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 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 you have to assist carry out the veggies’ pure sweetness.
- Excellent for summer season. Home made honey-mustard dressing provides tang and brightens this salad stuffed with contemporary summer season veggies.
- Aspect dish to predominant. Including juicy grilled turkey or extra-firm tofu will flip this aspect dish into a simple predominant.
Recipe Components
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 put up for the total 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.
- Pink bell peppers – Any colour of bell pepper works.
- Pink 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 favor kosher salt and freshly-cracked black pepper.
- Olive oil – Be happy 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 – Easy or coarse mustard are high quality. 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 burn up all of the leftover veggies in your fridge.
How To Make Roasted Vegetable Salad
Excellent for any event, from an informal lunch to a festive dinner, this recipe is a testomony to how easy elements can create one thing tasty and complex. All you have 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 nicely 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 easy.
- 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 principle 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 chunk.
- Go for store-bought. Should you don’t have time to make the dressing, use your favourite store-bought honey-mustard dressing as a substitute. I favor 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 Rooster or Sluggish Cooker Turkey Breast. You can too add Grilled Shrimp or extra-firm tofu to show the recipe into the principle dish.
- Line it correctly. Don’t line the baking sheets with foil or silicone baking mats. The veggies will keep on with the foil. Should 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. Keep on with parchment paper for finest outcomes.
Serving Solutions
This roasted vegetable salad is a superb aspect on your favourite rooster, turkey, pork, or beef dinners. Pair it with my Roast Rooster 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 upfront, 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 can too warmth it in a pan over medium-high warmth for 7-8 minutes, stirring often.
Extra Salad Recipes To Attempt
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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 often for even cooking.
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Within the meantime, put together the dressing by whisking collectively all of the elements in a mixing bowl; combine till completely 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. Should you favor your tomatoes a bit firmer within the salad, add them to the baking sheet about midway by way of the roasting course of. Personally, I really 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 unbelievable approach 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 could differ in accordance with the elements and instruments used. Please use your most well-liked dietary calculator for extra detailed information.
