Roasted Vegetable Salad with Honey Citrus Vinaigrette

Roasted Vegetable Salad

Great meals don’t always require effort – this Roasted Vegetable Salad is a perfect example. 

Monday, March 31st was my birthday, and since my daughter was working in the evening and my son was traveling, I decided to wait and celebrate this past weekend.  I felt like having a light healthy meal, nothing that would be too filling, plus high in nutritional value.  The weather was perfect – bright, sunny, finally spring-like, with temperatures reaching the high 60s.  A great reminder that swimsuit weather is just around the corner.

I stopped off at Whole Foods on my way home to gather up some veggies plus using some that my friend over at Melissa’s Produce sent to me.  I decided I’d grill a nice vegetable salad, but by the time dinner rolled around the weather got bad so opted to roast my veggies instead.  Along with my salad I made homemade croutons, so much better than the store bought varieties, and a honey citrus vinaigrette.

Honestly, I couldn’t have been happier with my birthday dinner that left me feeling content, and not stuffed.  I did have some grilled chicken breasts that I offered my husband since he’s not always a fan of just veggies – he too seemed quite satisfied.

Below is my recipe, and for my next post I’ll share how to make these simple homemade croutons. Please be sure to stop back…..

Roasted Vegetable Salad with Honey Citrus Vinaigrette



  • 1 pkg. Sweet Red Kapia Peppers - sweet, mild pepper
  • 1 8oz. container baby bella mushrooms
  • 1 yellow bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 bunch carrots, stems removed
  • 1 bunch asparagus, bottoms trimmed
  • Baby Romaine Leaves

Honey Citrus Vinaigrette

Honey Citrus Vinaigrette:

  • Juice of 1 lime
  • Juice of 2 Ojai Pixie Tangerines
  • 2 Tbsp. Honey
  • 1/2 tsp. cumin
  • 1/16 tsp. chili powder
  • 1/16 tsp. cayenne
  • 1/2 tsp. granulated sugar
  • 1/8 cup rice vinegar, unseasoned*
  • 1/2 cup canola or olive oil*



  1. Heat oven to 450 degrees Fahrenheit.
  2. Take vegetables except asparagus & mushrooms, and place on a sheet pan lined with heavy-duty foil.  Drizzle with olive oil and toss to combine.
  3. Place veggies in oven and roast for approximately 20 minutes.  After 12 minutes of roasting add mushrooms and asparagus that have also been drizzled and tossed with olive oil, onto the sheet pan.  Be sure to spread out all veggies so they cook evenly.
  4. Roast for an additional 8 minutes, then remove from oven and set aside.
  5. Plate: Place baby romaine leaves on plate, and top with roasted veggies.
  6. Combine all vinaigrette ingredients and whisk together until fully incorporated. Drizzle Roasted Vegetable Salad with Honey Citrus Vinaigrette or plain if preferred.

*Note: If you prefer omitting oil altogether in the vinaigrette then increase the rice vinegar to 1/4 instead of 1/8 cup.



Honey Citrus Vinaigrette