Go Back

Chilled Roasted Vegetable Salad with Horseradish-Dijon Dressing

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Appetizer
Keyword: Roasted Veggies, Vegetables

Ingredients

  • 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

Instructions

  • 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.