Roasted Vegetable Salad with Champagne Mustard Vinaigrette

Meal, serves 4, 300 ca/serving, 30 minutes


  • 1 bunch kale
  • 1 bunch asparagus
  • 1 bunch radish (about 12)
  • 1/2 jar HerbNZest Apple Champagne Mustard
  • 4 slices white bread (optional)
  • 4 tbs olive oil
  • 2 tbsp. red or white vinegar
  • ½ c aged cheddar shavings (optional)
  • ½ c pepitas (optional)
  • Sea salt and pepper to taste

    Preheat oven to 375 degrees. Wash and pat dry all vegetables with a paper towel. Chop kale into 4 inch strips. Remove asparagus ends and chop into 4 inch strips. Remove radish ends, then quarter. Dice white bread into 1 inch squares.

    Toss chopped kale in 1 tbs olive oil and wrap in aluminum foil. Toss asparagus, radish, separately in 1 tbsp. olive oil, salt and pepper and place on a baking sheet. On a third baking sheet place the bread pieces and drizzle olive oil on top. Place all 3 items in the oven to roast. Remove the croutons and kale after 5-7 minutes. Kale should be tender. Turn the asparagus and radish and roast for another 7-8 minutes until charred in spots and tender.

    For the Vinaigrette whisk together 4 tbsp. of HerbNZest Caramelized Apple Champagne Mustard, remaining olive oil and vinegar, salt, pepper.

    Place roasted kale first, followed by remaining vegetables and croutons in a salad bowl and drizzle vinaigrette on top. Sprinkle pepitas and cheese and serve while warm.

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    • Deboleena Dutta