In a large mixing bowl, combine the halved cherry tomatoes, chopped carrots, diced yellow pepper, broccoli florets, cut asparagus, diced red onion, chopped red cabbage, cauliflower florets, and cubed pepper jack cheese.

In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and lemon juice. Stir in the ranch seasoning, along with salt and black pepper to taste.

Pour the dressing over the prepared vegetable mixture in the large bowl and toss until everything is evenly coated.

Cover the bowl tightly with plastic wrap or transfer the salad to an airtight container and refrigerate for at least 2 hours, or ideally overnight.

Before serving, gently stir the salad and transfer it to a serving bowl or plate.