Warm Vegetable Salad Recipe with Dijon Dressing
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
- 1/2 cup fresh basil chopped
- 2 tablespoons lemon juice
- black pepper to taste
- 2 tablespoons dijon mustard
- 1 teaspoon raw honey
- 1 1/2 pounds baby potatoes (i used multi-colored mixed baby pot cut into quarters
- 1/4 cup plus 4 teaspoons extra virgin olive oil divided
- unrefined sea salt to taste
- 4 carrots, chopped
- 9 large radishes cut into quarters
- 1 stalk fennel chopped
- 2 large shallots coarsely chopped
- 1/2 cup chives chopped
- Carbohydrate 6.84602533037328 g
- Cholesterol 0 mg
- Fat 0.430816028268299 g
- Fiber 1.9333091884033 g
- Protein 1.20047585849167 g
- Saturated Fat 0.0499640682110352 g
- Serving Size 1 1 Serving (187g)
- Sodium 91.7040664322708 mg
- Sugar 4.91271614196999 g
- Trans Fat 0.0758918083750294 g
- Calories 32 calories
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 ¼ 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.
