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.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Course Appetizer, lunch, Salad, Side Dish
Cuisine American, bbq, california, vegan
Servings 4
Calories 222 kcal
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
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.
Calories: 222 kcal Carbohydrates: 39 g Protein: 5 g Fat: 7 g Saturated Fat: 1 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 3 g Sodium: 107 mg Potassium: 1166 mg Fiber: 7 g Sugar: 9 g Vitamin A: 29376 IU Vitamin C: 74 mg Calcium: 131 mg Iron: 2 mg
Keyword glutenfree, grilled, healthy, plant-based, potatoes, salads