Roasted Vegetable Salad with Dijon Vinaigrette Delight Awaits!

Introduction to Roasted Vegetable Salad with Dijon Vinaigrette

As a busy mom, I know how challenging it can be to whip up something healthy and delicious. That’s why I adore this Roasted Vegetable Salad with Dijon Vinaigrette. It’s vibrant, packed with flavor, and comes together in no time! Whether you’re looking for a quick solution for a hectic weeknight dinner or a dish to impress your loved ones at a gathering, this salad fits the bill perfectly. The combination of roasted veggies and a tangy dressing creates a delightful experience that will leave everyone asking for seconds. Trust me, you’ll want to make this again and again!

Roasted Vegetable Salad with Dijon Vinaigrette Delight Awaits!

Print Recipe

A vibrant and healthy roasted vegetable salad drizzled with a tangy Dijon vinaigrette, perfect for any meal.

• Author: Chef Samantha
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Salad
• Method: Roasting
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

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• 2 cups mixed vegetables (bell peppers, zucchini, carrots)
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup red onion, sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup feta cheese, crumbled (optional)
• 2 tablespoons Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• 1/4 cup olive oil (for dressing)

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Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, toss the mixed vegetables with olive oil, salt, and black pepper.
3. Spread the vegetables on a baking sheet in a single layer.
4. Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
5. While the vegetables are roasting, prepare the vinaigrette by whisking together Dijon mustard, apple cider vinegar, honey, and olive oil in a small bowl.
6. Once the vegetables are done, let them cool slightly.
7. In a large serving bowl, combine the roasted vegetables, red onion, cherry tomatoes, and feta cheese.
8. Drizzle the Dijon vinaigrette over the salad and toss gently to combine.
9. Serve warm or at room temperature.

Notes

• Feel free to use any seasonal vegetables you have on hand.
• This salad can be made ahead of time; just add the vinaigrette before serving.
• For a vegan option, omit the feta cheese.

Why You’ll Love This Roasted Vegetable Salad with Dijon Vinaigrette

This Roasted Vegetable Salad with Dijon Vinaigrette is a game-changer for busy days. It’s quick to prepare, taking just 40 minutes from start to finish. The vibrant flavors of the roasted veggies paired with the zesty dressing create a taste explosion that’s hard to resist. Plus, it’s versatile! You can easily customize it with whatever seasonal vegetables you have on hand, making it a perfect fit for any meal.

Ingredients for Roasted Vegetable Salad with Dijon Vinaigrette

Gathering the right ingredients is the first step to creating this delightful Roasted Vegetable Salad with Dijon Vinaigrette. Here’s what you’ll need:

• Mixed vegetables: Think bell peppers, zucchini, and carrots. They add color and nutrition. Feel free to swap in any seasonal veggies you have!
• Olive oil: This is your go-to for roasting. It enhances flavor and helps achieve that perfect golden-brown finish.
• Salt and black pepper: Simple seasonings that elevate the taste of your veggies. A little goes a long way!
• Red onion: Sliced thin, it adds a sweet crunch that complements the roasted flavors beautifully.
• Cherry tomatoes: These little gems burst with sweetness and add a fresh contrast to the roasted veggies.
• Feta cheese (optional): Crumbled feta brings a creamy, tangy element. If you’re vegan, feel free to skip this!
• Dijon mustard: The star of the vinaigrette! It adds a zesty kick that ties the salad together.
• Apple cider vinegar: This tangy vinegar balances the richness of the olive oil and mustard.
• Honey: A touch of sweetness to round out the flavors in your dressing.
• Additional olive oil (for dressing): This helps emulsify the vinaigrette, creating a smooth and luscious dressing.

For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy cooking!

How to Make Roasted Vegetable Salad with Dijon Vinaigrette

Now that you have your ingredients ready, let’s dive into making this delicious Roasted Vegetable Salad with Dijon Vinaigrette. Follow these simple steps, and you’ll have a vibrant dish that’s sure to impress!

Step 1: Preheat the Oven

First things first, preheat your oven to 425°F (220°C). Preheating is crucial because it ensures that your vegetables roast evenly. A hot oven helps caramelize the natural sugars in the veggies, giving them that delightful golden-brown color and rich flavor. Trust me, you want that!

Step 2: Prepare the Vegetables

Next, wash your mixed vegetables thoroughly. I like to give them a good rinse under cold water. Then, chop them into bite-sized pieces. This helps them cook evenly. In a large bowl, toss the chopped veggies with olive oil, salt, and black pepper. Make sure every piece is coated well. This seasoning is what brings out their natural flavors!

Step 3: Roast the Vegetables

Spread the seasoned vegetables on a baking sheet in a single layer. This is key for roasting! If they’re too crowded, they’ll steam instead of roast. Pop them in the oven and roast for 20-25 minutes. Keep an eye on them! You want them tender and slightly caramelized. When they’re done, they should be golden and fragrant—just like a warm hug!

Step 4: Make the Dijon Vinaigrette

While the veggies are roasting, let’s whip up that zesty Dijon vinaigrette. In a small bowl, whisk together the Dijon mustard, apple cider vinegar, honey, and the additional olive oil. This dressing is the magic that ties everything together. It should be smooth and slightly thick. Taste it! Adjust the sweetness or tanginess to your liking.

Step 5: Combine and Serve

Once your roasted vegetables have cooled slightly, it’s time to combine everything. In a large serving bowl, mix the roasted veggies with sliced red onion, halved cherry tomatoes, and crumbled feta cheese if you’re using it. Drizzle the Dijon vinaigrette over the top and toss gently to combine. Serve this salad warm or at room temperature. It’s a colorful, healthy dish that’s perfect for any occasion!

Tips for Success

• Use seasonal vegetables for the best flavor and freshness.
• Don’t overcrowd the baking sheet; give veggies space to roast properly.
• Let the roasted vegetables cool slightly before mixing to keep the salad crisp.
• Adjust the vinaigrette to your taste; add more honey for sweetness or vinegar for tang.
• This salad can be made ahead; just add the dressing right before serving!

Equipment Needed

• Baking sheet: A standard sheet works great, but a cast-iron skillet can add extra flavor.
• Large bowl: Any mixing bowl will do, even a sturdy pot if that’s all you have!
• Whisk: A fork can also do the trick for mixing the vinaigrette.
• Knife and cutting board: Essential for chopping those vibrant veggies.

Variations of Roasted Vegetable Salad with Dijon Vinaigrette

• Grain Boost: Add cooked quinoa or farro for a heartier salad that’s packed with protein and fiber.
• Herb Infusion: Toss in fresh herbs like basil, parsley, or cilantro for an extra layer of flavor.
• Nutty Crunch: Sprinkle toasted nuts or seeds, such as walnuts or sunflower seeds, for added texture and healthy fats.
• Spicy Kick: Add a pinch of red pepper flakes to the vinaigrette for a zesty twist that’ll wake up your taste buds.
• Cheese Swap: Try goat cheese or a dairy-free alternative for a different creamy element that complements the veggies.

Serving Suggestions for Roasted Vegetable Salad with Dijon Vinaigrette

• Pair this salad with grilled chicken or fish for a complete meal.
• Serve alongside crusty bread or pita for a satisfying crunch.
• For drinks, a crisp white wine or sparkling water complements the flavors beautifully.
• Garnish with fresh herbs for a pop of color and freshness.

FAQs about Roasted Vegetable Salad with Dijon Vinaigrette

Can I use frozen vegetables for this salad?

While fresh vegetables are ideal for roasting, you can use frozen ones in a pinch. Just be sure to thaw and drain them well to avoid excess moisture. This will help achieve that lovely roasted texture!

How long can I store the Roasted Vegetable Salad?

This salad can be stored in the fridge for up to three days. Just remember to add the Dijon vinaigrette right before serving to keep everything fresh and crisp!

Can I make this salad vegan?

Absolutely! Simply omit the feta cheese, and you’ll have a delicious vegan Roasted Vegetable Salad with Dijon Vinaigrette. The dressing is already plant-based, so you’re all set!

What other vegetables work well in this salad?

Feel free to get creative! Vegetables like asparagus, broccoli, or sweet potatoes can add unique flavors and textures. Just adjust the roasting time as needed for different veggies.

Is this salad suitable for meal prep?

Yes! This Roasted Vegetable Salad is perfect for meal prep. Roast the veggies ahead of time and store them in the fridge. Just toss them with the vinaigrette when you’re ready to enjoy!

Final Thoughts

Creating this Roasted Vegetable Salad with Dijon Vinaigrette is more than just cooking; it’s about bringing joy to your table. The vibrant colors and flavors dance together, making every bite a celebration of health and happiness. I love how this dish can transform a simple meal into something special, whether it’s a family dinner or a gathering with friends. Plus, it’s a fantastic way to sneak in those veggies! So, roll up your sleeves, embrace the process, and enjoy the delightful experience of sharing this salad with your loved ones. You won’t regret it!