Roasted Vegetable Salad

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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!

Roastd asparagus, bell peppers, tomatoes, and brussel sprouts served on a platter with lemon wedges.


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.
Ingredients for roasted vegetable salad.

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.

Can I Use Other Vegetables?

Of course! Broccoli and cauliflower florets, carrots, halved baby potatoes, and chopped sweet potatoes are great ways to make this salad heartier and use up all the leftover veggies in your fridge.

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!

Recipe Tips & Variations

Turn this easy roasted vegetable salad into the main dish with some rotisserie chicken and freshly-grated parmesan.

  • Use toppings. Sprinkle the salad with chopped pecans, sliced almonds, croutons, or shredded parmesan cheese for more flavor and texture in every bite.
  • Go for store-bought. If you don’t have time to make the dressing, use your favorite store-bought honey-mustard dressing instead. I prefer low-sodium or organic versions.
  • Spice it up. Toss the veggies with 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon sweet paprika, and 1/2 teaspoon dried parsley to add depth.
  • Add protein. Top the salad with leftover Rotisserie Chicken or Slow Cooker Turkey Breast. You can also add Grilled Shrimp or extra-firm tofu to turn the recipe into the main dish.
  • Line it properly. Don’t line the baking sheets with foil or silicone baking mats. The veggies will stick to the foil. If you use silicone baking mats, the mats will absorb the veggies’ juices and aroma, altering the flavor of your baked goods in the future. Stick to parchment paper for best results.
Serving platter of roasted vegetable salad with lemon wedges.

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.

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Roasted Vegetable Salad

This easy, oven-roasted vegetable salad recipe with tangy honey-mustard dressing is a light side dish option for the week.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8


For the Vegetables

  • 1 pound large brussels sprouts,, quartered
  • 1 pound asparagus,, ends trimmed
  • 2 red bell peppers,, thinly sliced
  • 3 cups roughly chopped red cabbage
  • 1 cup cherry tomatoes
  • salt,, to taste, I use about 1 teaspoon of kosher salt per pound of vegetables
  • freshly ground black pepper,, to taste
  • 3 tablespoons olive oil

For the Dressing

  • 1 tablespoon olive oil
  • 2 tablespoons rice vinegar
  • 2 tablespoons smooth dijon mustard
  • 2 teaspoons honey
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  • Preheat the oven to 400˚F and line two baking sheets with parchment paper; set aside.
  • Place the vegetables in a large mixing bowl and toss them with olive oil, salt, and pepper to coat them evenly.
  • Spread out the vegetables on the baking sheets in one layer.
  • Bake for 30 to 40 minutes, or until tender, stirring occasionally for even cooking.
  • In the meantime, prepare the dressing by whisking together all the ingredients in a mixing bowl; mix until thoroughly combined.
  • Remove the vegetables from the oven and let them cool for 5 minutes.
  • Drizzle with the prepared dressing and serve.


  • Roasting the tomatoes. If you prefer your tomatoes a bit firmer in the salad, add them to the baking sheet about halfway through the roasting process. Personally, I love tossing them in right from the start because they release those juices and a natural sweetness that infuse nicely with the other vegetables.
  • Different vegetables. Add broccoli, cauliflower florets, carrots, halved baby potatoes, and chopped sweet potatoes. This veggie salad is a fantastic way to use up those veggies sitting in the crisper drawer.


Calories: 129kcal | Carbohydrates: 13g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 70mg | Potassium: 524mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2250IU | Vitamin C: 112.6mg | Calcium: 59mg | Iron: 2.6mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Carolyn says:

    That is my kind of salad! I’m like that when I go to a farmer’s market too, I get all bug-eyed and buy practically everything in sight!

  2. Stacy | Wicked Good Kitchen says:

    Oh, so happy your sweet little ones are OK! Better to be safe than sorry…with all those doc visits. But! GORGEOUS roasted veggie salad, Kate! Your photography gets better and better with each post. LOVE mustard dressing, too. Thanks for sharing! xo

  3. Maggie @ Sunnyside Up Smile says:

    Mhmmm this looks super tasty! I’ve been looking for a new summer salad and this is perfect! I love roasted veggies as a side and I never thought of making them the main attraction in such a gorgeous recipe! I just discovered your blog and I’ll be certain to follow you after this 🙂

    1. Katerina Petrovska says:

      Thank you!! 🙂

  4. Ramona says:

    Sorry to hear that you had to make so many visits to the ped’s office. That’s a tough week. Good thing you can chill out with these beautiful roasted veggies. 🙂

  5. Laura (Tutti Dolci) says:

    I love roasted veggies, this is salad perfection!

  6. Amy @ swiss miss in the kitchen says:

    This salad looks super great!! It’s filling enough as a dinner which makes it perfect for a hot summer night!! 🙂 Thank you!!

  7. Valerie says:

    I’m so out of the loop on the way kids are talking these days – thanks for the crash course.

    This salad looks super-delish! 😀

    Glad the splinter and ear infection turned out ok! (Hope that one was not a result of the other!)

  8. kirsten@FarmFreshFeasts says:

    This salad looks very colorful–nice job!

    I’m with you on splinters. I can handle so many other aspects of humanity (I’m trying to be polite about pee, poop, and puke) but I cannot deal with splinters. I turn into a big fat baby if I get one or if I try and get one out of anyone else. It’s funny–I can remove stitches or staples no prob . . . but a splinter? Eeew!


  9. Nancy R says:

    Loving the salad Kate……and your dressing sounds absolutely yum! I mean really YUM! I can’t wait to try this asap. 🙂