Penn Herb Wellness Guide
Chilled Roasted Vegetable Salad with Horseradish-Dijon Dressing
Kate Miller
Tangy dressing is perfect over chilled, roasted vegetables.
Ingredients
- 1/2 lb broccolini, trimmed
- 1/2 lb baby portabella mushrooms, quartered
- 1/2 lb asparagus, trimmed
- 1/2 lb green beans, trimmed
- 2 med yellow squash, halved lengthwise and thickly sliced
- 1 red bell pepper, sliced
- 1 Tbs olive oil
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp pepper
- 2 Tbs Dijon mustard
- 1 Tbs horseradish
- 1/3 cup water
Directions
- Combine vegetables in a large bowl. Add olive oil, salt, garlic powder, and pepper; toss to combine.
- Spread vegetables onto foil-lined baking sheets. Bake at 425F for 15 minutes, or until vegetables are crisp-tender and lightly roasted.
- Let vegetables come to room temperature and then transfer to the refrigerator.
- While the vegetables chill, whisk together the mustard, horseradish, and water. Pour the dressing over the vegetables and toss until combined.
- Chill dressed vegetables until serving.
Nutrition Facts
Calories 101
Calories from Fat 31 (31%)
(6%)Total Fat 4g
(2%)Saturated Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 2g
(0%)Cholesterol 0mg
(24%)Sodium 580mg
(24%)Potassium 829mg
Total Carbohydrate 16g
(24%)Dietary Fiber 6g
Sugars 6g
Sugar Alcohols 0g
(12%)Protein 6g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2025.