Roasted Vegetable Salad with Citrus-Herb Vinaigrette

Sides & Salads | 4 servings

This colorful composed salad celebrates the season's bounty while honoring the bright, herbaceous character of the Bee's Knees. Roasted vegetables develop caramelized sweetness that echoes the honey in your cocktail, while a citrus-herb vinaigrette adds the tart, botanical notes that make the pairing sing. It's hearty enough to serve as a light entrée or elegant enough for a side.

Ingredients

• 1 cup Brussels sprouts, halved
• 1 cup beets, cut into wedges
• 1 cup rainbow carrots, cut on bias
• 8 oz broccolini, cut into florets
• 3 tablespoons olive oil
• Kosher salt and cracked black pepper
• 1 tablespoon honey
• For vinaigrette: ¼ cup fresh lemon juice
• 1 tablespoon fresh lime juice
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1 shallot, minced
• 2 cloves garlic, minced
• 1 tablespoon fresh tarragon
• 1 tablespoon fresh basil
• ½ cup olive oil
• 4 cups mixed salad greens
• ¼ cup toasted pumpkin seeds or sunflower seeds
• Fresh micro herbs for garnish

Instructions

1. Preheat oven to 425°F.
2. Toss Brussels sprouts, beets, carrots, and broccolini with 3 tablespoons olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 20-25 minutes, stirring halfway through, until tender and caramelized.
4. Drizzle hot vegetables with 1 tablespoon honey and toss gently.
5. For vinaigrette: whisk together lemon juice, lime juice, honey, Dijon mustard, minced shallot, garlic, tarragon, and basil.
6. Slowly whisk in ½ cup olive oil until emulsified. Season with salt and pepper.
7. Arrange mixed greens on a serving platter or individual plates.
8. Top with cooled roasted vegetables.
9. Drizzle vinaigrette over salad.
10. Garnish with toasted seeds and fresh micro herbs.