smile says
Mhmmm this looks super tasty! I’ve been looking for a new summer salad and this is perfect! I love roasted veggies as a side and I never thought of making them the main attraction in such a gorgeous recipe! I just discovered your blog and I’ll be certain to follow you after this 🙂
Deanna says
This great! I am going to showcase this on my Facebook page https://www.facebook.com/SeductionInTheKitchen you are welcome anytime to post your photo and post links on it!
Katerina Petrovska says
Thank you!! 🙂
Ramona says
Sorry to hear that you had to make so many visits to the ped’s office. That’s a tough week. Good thing you can chill out with these beautiful roasted veggies. 🙂
Laura (Tutti Dolci) says
I love roasted veggies, this is salad perfection!
Amy @ swiss miss in the kitchen says
This salad looks super great!! It’s filling enough as a dinner which makes it perfect for a hot summer night!! 🙂 Thank you!!
xox
Amy
Valerie says
I’m so out of the loop on the way kids are talking these days – thanks for the crash course.
This salad looks super-delish! 😀
Glad the splinter and ear infection turned out ok! (Hope that one was not a result of the other!)
kirsten@FarmFreshFeasts says
Kate,
This salad looks very colorful–nice job!
I’m with you on splinters. I can handle so many other aspects of humanity (I’m trying to be polite about pee, poop, and puke) but I cannot deal with splinters. I turn into a big fat baby if I get one or if I try and get one out of anyone else. It’s funny–I can remove stitches or staples no prob . . . but a splinter? Eeew!
Thanks!
Nancy R says
Loving the salad Kate……and your dressing sounds absolutely yum! I mean really YUM! I can’t wait to try this asap. 🙂