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Let’s talk about something we all have a soft spot for—vegetables.
Hold on, I know what you’re thinking. “Vegetables? Soft spot? Really?”
But hear me out. For the past six months, I’ve been absolutely enamored with roasted veggies; I’d dare say it’s becoming an obsession. You know, the sort of culinary love affair that sees you prepping butternut squash when you’d normally reach for a bag of chips.
Now, I love roasted vegetables so much that they often substitute as my main course. And while my family has happily joined the veggie train for dinner sides, they’ve been slower to accept them as the main star of a meal.
Then, something life-changing happened. At a recent family gathering, a caterer unveiled a treasure trove—a tray brimming with chilled roasted vegetables. One bite, and I was swooning! The game had changed, and I couldn’t wait to bring this revelation into my kitchen.
Why You Will Love Chilled Roasted Vegetable Salad with Horseradish-Dijon Dressing
If you’re a roasted veggie aficionado like me but have been sweating it out this summer, this recipe will be your saving grace.
What’s not to love?
The crisp, freshly roasted veggies meet a tangy and spirited dressing that adds a whole new dimension of flavor. Best of all, it’s an experience to relish, even as leftovers. So yes, this dish is the gift that keeps on giving!
- The Perfect Roast: To get that golden, crispy texture, don’t overcrowd your baking sheet.
- Chill Factor: Letting the veggies come to room temperature before chilling is key to maximizing their crunchiness.
- Dress to Impress: Don’t skimp on the Horseradish-Dijon dressing; it’s the secret sauce that brings this dish to life!
Adds a subtle, sweet flair that balances the overall taste.
Baby Portabello Mushrooms
These bring an earthy, meaty texture, rounding out the vegetable medley.
The slightly bitter profile of asparagus contrasts beautifully with the tanginess of the dressing.
Their buttery, mild flavor contributes to the dish’s complexity.
Gives the dressing its kick and zing!
Smoothes out the dressing and adds an elegant, tangy richness.
How to Make Chilled Roasted Vegetable Salad with Horseradish-Dijon Dressing
- Preheat your oven to 425°F. In a large bowl, combine your vegetables.
- Toss them with olive oil, salt, garlic powder, and pepper.
- Spread them out on foil-lined baking sheets, giving them room to breathe. Bake for about 15 minutes or until you’ve achieved crispy-on-the-outside, tender-on-the-inside perfection.
- Once done, let the vegetables cool down to room temperature before transferring them to the fridge.
- In a separate bowl, whisk together 1 tablespoon of your favorite Dijon mustard (I’m partial to stone-ground) and 1 tablespoon of horseradish. Add 1/3 cup of water to thin it out.
- Pour the dressing over the chilled veggies and toss them until they’re gleefully coated.
Serve this chilled roasted vegetable dish as a side or make it the star of your meal. Throw in some grilled chicken or tofu for added protein.
- Not a fan of horseradish? Try wasabi for a similar kick.
- You can swap green beans with snap peas for a slightly sweeter note.
- Large bowl
- Foil-lined baking sheets
Can I make this dish in advance?
Absolutely! This dish is great for meal prep. Just store the roasted veggies and the dressing separately in the fridge, and combine them about 30 minutes before serving.
How long will it last in the fridge?
The roasted veggies can last up to 4 days in the fridge, while the Horseradish-Dijon dressing can be kept for up to a week. However, once combined, aim to consume within 2-3 days for best flavor.
Can I freeze the roasted vegetables?
Technically, yes, but I wouldn’t recommend it. Freezing will affect the texture, making them a bit mushy upon thawing.
Can I use other types of mustard?
Certainly! Feel free to use any mustard variety you prefer; just note that the flavor profile of the dressing will change accordingly.
Is this recipe gluten-free?
Yes, it is! Just make sure your mustard and horseradish are gluten-free brands.
What can I use instead of horseradish?
If you’re not a fan of horseradish, you could try using wasabi or even a bit of grated ginger for a different kind of kick.
Chilled Roasted Vegetable Salad with Horseradish-Dijon Dressing
- 1/2 lb broccolini trimmed
- 1/2 lb baby Portabello mushrooms quartered
- 1/2 lb asparagus trimmed
- 1/2 lb green beans trimmed
- 2 medium-sized yellow squash sliced
- 1 red pepper sliced
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 1 tbsp dijon mustard
- 1 tbsp horseradish
- 1/3 cup water
- Optional: 1/4 cup grated Parmesan cheese
- Optional: 1/2 cup crumbled feta cheese
- Preheat oven to 425°F.
- In a large bowl, combine broccolini, baby Portabello mushrooms, asparagus, green beans, yellow squash, and red pepper.
- Toss with olive oil, salt, garlic powder, and pepper.
- Spread on foil-lined baking sheets.
- Roast for 15 minutes until crispy and tender.
- Let cool to room temperature, then chill.
- Whisk dijon mustard, horseradish, and water to make the dressing.
- Pour over chilled veggies and toss.