Roasted Vegetable Slaw with Warm Mustard Dressing & Spiced Pecans
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Salad
Serves: 3-4
Ingredients
  • 1 cup Brussel sprouts shredded
  • 1 cup red cabbage shredded
  • 1 cup broccoli stems shredded
  • 1 cup cauliflower riced
  • 1 poblano pepper seeded and diced
  • 1 small red onion diced
  • 3 tbsp fresh sage, thyme and rosemary chopped
  • 2 tbsp olive oil
  • Kosher salt and pepper
  • Warm Mustard Dressing
  • ⅓ cup extra virgin olive oil
  • 1 shallot thinly sliced
  • 2 tablespoons apple cider vinegar
  • 1 chopped date
  • 1 tablespoon Dijon and whole grain mustard
  • 1 tablespoon fresh thyme leaves
  • kosher salt and pepper
  • 1 pinch crushed red pepper flakes
  • Maple Pecans
  • 1 cup pecans
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • ¼ tea cinnamon
  • Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and ¼ teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment lined cutting board. Let cool and then roughly chop.
Instructions
  1. For Veggies:
  2. Heat oven to 450’F.
  3. Mix all ingredients in large bowl and season with S&P. Place on parchment lined baking sheets and roast for 15-20 minutes. Make sure to spread out on baking sheets so they roast and do not steam!
  4. For Dressing:
  5. To make the vinaigrette. Heat the olive oil in a medium skillet over high heat. When the oil simmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, date, mustards and thyme. Season with salt, pepper, and crushed red pepper flakes.
  6. For pecans:
  7. Heat a large skillet over medium heat. Add the pecans, 2 tablespoons maple syrup, 2 tablespoons butter, and ¼ teaspoon cinnamon. Cook, stirring often, until the pecans are toasted and golden, about 5-8 minutes. Remove the pecans from the pan to a parchment lined cutting board. Let cool and then roughly chop.
Recipe by Savor The Kitchen at https://savorthekitchen.com/roasted-vegetable-slaw-with-warm-mustard-dressing-spiced-pecans/