My New Favourite Dinner

I am beginning to wonder if my obsession of creeping food blogs is strange. Does everyone else do it too or are me and my roommates alone on this? I mean really it is not that satisfying, I do it in class, scrolling through foodgawker and longingly staring at perfected pictures of food, and usually it just makes me hungry. It also makes me imagine a world where I can make Hot Fudge Oreo Cupcakes, Salted Fudge Brownies, and Chocolate Chip Cookie Dough Cupcakes without consequence. I save all of these recipes and just wish that I had the time and funds to make them all.

Perhaps that's why we made this blog, to give our endeavors in the kitchen a bit more of a mission and sense of accomplishment. No, we will never be able to make the hundreds of recipes we have saved, however we will make some, and that will give our food blog obsessions a purpose.

And one day, we will make it on to the holy grail known as foodgawker.

Where am I going with this? Well seeing as bikini season is fast approaching, I started searching the blogs for salad recipes and found Warm Winter Vegetable Salad, which isn't really what I consider "salad" but ohmygod it is so good. Seriously, this is something I plan on making again and again, it was fantastic and so easy.

I adjusted the vegetables to what I had and you can do the same (see the link for the original).

Ingredients
1 small red onion, cut into wedges
1 sweet potato, cubed
2 carrots, peeled and chopped
3 stalks celery, chopped
1 zucchini, chopped
3 tbsp. olive oil, separated
1/4 cup chopped walnuts
1 1/2 tsp. balsamic vinegar
1 1/2 tsp. lemon juice
1/2 tsp. Dijon mustard
2 tbsp. parsley
1/4 cup crumbled feta

Directions
1. Preheat the oven to 425 degrees Fahrenheit.
2. In a roasting pan, toss the onions, sweet potatoes, carrots, celery and zucchini with two tablespoons of the olive oil.
3. Season the vegetables with salt and pepper and roast for about 45 minutes, stirring once or twice, or until tender and lightly browned in spots.

4. Meanwhile, spread the walnuts in a nonstick skillet and toast over medium heat until fragrant and lightly toasted, about 6 minutes (make sure to watch them, I didn't know this but walnuts can burn fast!)

5. In a medium bowl, whisk together the lemon juice, balsamic vinegar, mustard, and the remaining tablespoon of olive oil and parsley. Season with salt and pepper.
6. Add the vegetables and the walnuts to the dressing and toss.
7. Top the salad with the feta and serve warm or at room temperature.

Voila! Delicious, healthy, easy dinner, my favourite kind. And recipes like this make the hours I spend staring at food pictures worthwhile.