Chef John Folse's Resolution Salad

Resolution Salad
PREP TIME: 45 Minutes

This mix of wonderful roasted vegetables with a sweet honey vinaigrette will make it extremely easy to stick to that all-famous New Year's resolution. We have made it slightly spicy by adding red pepper flakes, but feel free to make it as spicy or as mild as you like.


  • 3 red onions, peeled and quartered
  • 3 potatoes, scrubbed and cut into wedges
  • 2 zucchini, sliced ½ inch thick
  • 2 yellow squash, sliced ½ inch thick
  • 2 yellow bell peppers, deseeded and sliced vertically
  • 2 orange bell peppers, deseeded and sliced vertically
  • 4 small tomatoes, halved or 2 large tomatoes, quartered
  • 6 large white mushrooms, halved
  • 3 tbsps olive oil
  • ½ tsp crushed red pepper flakes
  • 2 tbsp chopped basil
  • salt and pepper to taste
  • 6 tbsps extra virgin olive oil
  • ½ c. honey
  • 2 tbsps balsamic vinegar
  • juice and zest of 1 lemon
  • shaved Parmesan

Preheat oven to 400 degrees F. Place all vegetables in a large shallow roasting pan. Drizzle the olive oil over the vegetables, sprinkle red pepper flakes and basil and season with salt and pepper. Shake the baking pan gently to ensure vegetables are well coated wtih oil and seasonings. Bake for about 35-40 minutes, or until vegetables are tender and browned on the edges. Stir gently 2-3 times with a spatula during baking to ensure even cooking. In a mixing bowl, mix the extra virgin olive oil, honey, vinegar, lemon juice and zest and blend well with a wire whisk. Pour the dressing over the roasted vegetables and toss well. Serve on a large platter or divide into individual servings and garnish with shaved Parmesan.