Vegetable Salad with Lemony Salad Dressing
https://foodloversmarket.co.za/recipes/winter-vegetable-salad/
A beautiful, fresh bowl filled with goodness for a warming Winter salad! We tossed together some roasted butternut squash and onions, with blanched green beans and pan-fried mushrooms, with some fresh greens and herbs but the best part is the citrus dressing. A simple mix of lemon, mustard, onion, and olive oil to add zest to this salad.
Add some chickpeas, lentils, or black beans for a protein boost.
Cooking Methods
- Roasting
- Pan-Fry
- Poaching
Serves
4Ingredients
For the Salad:
- 500 g Food Lover’s Market Butternut
- 1 onion, cut into wedges
- 350 g Food Lover’s Market Green Beans
- 250 g Food Lover’s Market White Button Mushrooms, halved
- Handful of Mixed Herb Salad Leaves
- 2 Radishes, thinly sliced
- 2 Spring onions, thinly sliced
- Handful of chives, cut into 1 cm pieces
For the Dressing:
- Zest and juice of 1 lemon
- 1 Lemon, cut into segments
- 30 ml (2 tbsp) honey (*coconut sugar, agave or maple syrup for a vegan option)
- 15 ml (1 tbsp) Wholegrain Mustard
- 250 ml (1 cup) Olive Oil
- Salt and Black Pepper, to taste
Directions
For the Salad:
- Preheat the oven to 180°C. Place the butternut and onions on a baking tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30-40 minutes or until cooked and golden.
- Top and tail the green beans and blanch until just cooked.
- Heat a frying pan with a dash of olive oil and sauté the mushrooms until golden.
- Assemble the salad by arranging the salad leaves, all the cooked vegetables, radishes, spring onions and chives.
- Season to taste and serve with the lemony fresh salad dressing.
- Combine all ingredients in a jar and shake until emulsified.
- You can also store the dressing, in an airtight jar in the fridge for up to 2 weeks.
For the Dressing:
Notes
Do you have to use lemons for the dressing?
No, you can use any citrus you love! We recommend oranges or Naartjies if you don’t want lemons.
For a little more deliciousness, add a teaspoon of tahini to the dressing and mix it up.
