Spring Salad with Honey Mustard Vinaigrette (gf + vegan)
This salad is one of my favorites because it is so fresh and light, but it still feels hearty enough to have for a meal. The honey mustard vinaigrette is the perfect mix of tangy and sweet and it compliments the squash and cauliflower so well. While squash isn’t typically a spring vegetable, this salad still reminds me of spring and warmer weather to come…. hence the name, spring salad! I hope you love this recipe as much as I do!
The Secret GF
⅓ cup olive oil, plus more for roasting veggies
3 tbsp apple cider vinegar
¼ cup whole grain mustard
3 tbsp raw honey
salt and pepper, to taste
1 large head of green leaf lettuce
1 cup alfalfa sprouts
1 butternut squash, cut into cubes
1 head of cauliflower
1 cup green peas
1 can of chickpeas
Preheat the oven to 425⁰F. Line 2 baking sheets with parchment paper.
Cut the butternut squash into cubes and cut the cauliflower into small/medium pieces. Drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven for about 25 minutes, or until browned and cooked through. Stir the veggies halfway through roasting.
While the veggies are roasting, steam the peas in a pan with water for about 5-7 minutes.
Wash the lettuce and alfalfa and drain the chickpeas.
Once the squash, cauliflower, and peas are done, let them cool.
Make the dressing by whisking together the olive oil, vinegar, mustard, honey, salt and pepper.
Toss everything together and serve. If storing as leftovers, keep the dressing separate and mix in right before eating.