This oven-roasted vegetable salad with juicy cherry tomatoes and crunchy asparagus is a lightweight and colourful facet dish for busy weeknights. A drizzle of tangy honey-mustard dressing makes it completely excellent!
This easy summer season salad with sweet-and-tangy dressing will simplify your weeknights very quickly.
Why I Love This Roasted Vegetable Salad
- Nice for leftovers. Toss in leftover child potatoes, broccoli, or carrots to scale back meals waste.
- Easy. Salt and pepper are all it is advisable assist convey out the veggies’ pure sweetness.
- Good for summer season. Selfmade honey-mustard dressing provides tang and brightens this salad stuffed with recent summer season veggies.
- Facet dish to major. Including juicy grilled turkey or extra-firm tofu will flip this facet dish into a straightforward major.
Recipe Elements
The candy honey-mustard dressing pairs superbly with the salad’s juicy tomatoes and spicy bell peppers. Scroll to the recipe card on the backside of the submit for the complete recipe.
For the Salad
- Brussels sprouts – The leaves needs to be crisp and tightly packed collectively.
- Asparagus – Don’t fear in the event that they’re not as crisp anymore.
- Crimson bell peppers – Any coloration of bell pepper works.
- Crimson cabbage – Inexperienced cabbage is a good swap.
- Cherry tomatoes – Keep away from Roma or heirloom tomatoes as a result of they’re too meaty.
- Salt and pepper – I desire kosher salt and freshly-cracked black pepper.
- Olive oil – Be at liberty to make use of avocado or coconut oil.
For the Dressing
- Olive oil – Go for rapeseed oil or avocado oil as a substitute.
- Rice vinegar – White wine vinegar is an effective swap.
- Dijon mustard – Clean or coarse mustard are effective. Keep away from American yellow mustard.
- Honey – It should be uncooked honey or agave nectar.
Can I Use Different Greens?
After all! Broccoli and cauliflower florets, carrots, halved child potatoes, and chopped candy potatoes are nice methods to make this salad heartier and deplete all of the leftover veggies in your fridge.
How To Make Roasted Vegetable Salad
Good for any event, from an informal lunch to a festive dinner, this recipe is a testomony to how easy components can create one thing tasty and complex. All it is advisable do is toss the recent veggies and bake away!
- Prep. Preheat the oven to 400˚F and line two baking sheets with parchment paper.
- Toss them. Combine all of the veggies with olive oil, salt, and pepper in a big bowl till effectively mixed.
- Bake them. Unfold out the veggies on the baking sheets in a single layer. Pop them into the oven for 35-40 minutes or till tender. Stir them round each quarter-hour to make sure even cooking. Take away them from the oven and allow them to cool for five minutes.
- Make the dressing. Whisk all the dressing components till clean.
- Serve. Add the salad to serving plates and drizzle with dressing. Serve and luxuriate in!
Ideas & Variations
Flip this simple roasted vegetable salad into the primary dish with some rotisserie hen and freshly-grated parmesan.
- Use toppings. Sprinkle the salad with chopped pecans, sliced almonds, croutons, or shredded parmesan cheese for extra taste and texture in each chew.
- Go for store-bought. When you don’t have time to make the dressing, use your favourite store-bought honey-mustard dressing as a substitute. I desire low-sodium or natural variations.
- Spice it up. Toss the veggies with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon candy paprika, and 1/2 teaspoon dried parsley so as to add depth.
- Add protein. Prime the salad with leftover Rotisserie Hen or Sluggish Cooker Turkey Breast. You too can add Grilled Shrimp or extra-firm tofu to show the recipe into the primary dish.
- Line it correctly. Don’t line the baking sheets with foil or silicone baking mats. The veggies will follow the foil. When you use silicone baking mats, the mats will take up the veggies’ juices and aroma, altering the flavour of your baked items sooner or later. Follow parchment paper for finest outcomes.
Serving Ideas
This roasted vegetable salad is a good facet in your favourite hen, turkey, pork, or beef dinners. Pair it with my Roast Hen or Air Fryer Turkey Breast for poultry choices. My Skillet Bourbon Steak and Bacon Wrapped Pork Tenderloin are different nice choices. A facet of my Solar-Dried Pasta additionally helps full the meal.
Correct Storage
This recipe isn’t freezer-friendly as a result of the veggies would lose their texture, however you may make it prematurely, sans dressing, for the week.
- Fridge: Retailer the veggies in an hermetic container and refrigerate for as much as 5 days. Discard them instantly in the event that they style bitter or really feel sticky.
- To reheat it: Microwave it for as much as a minute or till heat. You too can warmth it in a pan over medium-high warmth for 7-8 minutes, stirring sometimes.
Extra Salad Recipes To Strive
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Preheat the oven to 400˚F and line two baking sheets with parchment paper; put aside.
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Place the greens in a big mixing bowl and toss them with olive oil, salt, and pepper to coat them evenly.
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Unfold out the greens on the baking sheets in a single layer.
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Bake for 30 to 40 minutes, or till tender, stirring sometimes for even cooking.
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Within the meantime, put together the dressing by whisking collectively all of the components in a mixing bowl; combine till totally mixed.
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Take away the greens from the oven and allow them to cool for five minutes.
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Drizzle with the ready dressing and serve.
- Roasting the tomatoes. When you desire your tomatoes a bit firmer within the salad, add them to the baking sheet about midway by means of the roasting course of. Personally, I like tossing them in proper from the beginning as a result of they launch these juices and a pure sweetness that infuse properly with the opposite greens.
- Completely different greens. Add broccoli, cauliflower florets, carrots, halved child potatoes, and chopped candy potatoes. This veggie salad is a incredible means to make use of up these veggies sitting within the crisper drawer.
Energy: 129 kcal | Carbohydrates: 13 g | Protein: 4 g | Fats: 7 g | Saturated Fats: 1 g | Ldl cholesterol: 0 mg | Sodium: 70 mg | Potassium: 524 mg | Fiber: 4 g | Sugar: 6 g | Vitamin A: 2250 IU | Vitamin C: 112.6 mg | Calcium: 59 mg | Iron: 2.6 mg
Dietary information is an estimate and supplied as courtesy. Values might differ in keeping with the components and instruments used. Please use your most popular dietary calculator for extra detailed information.
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