This oven-roasted vegetable salad with juicy cherry tomatoes and crunchy asparagus is a light-weight and colourful aspect dish for busy weeknights. A drizzle of tangy honey-mustard dressing makes it completely good!
This easy summer time 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 cut back meals waste.
- Easy. Salt and pepper are all you might want to assist carry out the veggies’ pure sweetness.
- Good for summer time. Do-it-yourself honey-mustard dressing provides tang and brightens this salad stuffed with contemporary summer time veggies.
- Facet dish to principal. Including juicy grilled turkey or extra-firm tofu will flip this aspect dish into a straightforward principal.
Recipe Elements
The candy honey-mustard dressing pairs fantastically with the salad’s juicy tomatoes and spicy bell peppers. Scroll to the recipe card on the backside of the publish for the total recipe.
For the Salad
- Brussels sprouts – The leaves ought to be crisp and tightly packed collectively.
- Asparagus – Don’t fear in the event that they’re not as crisp anymore.
- Purple bell peppers – Any shade of bell pepper works.
- Purple cabbage – Inexperienced cabbage is a superb swap.
- Cherry tomatoes – Keep away from Roma or heirloom tomatoes as a result of they’re too meaty.
- Salt and pepper – I choose 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 an alternative.
- Rice vinegar – White wine vinegar is an efficient swap.
- Dijon mustard – Easy or coarse mustard are superb. 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 off-the-cuff lunch to a festive dinner, this recipe is a testomony to how easy elements can create one thing tasty and complex. All you might want to do is toss the contemporary 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 properly 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 elements till clean.
- Serve. Add the salad to serving plates and drizzle with dressing. Serve and revel in!
Suggestions & Variations
Flip this simple roasted vegetable salad into the primary dish with some rotisserie rooster 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. For those who don’t have time to make the dressing, use your favourite store-bought honey-mustard dressing as an alternative. I choose 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. High the salad with leftover Rotisserie Hen or Gradual Cooker Turkey Breast. You may also 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. For those who use silicone baking mats, the mats will soak up the veggies’ juices and aroma, altering the flavour of your baked items sooner or later. Persist with parchment paper for finest outcomes.
Serving Ideas
This roasted vegetable salad is a superb aspect on your favourite rooster, 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 aspect 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 may also warmth it in a pan over medium-high warmth for 7-8 minutes, stirring sometimes.
Extra Salad Recipes To Attempt
Preheat the oven to 400˚F and line two baking sheets with parchment paper; put aside.
Place the greens in a big mixing bowl and toss them with olive oil, salt, and pepper to coat them evenly.
Unfold out the greens on the baking sheets in a single layer.
Bake for 30 to 40 minutes, or till tender, stirring sometimes for even cooking.
Within the meantime, put together the dressing by whisking collectively all of the elements in a mixing bowl; combine till totally mixed.
Take away the greens from the oven and allow them to cool for five minutes.
Drizzle with the ready dressing and serve.
- Roasting the tomatoes. For those who choose your tomatoes a bit firmer within the salad, add them to the baking sheet about midway via 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.
- Totally different greens. Add broccoli, cauliflower florets, carrots, halved child potatoes, and chopped candy potatoes. This veggie salad is a improbable method 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 offered as courtesy. Values might differ in keeping with the elements and instruments used. Please use your most popular dietary calculator for extra detailed information.
