A delightful and easy-to-make roasted vegetable salad served over fresh greens, perfect for a healthy and flavorful meal.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking of the vegetables.
Prepare the asparagus, mushrooms, and cherry tomatoes by washing and trimming them as needed.
Cut the vegetables into similar sizes for even roasting.
Spread the vegetables on a baking sheet and drizzle with olive oil. Season with salt and pepper.
Toss the vegetables gently to ensure they are evenly coated.
Roast the vegetables in the oven for about 10-12 minutes, or until tender and slightly caramelized.
Keep an eye on the vegetables to prevent overcooking.
In a mixing bowl, whisk together the red wine vinegar, olive oil, minced shallot, Dijon mustard, and honey to make the dressing.
Taste the dressing and adjust the seasoning if needed.
Combine the roasted vegetables with the dressing while they are still warm.
Mix gently to avoid breaking the vegetables.
Serve the dressed vegetables over a bed of fresh mesclun greens.
Arrange the salad attractively for a beautiful presentation.
Enjoy your roasted vegetable salad warm or at room temperature.
Pair with a slice of crusty bread for a complete meal.
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