Roasted Corned Beef and Cabbage Wedge Salad

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• 8 small rainbow carrots, cut in half lengthwise
• 1 large sweet onion, cut into 2-inch pieces
• 6 fingerling potatoes, cut in half lengthwise
• 1 head cabbage, cut into 8 wedges
• 1 pound deli corned beef, sliced 1 inch thick and cut into 3 inch strips
• 3/4 cup olive oil
• 1/2 teaspoon kosher salt
• 1 teaspoon onion powder

• 3 tablespoons stone ground mustard
• 1/2 teaspoon creamy horseradish
• 2 teaspoons honey
• 2 tablespoons honey white balsamic vinegar (or other light vinegar)
• 1 tablespoon hot water

• 2 slices marble rye bread, cut into 1 inch cubes.

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1. Preheat oven to 425 degrees.
2. Whisk olive oil, salt and onion powder together in large mixing bowl.
3. Add carrots, onions, potatoes and cabbage and toss to combine.
4. Brush large rimmed sheet pan with olive oil. Use tongs to transfer carrots, onions, potatoes and cabbage to baking sheet.
5. Roast vegetables in preheated oven for 15 minutes.
6. Add corned beef strips to sheet pan and continue roasting for an additional 8 minutes.
7. While vegetables are roasting, whisk together mustard, horseradish, honey, vinegar and hot water.
8. Heat sauté pan over medium heat, and drizzle in seasoned olive oil (from tossing vegetables).
9. Sauté bread cubes in seasoned olive oil until lightly browned, turning to prevent overbrowning.
10. Transfer marble rye croutons to paper towels to cool.

To assemble~

Arrange a wedge or two of roasted cabbage on each salad plate, then surround with corned beef strips and roasted vegetables.

Drizzle with Sweet and Spicy Honey Mustard Vinaigrette, and top with marble rye croutons.

Enjoy!

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