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large serving bowl of roasted veggie salad

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Roasted Veggie Salad with Honey Mustard Dressing

Recipe by Eric Jones

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.

  • Total Time35 minutes
  • Yield4 - 6 1x

Ingredients

Units Scale
  • 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

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

Find it online: https://dudethatcookz.com/roasted-vegetable-salad-with-honey-mustard-vinaigrette/