Preheat oven to 400F.
Cut the cauliflower into small florets, and place on a baking sheet. Sprinkle with some salt and drizzle a little oil on top. Roast in the preheated oven until cauliflower has soften, about 20 minutes. Remove from the oven and let cool.
Remove 2 inch of the bottom of the asparagus and slice the spears on an angle into 2 inch pieces.
In a medium saucepan, place the asparagus and the peas. Fill the pot with water just to cover the veggies and bring to a boil on high heat. Cook for 2 more minutes, then remove from the heat.
Transfer the asparagus and peas to a bowl filled with ice water, to stop the cooking process and retain the green color of the veggies. Remove the veggies from the bowl once cold.
In a large bowl, combine the roasted cauliflower florets, peas, asparagus, and the chopped herbs.
In a small jar combine the ingredients for the vinaigrette. Closed the jar with the lid and shake well until the dressing emulsifies.
Pour the dressing over the salad and mix it in well.