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    Vegetable Salad with Dijonaise

    May 18, 2022 by Sara Tercero 9 Comments

    Jump to Recipe Print Recipe

    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.

    image Dijonaise and Dill Vegetable Salad
    Dijonaise and Dill Vegetable Salad

    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
    • fresh dill

    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. To simplify this recipe further, cook the squash and zucchini on a sheet pan as well.

    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 dressing and drizzle over chilled vegetable salad or keep separate and dip.

    Other great summer salad recipes

    • Curry Tofu Salad
    • Lemon Tahini Orzo Salad
    • Balsamic Strawberry and Feta Salad
    image Dijonaise and Dill Vegetable Salad

    Dijonaise and Dill Vegetable Salad

    This recipe is perfect for summer! It is a healthier and more flavorful riff on the American classic potato salad. The combo of roasted white sweet potatoes, cauliflower and grilled summer squashes is super tasty.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Appetizer, lunch, Salad, Side Dish
    Cuisine American, bbq, california, vegan
    Servings 4
    Calories 223 kcal

    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
    • 3 tbsp fresh dill

    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.

    Nutrition

    Calories: 223kcalCarbohydrates: 40gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 107mgPotassium: 1168mgFiber: 7gSugar: 9gVitamin A: 29399IUVitamin C: 74mgCalcium: 131mgIron: 2mg
    Keyword glutenfree, grilled, healthy, plant-based, potatoes, salads
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Lee

      May 25, 2022 at 11:33 am

      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!

    2. Teri

      October 08, 2023 at 2:37 pm

      5 stars
      Great marinade for the zucchini and squash - don’t skip it. I used a grill pan on the stove, worked well. Double the recipe and keep the sauce separate so you can microwave some of the veggies to quickly round out other meals as needed.

    3. Sara Tercero

      October 09, 2023 at 3:26 pm

      Thank you for the 5 star rating! I love this one too. That marinade works for everything!

    4. Jean

      March 19, 2024 at 8:59 am

      I'm wondering what *type* of squash. Acorn or butternut ok? Zucchini is a type of squash, also.

    5. Sara Tercero

      March 19, 2024 at 9:56 am

      Hi Jean, yes zucchini, yellow summer squash, goldbar squash are the best types for this recipe. Acorn and butternut would also be delicious but would need a different preparation method.

    6. Trenya

      April 20, 2024 at 3:01 pm

      How much dill?? It's not listed in the ingredient list.

    7. Sara Tercero

      April 23, 2024 at 1:05 pm

      Hello Trenya, sorry about the typo! This is an older recipe, I am surprised it hadn't been called to my attention! I have fixed it to say 3tbsp fresh dill. Use more or less depending on your preferences.

    8. Christine

      April 28, 2024 at 1:04 pm

      5 stars
      This is delicious, definitely give it a try!

    9. Sara Tercero

      April 28, 2024 at 1:23 pm

      Thanks so much!

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    About BetterFoodGuru

    image Sara Tercero

    Hi, I am Sara Tercero, the Chef behind BetterFoodGuru. It is my mission to prove that plants are delicious and to help others cook and eat their way to health and happiness. My recipes are inspired by global flavors and my love for eating the rainbow. Reach out on social media or leave a review with feedback!

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