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Vegetable Salad Recipe

Warm Vegetable Salad Recipe with Dijon Dressing

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 1x

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Ingredients

  • 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)

Instructions

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Transfer roasted vegetables and potatoes to a large mixing bowl and gently toss.
  4. 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.
  5. 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.

Notes

For best results, take time to cut the vegetables the same size.