Oh gosh, it just dawned on me that as much as I talk about the importance of eating more vegetables, I really don’t have nearly as many vegetable recipes as I should on the blog. So, if you are looking for how to (easily) eat more veggies, this Warm Vegetable Salad with Dijon Dressing is just for you….
A Warm Vegetable Salad Recipe?
Ok, I know what some of you may be thinking. The warm part might be throwing you a bit. Well, this is not your typical salad recipe. For one, it really is best served warm. And two, it doesn’t have any lettuce greens.
The greens you see in the photo are from fresh, fragrant soft herbs that are mixed in at the very end. Of course there is no reason you can’t add salad greens to the recipe if you wish. If you decide you want to add greens, I would suggest selecting a very mild, tender green such as butter lettuce or mache lettuce and then serving the warm vegetables on top.
Like any good dressing, the Dijon Dressing pulls the whole salad together. It’s a quick and easy, back to basics number that yields plenty of leftovers too. You won’t need to use all of the dressing for the Warm Vegetable Salad recipe, so you can use what’s left on a more typical lettuce-based salad for the next day’s lunch or dinner.
The dressing is also very good as a dip for roasted chicken. By the way, if you are looking for a complete clean eating dinner then I would definitely suggest serving a simple pasture-raised whole roast chicken alongside the Warm Vegetable Salad. The combo is just delicious!
On with the recipe!Print
- 1 1/2 pounds baby potatoes (I used multi-colored mixed baby potatoes), cut into quarters
- 1/4 cup plus 4 teaspoons extra virgin olive oil, divided
- Unrefined sea salt, to taste
- Black pepper, to taste
- 4 carrots, chopped
- 9 large radishes, cut into quarters
- 1 stalk fennel, chopped
- 2 large shallots, coarsely chopped
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice
- 1 teaspoon raw honey
- 1/2 cup chives, chopped
- 1/2 cup fresh basil, chopped
- Preheat the oven to 400 degrees.
- Place the potatoes on a large baking sheet; drizzle with 2 teaspoons extra virgin olive oil and season with salt and pepper to taste. On another baking sheet, add the carrots, radishes, fennel and shallots; drizzle with 2 teaspoons extra virgin olive oil and season with salt and pepper to taste. Roast the vegetables for 20 minutes and the potatoes for 30 minutes.
- Transfer roasted vegetables and potatoes to a large mixing bowl and gently toss.
- In a small jar, add the remaining 1/4 cup olive oil, Dijon mustard, lemon juice and honey. Whisk ingredients together with a fork. Season with salt and pepper to taste.
- Drizzle the Dijon Dressing to taste over the roasted vegetables and potatoes (Note: you should definitely have plenty of leftover dressing) Add the chives and basil and gently toss. Serve warm.
For best results, take time to cut the vegetables the same size.
Looking for More Healthy Dinner Recipes?
If you liked the Warm Vegetable Salad Recipe, be sure to check out a full month’s menu of delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.