A simple, warm salad loaded with winter vegetables.
- 4 Tbs. honey
- 1 1/2 Tbs. apple cider vinegar
- 1 Tbs. mustard
- 2/3 c. avocado oil mayonnaise
- 3/4 tsp. salt (Use the code kitchenstewardship for 15% off of your first purchase)
- 8 c. winter vegetables to roast, cut in bite-size pieces (pictured are squash, Brussels sprouts, cauliflower, and beets. Sweet potatoes, carrots, and parsnips are great options as well.)
- 6 c. chopped greens (whatever you like/is in season. Pictured are beet greens and rainbow chard)
- 3 Tbs. olive oil (or other healthy fat for roasting)
- 1 tsp. salt
- optional: 1 avocado, cut in chunks
- optional: 1 c. cooked and crumbled bacon and/or chopped nuts
Dressing (make just before you are ready to assemble the salad):
- In a small saucepan combine the honey, vinegar, and mustard.
- Bring to a boil and simmer for 1 minute. Remove from heat.
- Stir in the mayonnaise and salt.
- Keep warm until ready to pour on salad.
- Heat oven to 400 F.
- Place chopped vegetables on a baking sheet. Drizzle with olive oil and salt. Stir to coat.
- Roast in preheated oven for 45 minutes – 1 hour, until the desired doneness.
- In a large bowl combine the chopped greens and half of the warm dressing. Toss to coat and wilt greens.
- Add the roasted vegetables and the other half of the dressing. Toss to coat.
- Add avocado, bacon, and/or nuts and gently toss.
- Serve immediately.
- If your kids aren’t fans of greens you can leave them out. Just eat the roasted vegetables with the warm dressing.
- Serving Size: 1 cup
- Calories: 262
- Sugar: 15g
- Sodium: 833mg
- Fat: 17g
- Saturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 5mg
Keywords: seasonal recipe, winter vegetables