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Hearty Vegetable Salad View Larger

Hearty Vegetable Salad


  • 2 Tablespoons olive oil
  • 5 medium potatoes, red or white, quartered
  • 1 turnip, peeled and cut into thick matchstick slices
  • 1 small bag of baby carrots or 4 medium carrots cut the same as the turnip
  • 1 cup Brussels sprouts (stems removed, cut in half)
  • 1/2 cup onions, sliced
  • 1 cup beets, peeled and quartered

  • Dressing:
  • 1 shallot
  • 1/2 cup Stonewall Kitchen Bourbon Molasses Mustard
  • 1 Tablespoon brown sugar
  • 6 Tablespoons canola oil
  • Salt and pepper to taste


  1. To make dressing, in food processor blend shallot, Bourbon Molasses Mustard and brown sugar. Slowly drizzle in the canola oil until blended. Alternatively, you can finely chop one shallot and combine with mustard and brown sugar. Wisk in canola oil. Add salt and pepper to taste.
  2. Toss vegetables in olive oil, season with salt and pepper and roast in a 425 degree F oven - approximately 30 minutes, until golden brown.
  3. Put all vegetables in a bowl and gently toss with dressing while warm.
  4. Serve with crusty bread and soft cheese.


In Stock

Bourbon Molasses Mustard
Bourbon Molasses Mustard Item: 120810 $6.50