This oven-roasted vegetable salad with juicy cherry tomatoes and crunchy asparagus is a light and colorful side dish for busy weeknights. A drizzle of tangy honey-mustard dressing makes it absolutely perfect!

 

This effortless summer salad with sweet-and-tangy dressing will simplify your weeknights in no time.

Why I Love This Roasted Vegetable Salad

• Great for leftovers. In this roasted vegetables recipe, you can also toss in leftover baby potatoes, broccoli, or carrots to reduce food waste.
• Simple. Salt and pepper are all you need to help bring out the veggies’ natural sweetness.
• Perfect for summer. Homemade honey-mustard dressing adds tang and brightens this salad full of fresh summer veggies.
• Side dish to main. Adding juicy grilled turkey or extra-firm tofu will turn this side dish into an easy main.

Recipe Ingredients

The sweet honey-mustard dressing pairs beautifully with the salad’s juicy tomatoes and spicy bell peppers. Scroll to the recipe card at the bottom of the post for the full recipe.

For the Salad

• Brussels sprouts – The leaves should be crisp and tightly packed together.
• Asparagus – Don’t worry if they’re not as crisp anymore.
• Red bell peppers – Any color of bell pepper works.
• Red cabbage – Green cabbage is a great swap.
• Cherry tomatoes – Avoid Roma or heirloom tomatoes because they’re too meaty.
• Salt and pepper – I prefer kosher salt and freshly-cracked black pepper.
• Olive oil – Feel free to use avocado or coconut oil.

For the Dressing

• Olive oil – Go for rapeseed oil or avocado oil instead.
• Rice vinegar – White wine vinegar is a good swap.
• Dijon mustard – Smooth or coarse mustard are fine. Avoid American yellow mustard.
• Honey – It must be raw honey or agave nectar.

How To Make Roasted Vegetable Salad

Perfect for any occasion, from a casual lunch to a festive dinner, this recipe is a testament to how simple ingredients can create something tasty and sophisticated. All you need to do is toss the fresh veggies and bake away!

1. Prep. Preheat the oven to 400˚F and line two baking sheets with parchment paper.
2. Toss them. Mix all the veggies with olive oil, salt, and pepper in a large bowl until well combined.
3. Bake them. Spread out the veggies on the baking sheets in a single layer. Pop them into the oven for 35-40 minutes or until tender. Stir them around every 15 minutes to ensure even cooking. Remove them from the oven and let them cool for 5 minutes.
4. Make the dressing. Whisk all of the dressing ingredients until smooth.
5. Serve. Add the salad to serving plates and drizzle with dressing. Serve and enjoy!

Serving Suggestions

This roasted vegetable salad is a great side for your favorite chicken, turkey, pork, or beef dinners. Pair it with my Roast Chicken or Air Fryer Turkey Breast for poultry options. My Skillet Bourbon Steak and Bacon Wrapped Pork Tenderloin are other great options. A side of my Sun-Dried Pasta also helps complete the meal.

Proper Storage

This recipe isn’t freezer-friendly because the veggies would lose their texture, but you can make it in advance, sans dressing, for the week.

• Fridge: Store the veggies in an airtight container and refrigerate for up to 5 days. Discard them immediately if they taste sour or feel sticky.
• To reheat it: Microwave it for up to a minute or until warm. You can also heat it in a pan over medium-high heat for 7-8 minutes, stirring occasionally.

More Salad Recipes To Try

• Southwestern Salad
• Broccoli Cauliflower Salad
• Grape Salad
• Chopped Salmon Salad