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+ servings
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 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, lunch, Salad, Side Dish
Cuisine American, bbq, california, vegan
Servings 4
Calories 222 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

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: 222kcalCarbohydrates: 39gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 107mgPotassium: 1166mgFiber: 7gSugar: 9gVitamin A: 29376IUVitamin C: 74mgCalcium: 131mgIron: 2mg
Keyword glutenfree, grilled, healthy, plant-based, potatoes, salads
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