Ironic Slogan Recipe

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper.

Toss the carrot batons, red bell pepper pieces, and zucchini rounds with 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper in a bowl until evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet, leaving a little space between pieces so they roast rather than steam.

Roast on the middle rack for 18–22 minutes, stirring once halfway through, until vegetables are tender and have golden-brown edges. Remove from oven and let cool slightly.

In a small bowl or jar combine 3 tablespoons fresh lemon juice, 1 tablespoon sherry or white wine vinegar, 1 teaspoon Dijon mustard, and 1/2 teaspoon honey or maple syrup.

Add 1/2 teaspoon minced fresh garlic, 1 tablespoon finely chopped parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Whisk briefly to combine.

Slowly stream in 3 tablespoons extra-virgin olive oil while whisking (or cap the jar and shake vigorously) until the dressing emulsifies. Taste and adjust seasoning—add a little more salt or a squeeze of lemon if needed.

Spoon about 3/4 cup hummus into a small bowl or portion cup. Smooth the top with the back of a spoon and drizzle 1 teaspoon extra-virgin olive oil over it. Sprinkle 1/4 teaspoon smoked paprika if using.

Place 6 cups of mixed salad greens into a large serving bowl or divide between two plates.

Scatter the halved cherry tomatoes and sliced cucumber over the greens.

Arrange the warm roasted vegetables over the salad so they sit on top of the greens.

Spoon the prepared hummus onto one spot of the salad (about 3/4 cup total), creating a visible dollop rather than mixing it in.

Drizzle the new lemon vinaigrette evenly over the salad—start with about 2 tablespoons and add more to taste (reserve any leftover dressing for another use).

Sprinkle 3 tablespoons toasted pumpkin seeds over the salad and finish with a light grating of lemon zest if desired.

Serve immediately with 8 crackers on the side for scooping the hummus and for crunch.

If preparing ahead, keep the dressing and crackers separate and store roasted vegetables and hummus refriger ated in airtight containers for up to 2 days; add dressing just before serving.