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Roasted Vegetable Salad

5 5 5
WW Freestyle: 3
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Roasted brussels sprouts, asparagus, red cabbage, peppers, and cherry tomatoes, topped with a delicious, homemade honey mustard dressing.
Servings: 8
Calories: 129


For the Vegetables

  • 1- pound large brussels sprouts , quartered
  • 1- pound asparagus , ends trimmed
  • 2 red bell peppers , julienned
  • 3 cups roughly chopped red cabbage
  • 1 cup cherry tomatoes
  • salt , to taste
  • freshly ground peppercorns , 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


  • Preheat oven to 400.
  • Line two baking sheets with foil; set aside.
  • Place the vegetables in a large mixing bowl and toss with the olive oil, salt, and pepper, to evenly coat.
  • Spread the vegetables on baking sheets in one layer.
  • Bake for 35 to 40 minutes, or until tender, stirring occasionally for even cooking.
  • In the meantime, prepare the dressing by whisking together all ingredients in a mixing bowl; mix until thoroughly combined.
  • Remove vegetables from oven and let cool for 5 minutes.
  • Drizzle with prepared dressing.
  • Serve.


Can be served as a side dish to any meal, or enjoyed as a light lunch or dinner.
Nutrition Facts
Roasted Vegetable Salad
Amount Per Serving
Calories 129 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 70mg3%
Potassium 524mg15%
Carbohydrates 13g4%
Fiber 4g16%
Sugar 6g7%
Protein 4g8%
Vitamin A 2250IU45%
Vitamin C 112.6mg136%
Calcium 59mg6%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.