Roasted Vegetable Salad with Dijon Vinaigrette Delight Awaits!
A vibrant and healthy roasted vegetable salad drizzled with a tangy Dijon vinaigrette, perfect for any meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, toss the mixed vegetables with olive oil, salt, and black pepper.
- Spread the vegetables on a baking sheet in a single layer.
- Roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- While the vegetables are roasting, prepare the vinaigrette by whisking together Dijon mustard, apple cider vinegar, honey, and olive oil in a small bowl.
- Once the vegetables are done, let them cool slightly.
- In a large serving bowl, combine the roasted vegetables, red onion, cherry tomatoes, and feta cheese.
- Drizzle the Dijon vinaigrette over the salad and toss gently to combine.
- 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.