If you’re craving a hearty salad, try this roasted vegetable salad with honey mustard dressing.
In my opinion, a good salad encompasses fresh greens, protein, roasted veggies, and a delicious dairy-free dressing. If I can fit it in, I try to roast a bunch of veggies and save them to eat throughout the week. One way I love eating it is in this roasted vegetable salad with honey mustard dressing. Homemade honey mustard is easy to make and so much healthier than the store-bought version.
By now, we have all started to adjust to our new normal. It was definitely a transition. Kids staying home, adults working from home, online school, feeding and cleaning a million dishes a day, etc. Even though I enjoy cooking for the most part, I definitely needed a break. We usually keep it simple with sandwiches and paninis for lunch.
I’m not one of those people who can eat the same thing every day. I need variety. That’s why I love making this roasted vegetable salad with honey mustard dressing. I can easily change up the protein, add a mix of greens or throw in some nuts.
The roasted vegetables make this salad taste 10x better than a regular boring salad and is super filling while adding a good amount of nutrition.
Here’s how to make your own!
Roasted Vegetable Salad with Honey Mustard Dressing
Chop up some of your favorite vegetables. I recommend a combination of regular potatoes, sweet potatoes, and onions. I also love roasted cauliflower, broccoli, kabocha squash, and mushrooms. Roasted vegetables taste so good! You really can’t go wrong with any of these combinations.
Place veggies on the baking sheet and drizzle a generous amount of oil. Add salt and pepper. Bake in the oven at 450 degrees until well cooked. I flip the vegetables once and usually cook for about 25-30 minutes. Cooking times will vary by oven so keep an eye of them so you don’t burn the vegetables. When I use my convection oven, it only takes about 20 minutes at 425 degrees.
Homemade Honey Mustard Dressing
- 5 tbsp mayo
- 1.5 tbsp mustard
- 4 tbsp honey
- 2 tsp water
Mix all ingredients together in a container like a small mason jar. Place in fridge for up to 3 weeks.
This is my version of honey mustard dressing but you can modify the ingredients. If you like it sweeter, add extra honey. I mix this in a small mason jar and it lasts for about 1-2 weeks. It’s soooo tasty. I will never buy honey mustard dressing again.
For this particular salad, I added leftover Pico de Gallo on top of my greens and added some steak. Roasted vegetables went on top and then I drizzled the honey mustard. Oh it’s soooo good!
It tastes like something you’d order from a restaurant except it’s probably a whole lot healthier. This large wooden tray was one of my Mother’s Day gifts and it’s perfect for serving.
Now, I have a hankering for some salad again. Try it and lmk what you think!
Let all that you do be done in Love. 1 Corinthians 16:14