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To make the vinaigrette, fill a small bowl with olive oil, white balsamic vinegar, Dijon mustard, honey, salt and pepper and whisk well. Transfer the dressing to a bottle or salad dressing container.
Preheat the oven to 350°F.
Line a baking sheet with a piece of aluminum foil and spray the foil with cooking spray.
Arrange the broccoli, squash, red pepper and carrots in a single layer on the sheet pan. Season with salt, black pepper and Herbs de Provence.
Drizzle the vegetables with 2 tablespoons of olive oil and roast for 15 minutes until the veggies begin to soften.
Remove the vegetables from the oven and allow them to cool completely.
Fill a large bowl with the baby spinach, top with the cooled roasted vegetables. Add sliced tomatoes and crumbled goat cheese.
Drizzle with the homemade dressing and serve.