Roasted Vegetable Salad with Honey Mustard Vinaigrette

This Roasted Vegetable Salad comes together perfectly with butternut squash, carrots, broccoli, and beetroot nestled on a bed of fresh spring mix greens, and drizzled with a tangy Honey Mustard Vinaigrette. Enjoyed warm or cold, this side salad can be served on its own or alongside your favorite main dish!

This roasted veggie salad can be enjoyed anytime, as the ingredients are widely available all year long. You can enjoy it cold in the summer months and warm in the cooler months. This combination of vegetables is a great one — balancing each other’s flavors and offering their own unique set of nutritional benefits.

And because salads and dressing go hand in hand, pairing these roasted veggies with a homemade honey mustard vinaigrette, you have a certified winner! A straightforward blend of olive oil, honey mustard, white wine vinegar, garlic, and salt and pepper adds the right amount of slightly sweet tanginess to enhance all ingredients. And the feta cheese is the cherry on top.

Ingredients for a Roasted Vegetable Salad:

• For the vegetables, you will need butternut squash, carrots, broccoli florets, and beetroot. These will be roasted in the oven until tender, caramelized, and golden brown. Before roasting, the vegetables are seasoned with sea salt, black pepper, garlic powder, and tarragon.
• I use a fresh spring mix as the foundation for salad. This blend of greens typically consists of lettuce, spinach, and arugula.
• The homemade vinaigrette is made using honey mustard, olive oil, white wine vinegar, sea salt, black pepper, and garlic.
• You can finish your salad off with feta cheese crumbles.

How to make a Roasted Vegetable Salad:

Cut the vegetables. Peel the butternut squash and remove the stem and seeds. Cut the butternut squash into cubes. You should measure out 2 cups to roast and save any remaining for another recipe. Remove the tops and bottoms from the carrots and beet roots, then chop them into cubes. Chop the head of broccoli into smaller, edible pieces, only using the florets or the florets and the top portion of the stem, per your preference.

Prepare the vegetables for the oven. Add the chopped butternut squash, carrots, beetroot, and broccoli to a large bowl and season evenly. Coat the ingredients slightly with ¼ cup of olive oil and toss them together. Place parchment paper on a baking sheet (paid link) and place vegetables on top of the parchment paper. Note: Spread the vegetables out onto a baking sheet (paid link). Split the vegetables between multiple baking sheets if needed. Crowding will steam the vegetables instead of roasting them.

Roast the vegetables. Preheat the oven to 425 degrees and roast the vegetables for 15-30 minutes. Continue roasting until the vegetables are tender when pierced with a fork, and the edges are slightly charred or caramelized. Check and stir the vegetables every 10 to 15 minutes. Note: In general, the broccoli will roast in 15 minutes while the root vegetables (squash, carrots, beetroot) will take up to 30 minutes.

Make the vinaigrette. In a large bowl, combine olive oil, white wine vinegar, honey mustard, salt, pepper, and garlic powder, then whisk (paid link) until well blended.

Build the salad. In a large serving bowl, add the fresh spring mix (greens) and roasted vegetables. Pour the honey mustard vinaigrette over the salad or serve it on the side. Toss all salad ingredients together. Top off the salad with feta cheese and serve.

Tips & Tricks

Can I serve this salad hot or cold?

Yes! You can serve it cold or warm. It’s is perfect served cool in the summer and during cooler months, serving it warm is right on time.

What other vegetables can I substitute?

Feel free to swap out the butternut squash, beetroot, carrots, or broccoli with any of the following: Sweet potatoes, potatoes, turnips, acorn squash, brussels sprouts, zucchini, cauliflower, bell pepper, onion, eggplant, tomato, asparagus, or green beans.

Can I make this ahead of time?

Absolutely! Just allow the vegetables to cool completely and place them in the fridge in an airtight container. When you are ready to serve, you can toss with the vinaigrette.

Roasted Veggie Salad with Honey Mustard Dressing

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• Author: Eric Jones
• Total Time: 35 minutes
• Yield: 4 – 6

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Description

This Roasted Vegetable Salad comes together perfectly with butternut squash, carrots, broccoli, and beetroot nestled on fresh greens, and drizzled with a tangy Honey Mustard Vinaigrette.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups butternut squash, chopped
• 1 cup fresh carrots, chopped
• 1 cup fresh broccoli florets
• 1 cup beetroot, chopped
• 1/4 cup olive oil
• 1 tsp tarragon
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 8 oz fresh spring mix
• feta cheese, optional topping

For the Honey Mustard Vinaigrette:

• 2 tbsp honey mustard
• 1 cup olive oil
• 1/3 cup white wine vinegar
• 1/4 tsp sea salt
• 1/4 tsp black pepper
• 1/4 tsp garlic paste

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Instructions

1. Vegetable Preparation: For the butternut squash, remove the skin, stem, and seeds, and then chop into cubes. You will need 2 cups. For the carrots and beetroot, remove the tops and the bottoms and chop into cubes. 
2. Add the chopped butternut squash, carrots, beetroot, and broccoli to a large bowl. Season evenly with tarragon, garlic powder, sea salt, and black pepper. Lightly coat with olive oil, then mix together.
3. Place parchment on a baking sheet (paid link). Place vegetables on parchment paper*. 
4. Roast at 425 degrees for 15 – 30 minutes*.
5. In a bowl, combine the honey mustard, olive oil, white wine vinegar, sea salt, black pepper, and garlic paste. Whisk (paid link) until blended and set aside. 
6. In a large bowl, add the fresh spring mix and roasted vegetables. Pour the honey mustard vinaigrette over the salad and toss. You can also serve the vinaigrette on the side.

Notes

Note: Spread the vegetables out onto a baking sheet (paid link). Split the vegetables between multiple baking sheets if needed. Crowding will steam the vegetables instead of roasting them.

Note: In general, the broccoli will roast in 15 minutes while the root vegetables (squash, carrots, beetroot) will take up to 30 minutes.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Low Carb
• Method: Oven Baked
• Cuisine: American

Nutrition

• Calories: 395
• Sugar: 12.8g
• Sodium: 2376mg
• Fat: 22.1g
• Carbohydrates: 46.2g
• Fiber: 7.1g
• Protein: 8g
• Cholesterol: 0mg