Balsamic Honey Mustard Vegetables

I get in a slump, where I eat tons of salads. I love them, and I’m fine with it, but I don’t think my stomach is fine with raw vegetables all the time. So I’m in that area right now where I’m forcing myself to eat more cooked vegetables, and change it up. It helps that it’s Fall, too. I kind of forget how yummy celery is. Just crisp, clean and crunchy. I bought some, and it sat in the fridge for a while, then I decided to use it all up and make some random veggie dish. Here’s what I ended up with (I’m also on a mustard kick lately-so many options!).

Balsamic Honey Mustard Vegetables

  • 1 bunch celery
  • 3 cups cauliflower
  • 1 red onion, loosely chopped into chunks
  • Whole garlic cloves
  • Salt/pepper
  • Honey mustard
  • Balsamic vinegar

I brought a pot of water to boiling on the stove, and salted/peppered it. Then I added the celery and garlic since they’re more firm. I kept everything boiling, then added the onion and cauliflower. Once everything was cooked, but not mushy, I strained it. I tossed it in some organic honey mustard and a drizzle of balsamic vinegar, with an additional season of salt and pepper. So good. Sorry for the crappy pictures.

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Best. Fecking. Salad. Eva.

This is what I coined a new salad creation about a week and a half ago on my Facebook page (hey! did you know I have a Facebook page? Give it a like for tips, food, articles, inspiration, garden stuff, etc.: livinglikelinds).

It has started warming up, which brings for me, an urge to garden and make lots of salads-some staple salads, and some new salads. I think you’ll enjoy this cinnamon balsamic pear salad as much as I did!

Best. Fecking. Salad. Eva.

  • 3/4 bag butter lettuce
  • 2 Bosc pears, cut in chunks
  • 1/2 small diced red onion
  • 3-4 bacon strips, broken into bits
  • 1 TBSP (or drizzle) raw honey
  • Drizzle of balsamic vinegar
  • Sprinkle of kosher salt/pepp
  • Generous sprinkle of cinnamon

I threw all the dry ingredients (except for the bacon) into a large bowl, and drizzled with honey and balsamic vinegar, and tossed. This incorporated the cinnamon well (sidenote: Why have I not added cinnamon to salads before?). I topped with bacon bits. The light sweetness of the honey, toned down the balsamic, and the strong red onion paired well with the sweet Bosc pears. It’d be a great party or summer grilling salad!