The best summer salad
This vegetable salad with dijonaise recipe is perfect for summer! It is a healthier and more flavorful riff on the American classic potato salad. This combo of roasted white sweet potatoes, cauliflower and grilled summer squashes is super tasty. I love the fresh pop of dill and the tangy drizzle of dijonaise. Bring this to your Memorial Day or Fourth of July cookout and it is sure to be a hit.
What is dijonaise?
Dijonaise is a creamy and tangy dressing made by mixing dijon mustard and mayonnaise. In this version I use vegan mayo. Dijon is a hugely flavorful mustard that combines brown mustard seeds and white wine plus other ingredients that can vary. I love using dijon in my marinades and dressings because it gives them a really distinct tang. In my opinion dijonaise is the best of both worlds with both the creaminess of mayo and the zippy taste of mustard combined. Drizzled over a summer salad or on a burger is a dream.
INGREDIENTS FOR VEGETABLE SALAD WITH DIJONAISE
The ingredients are simple and few for this delicious summer salad. You can use whatever summer squash that is abundant and feel free to sub any potato you like for the white sweet potatoes.
salad ingredients:
- olive oil
- salt
- white sweet potatoes
- cauliflower
- zucchini
- squash
grilling marinade ingredients:
- olive oil
- dijon mustard
- ½ tsp smoked paprika
- salt
dijonaise dressing:
- vegan mayo
- dijon mustard
- water
HOW TO MAKE Vegetable Salad with Dijonaise
This salad is easy to make even though there are three cooking processes needed. The first process is roasting the sweet potatoes and cauliflower in the oven. The beauty of this is that you may simultaneously grill the squash and zucchini without worrying about the roasting veggies. Here is the most efficient method of executing this delicious summer salad.
- Preheat oven to 400. Toss sweet potato and cauliflower in oil and salt, then bake for 20 minutes turning once halfway. Let cool.
- Make marinade for squash by combining oil, dijon, smoked paprika and salt.
- Coat zucchini and squash in marinade then grill for 6 minutes each side until well cooked. Remove from grill and let cool. Then chop in half moons.
- Combine potatoes, cauliflower, grilled zucchini and squash with dill in a bowl.
- Mix dijonaise and drizzle over chilled vegetable salad or keep separate and dip.
Other great summer salad recipes
Dijonaise and Dill Vegetable Salad
Ingredients
Salad
- 1 tsp olive oil
- pinch salt
- 2 white sweet potatoes cut in cubes
- 2 cups head cauliflower cut in florets
- 1 zucchini cut in half lengthwise
- 1 squash cut in half lengthwise
Grilling Marinade
- 1 tbsp olive oil
- 1 tsp dijon mustard
- ½ tsp smoked paprika
- pinch salt
Dijonaise
- 3 tsp vegan mayo
- 1 tsp dijon mustard
- 2 tsp water
Instructions
- Preheat oven to 400. Toss sweet potato and cauliflower in oil and salt, then bake for 20 minutes turning once halfway. Let cool.
- Make marinade for squash by combining oil, dijon, smoked paprika and salt.
- Coat zucchini and squash in marinade then grill for 6 minutes each side until well cooked. Remove from grill and let cool. Then chop in half moons.
- Combine potatoes, cauliflower, grilled zucchini and squash with dill in a bowl.
- Mix dijonaise and drizzle over chilled vegetable salad or keep separate and dip.
Lee
Love love love this idea! It's classic enough to be approachable, yet nourishing enough to please more health-focused eaters. This would be so perfect for a Memorial Day BBQ on the deck!