Herb roasted vegetables with creamy honey mustard dressing put a new spin on salad. They make the perfect side dish all year long.
I am partnering with Wayfair and Stonyfield for this post. I have been compensated for my time commitment to use these products. However, my opinions are entirely my own and I have not been paid to publish positive comments.
I love a fresh salad in the summer. To be honest I could eat a salad for breakfast, lunch and dinner all summer long!
But I do have a family to cook for. And I don’t have any big salad fans.
That means it’s time to put a new spin on salad.
My kids LOVE roasted vegetables. They often eat all of their vegetables first when I roast them.
Herb roasted vegetables with creamy honey mustard is a hearty summer salad everyone will love.
Most of the time I roast cauliflower, Brussels sprouts or cabbage. If you think those are vegetables your kids don’t like try them roasted. You might be surprised!
During the summer there are plenty of other fresh vegetables to add to the mix, like zucchini, peppers and beans.
I used a combination of year round staples and fresh summer vegetables to create a colorful blend.
Add lots of extra virgin olive oil, unrefined sea salt and some fresh or dried herbs for a pop of flavor.
What’s a salad without dressing? To top this beautiful blend I put a creamy spin on my favorite honey mustard by adding whole milk Stonyfield yogurt.
The bright yellow dressing really pops against the rainbow of vegetables. And it adds a burst of flavor. Roasted vegetables with creamy honey mustard will be the center of attention at your dinner table.
Creamy honey mustard also makes a great veggie dip.
My kids may not be huge salad fans, but they do love veggies and dip! So another way to eat salad in the summer is to skip the lettuce and go straight for fresh vegetables with creamy honey mustard.
Herb roasted vegetables with creamy honey mustard is a great salad for entertaining. All of the prep work is done in advance so you can visit with your guests.
But you can’t serve a beautiful salad without the proper dishes. That’s where Wayfair comes in.
My favorite color is blue and I like simple. So of course I picked a stunning cobalt blue salad bowl. I love how it is wide and shallow – perfect for presenting a colorful salad. You can see the whole assortment of vegetables.
I have been searching for a salad dressing container for some time now. I usually just use a small mason jar. But for serving to guests that is not so convenient. This cruet is just what I’ve been looking for. (Plus I learned a new word…cruet). These will come in so handy when I serve salads at parties and family gatherings.
My favorite product from Wayfair is this set of condiment cups. They are perfect for dipping veggies in dressing. They are also great for holding after school snacks. They come in four fun colors so each kid can pick what color they like. Did you know that can make vegetables taste better? It can.
Whether you need a fancy salad to serve to guests or you’re just trying to get your kids to eat more veggies, herb roasted vegetables with creamy honey mustard work well.
Let your kids help chop all of the vegetables and make the simple dressing. Then use some fun, festive serveware from Wayfair to brighten up the table.
What is your favorite summer salad? How do you dress it up?
- 10 cups variety of vegetables (cauliflower, Brussels sprouts, carrots, onions, peppers, zucchini, cabbage, beets, parsnips, rutabaga)
- 1/3 cup extra virgin olive oil
- 2 tsp. unrefined sea salt
- 1 tsp. dried basil
- 1/2 tsp. dried thyme
- 1 tsp. dried dillweed
- 1/2 cup plain, whole milk yogurt
- 1/2 cup honey
- 1/4 cup mustard
- 1/4 tsp. unrefined sea salt
- Cut the vegetables into uniform chunks.
- Heat oven to 375*F.
- Place vegetables on a parchment lined baking sheet.
- Pour olive oil over vegetables and season with salt and herbs.
- Toss to coat.
- Bake for about 1 hour, until vegetables are tender and browned.
- Combine all of the ingredients and mix well.
- Refrigerate until ready to serve.
- Serve vegetables warm, drizzled with honey mustard.
- The dressing can be made in advance.
- The dressing will last about 2 weeks in the refrigerator.
- The dressing can be used as a veggie dip.
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