Roasted Vegetable Salad 2

Roasted Vegetable SaladIn the big girl world, life becomes more complicated. Making friends isn’t as simple as walking to breakfast with the girl two doors to the left in your freshman dorm. Nor is it as easy as sharing a spoon of key lime yogurt during lunch.

Where do you meet new women? How do you get to know them? Is it too soon to ask them to coffee? These are the questions we now face as we take on life beyond the classroom. In some ways, it’s more complicated than dating. There’s not the same, I like you, you like me, lets do this thing.
Roasted Vegetable Salad by Baguette Taste Wonder Bread BudgetYou meet girls at work functions and cocktail parties. You bump into them in the grocery store. You bond over tucking in tags they’ve missed, saving them from the creeper at the bar, and drooling over the hot new shoes in the display window. Sometimes the route is even more unpredictable. Sometimes it involves your current boyfriend’s ex-girlfriend and a healthy dose of competitive basketball.
Alice and I are coming up on our two-year friendversary. We officially met on May 1, 2011. I’d seen her before and I didn’t like her much. She played on a rival basketball team and she was this speedy little bugger who never seemed to stop running. She still doesn’t. But now usually I play with her, so I’m okay with it. As am I okay with her love of vegetables, especially the roasted variety.

Roasted Vegetable Salad
Adapted from Sunset

1 medium red onion, cut into 8 wedges
½ pound sweet potatoes, peeled and cut into 1-inch chunks
½ pound red potatoes, cut into 1-inch chunks
1 red bell pepper, cut into 1-inch chunks
½ pound parsnips, cut into 1-inch chunks
4 TBS olive oil
1 tsp salt
1 tsp pepper
½ cup coarsely chopped walnuts
2 TBS red wine vinegar
2 TBS honey
6 ounces, loosely packed mixed greens 

Preheat oven to 425 degrees. Cover a rimmed baking sheet with foil. (This will help with cleanup.) Add vegetables, 2 TBS olive oil, ½ tsp salt and ½ tsp pepper to baking sheet. Toss to coat thoroughly.

Roast until vegetables are tender and golden brown, about 50 minutes, turning halfway through the baking time. Roughly 10 minutes before the veggies are done, sprinkle walnuts on baking sheet and toast until golden.

Meanwhile, in a small bowl, whisk together 2 TBS olive oil, red wine vinegar, ½ tsp salt, ½ tsp pepper, and honey.

Pull veggies from the oven and set aside. Toss 1/3 of the dressing and mixed greens in a large bowl, adding more as needed. Top with vegetables. Serve warm.

Recipe in print-friendly format

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About Mikaela Cowles

I’m a food-gobbling, book-reading, aspiring photog. Born and raised in Seattle, I love dancing in the rain, bouquets of fresh basil and green grass between my toes. I like how kneading butter into flour makes my fingers soft. I’m passionate about all things sweet potato. I prefer my coffee black, my scotch on the rocks and my steak bloody. I hunt, when I have time; play basketball; and hike. I’ve been known to laugh so hard I hyperventilate. And, I’m the owner of Making Language Count, a boutique freelance writing business.

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