Spring Salad with Roasted Veggies and Zesty Mustard Vinaigrette

Ingredients

• 1 medium zucchini, diced
• 1 bell pepper (any color), diced
• 1 cup cherry tomatoes, halved
• 1 cup asparagus, cut into 2-inch pieces
• 1 red onion, sliced into wedges
• 2 tablespoons olive oil
• Salt and pepper to taste
• 4 cups mixed greens (baby spinach, arugula, or spring mix)
• ½ cup feta cheese, crumbled (optional)
• ¼ cup toasted nuts (walnuts or almonds)
• 1 avocado, sliced
• 3 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• ½ cup olive oil
• 1 tablespoon honey (or maple syrup for vegan)
• Salt and pepper to taste

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced zucchini, bell pepper, cherry tomatoes, asparagus, and sliced red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly.
3. Spread the vegetable mixture in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for 20-25 minutes, or until the vegetables are tender and lightly browned, stirring halfway through.
4. In a small bowl, whisk together the Dijon mustard, red wine vinegar, olive oil, and honey until well combined. Season with salt and pepper to taste.
5. In a large salad bowl, place the mixed greens as a base. Top with the roasted vegetables, crumbled feta cheese (if using), sliced avocado, and toasted nuts.