Honey Mustard Roasted Vegetable Quinoa Salad

Okay so imagine this: you open the oven and this golden, glazed scent spills out – warm, kind of sweet, sharp from a little Dijon maybe, with something roasted and earthy in it that makes you lean in closer without even realizing… That’s this salad. It’s humble and hearty and feels like fall got all dressed up, though honestly, I’d eat it barefoot in July too. That honey mustard thing clings to vegetables like it knows what they’re doing, and the quinoa underneath soaks up every last bit. It’s messy and gorgeous and good for you without trying too hard.

Why You’ll Crave It

• Balanced textures – soft roasted veg, fluffy quinoa, the occasional crunch if you add nuts (which I usually do)
• The honey mustard dressing: just tangy enough, a bit sweet, and somehow brings it all together like it was always meant to be
• Meal prep friendly – the flavors actually get better the next day, which feels like magic
• It looks beautiful – those bright roasted peppers and zucchini on the quinoa base? Pure color therapy

The first time I made this, I didn’t even sit down – I just leaned over the counter and kept going back for spoonfuls. It disappeared embarrassingly fast.

What You’ll Need

• Quinoa: 1 cup, rinsed well – it makes a difference, trust me, or it tastes dusty
• Vegetable broth or water: 2 cups – broth adds flavor but water is fine too if you salt it gently
• Carrots: 2 medium, sliced on the diagonal (they roast up sweeter that way, don’t ask me why)
• Bell peppers: 1 large, any color you love (I tend to go red or yellow for sweetness)
• Zucchini: 1, halved lengthwise then chopped into half moons
• Red onion: 1 small, chopped – not too fine, you want some roasted edges
• Olive oil: 2 tbsp, enough for coating without drowning
• Honey: 1 heaping tbsp – golden and runny is best
• Dijon mustard: 1 tbsp – spicy Dijon, not the neon yellow one
• Garlic: 2 cloves, minced (or mashed with salt if you’re feeling fancy)
• Salt + black pepper: To taste – rough flakes, fresh ground, something with character
• Fresh parsley: A handful, chopped – for color and a peppery green bite at the end

Easy How-To

Preheat That Oven

Get the oven hot – 400ºF (200ºC) is what you’re going for. While it warms, start chopping.

Toss the Vegetables

Cut up your carrots, zucchini, peppers, onion. Toss them all into a big bowl. Pour over 1 tbsp olive oil and a bit of salt + pepper. Now add the honey mustard (next step below), then stir with your hands or a nice big spoon until coated.

Whisk Up the Dressing

In a little bowl or jar, combine honey, Dijon, remaining olive oil, garlic, and a bit more salt. Whisk or shake. This is your simple, magical glue. Pour it over the veggies and combine as above.

Roast Till Sweet and Golden

Spread those dressed veggies over a baking sheet (I line mine with parchment, always), and roast in that hot oven around 20-25 minutes, or until the carrots are soft and the onion edges are caramelized. Don’t be afraid of a little browning – it means flavor.

Cook the Quinoa While You Wait

Quinoa goes into a pot with 2 cups of water or broth. Bring to a boil, then cover and simmer till fluffable – which is usually 15 minutes. Once done, fluff with a fork and let it steam off a little so it’s not soggy.

Combine and Finish

In a big serving bowl, fold the quinoa and the roasted veggies together. Add parsley here – or wait and scatter it on top. If you like feta, now’s the time to crumble it in. Or toasted walnuts. Or both.

Good to Know

• If your honey is a bit thick or crystallized, warm it gently before mixing… microwave for 10 seconds, that’s all it needs
• The quinoa can be made ahead (cool it down well before storing), and the veggies reheat beautifully without going limp
• If it tastes “flat” at the end, try a fresh squeeze of lemon juice – not much, just a whisper to wake it up

Serving Ideas

• Honestly great on its own with a glass of wine, or serve alongside grilled chicken or salmon for something heartier

Top Tricks

• Cut your vegetables all around the same thickness – that helps everything roast evenly and no biting into a still-raw carrot surprise

Frequently Asked Questions

Can I use other vegetables?

Definitely. Sweet potatoes, cauliflower, kale, asparagus in spring – anything that roasts up tender and catches the dressing. Just remember to group veggies with similar cooking times, or add sturdier ones first.

How long can I keep leftovers?

About 3 days in the fridge, sealed up tight. It’s great cold or at room temp. I usually add a splash more dressing or lemon juice on day two just to brighten it back up.

Can I make this vegan?

Yes – just use agave syrup or maple instead of honey. The rest is already naturally plant-based and very friendly to substitutions.