This oven-roasted vegetable salad with juicy cherry tomatoes and crunchy asparagus is a gentle and colourful facet dish for busy weeknights. A drizzle of tangy honey-mustard dressing makes it completely best possible!

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 scale back meals waste.
• Easy. Salt and pepper are all you want to assist deliver out the veggies’ herbal sweetness.
• Very best for summer time. Do-it-yourself honey-mustard dressing provides tang and brightens this salad stuffed with recent summer time veggies.
• Facet dish to major. Including juicy grilled turkey or extra-firm tofu will flip this facet dish into a very easy major.

Recipe Components

The candy honey-mustard dressing pairs fantastically with the salad’s juicy tomatoes and highly spiced bell peppers. Scroll to the recipe card on the backside of the put up for the whole recipe.

For the Salad

• Brussels sprouts – The leaves must be crisp and tightly packed in combination.
• Asparagus – Don’t fear in the event that they’re no longer as crisp anymore.
• Crimson bell peppers – Any colour of bell pepper works.
• Crimson cabbage – Inexperienced cabbage is a smart switch.
• Cherry tomatoes – Steer clear of 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 – Opt for rapeseed oil or avocado oil as an alternative.
• Rice vinegar – White wine vinegar is a superb switch.
• Dijon mustard – Easy or coarse mustard are high quality. Steer clear of American yellow mustard.
• Honey – It should be uncooked honey or agave nectar.

Can I Use Different Greens?

In fact! Broccoli and cauliflower florets, carrots, halved child potatoes, and chopped candy potatoes are nice techniques to make this salad heartier and burn up all of the leftover veggies to your refrigerator.

How To Make Roasted Vegetable Salad

Very best for any instance, from an off-the-cuff lunch to a festive dinner, this recipe is a testomony to how easy substances can create one thing tasty and complex. All you want to do is toss the recent veggies and bake away!

1. Prep. Preheat the oven to 400˚F and line two baking sheets with parchment paper.
2. Toss them. Combine all of the veggies with olive oil, salt, and pepper in a big bowl till smartly blended.
3. Bake them. Unfold out the veggies at the baking sheets in one layer. Pop them into the oven for 35-40 mins or till mushy. Stir them round each quarter-hour to make sure even cooking. Take away them from the oven and allow them to cool for five mins.
4. Make the dressing. Whisk all the dressing substances till clean.
5. Serve. Upload the salad to serving plates and drizzle with dressing. Serve and revel in!

Serving Ideas

This roasted vegetable salad is a smart facet on your favourite rooster, turkey, red meat, or pork dinners. Pair it with my Roast Hen or Air Fryer Turkey Breast for poultry choices. My Skillet Bourbon Steak and William Maxwell Aitken Wrapped Red meat Tenderloin are different nice choices. An aspect of my Solar-Dried Pasta additionally is helping entire the meal.

Right kind Garage

This recipe isn’t freezer-friendly since the veggies would lose their texture, however you’ll be able to make it upfront, sans dressing, for the week.

• Refrigerator: Retailer the veggies in an hermetic container and refrigerate for as much as 5 days. Discard them straight away 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’ll be able to additionally warmth it in a pan over medium-high warmth for 7-8 mins, stirring on occasion.

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