Spring Salad with Honey Mustard Vinaigrette

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Even though it’s Summer here in Australia, I came across this beautiful spring vegetable recipe from Naturalmente Buono earlier this week. If you’ve been reading the blog for a while, you’d know I’m always on the look out for ways to make vegetables more exciting. I am rarely in the mood for a bowl of lettuce, tomato and cucumber, and while these ingredients have their place, most of the time I just find them boring.

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This spring salad incorporates baby potatoes and some colourful greens, coated in a sweet and tangy vinaigrette. I happily ate this for lunch today as is, although it is lacking in the protein department. It could be topped with sliced marinated and grilled lamb, or sit happily as a side dish to your choice of protein. The roasted potatoes in the recipe are one of my favourite parts. Usually when you’re incorporating ‘pots into a salad, it is a mayonnaise-laden potato salad. I like that this recipe gives you a small serve of starchy carbohydrates (helping you feel full), but skimps on the indulgent creamy dressing. The tart mustard vinaigrette works perfectly with the subtle flavour of potatoes, and I think even sweet potato would work well too.

This recipe has been adapted from the original spring salad seen on Naturalmente Buono, and you can see the original recipe here.

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Spring Salad with Honey Mustard Vinaigrette
Serves 2

Salad
8 baby potatoes, skin on, cut in halves
2 tsp olive oil
Salt and black pepper to taste
1 bunch asparagus, chopped into thirds, blanched
1 cup frozen peas, defrosted
2 cups baby spinach
6-8 radishes, cut in halves
2 spring onions, chopped into 1cm pieces
2 tbsp fresh dill sprigs, chopped finely

Vinaigrette
3 tbsp extra virgin olive oil
1 tbsp apple cider vinegar
1 tsp honey
2 tsp seeded mustard

1. Preheat oven to 200ºC. In a bowl, toss potatoes with olive oil and salt and pepper until well coated. Place on a baking paper-lined tray and roast for 20-30 minutes, or until potatoes are cooked through and golden around the edges.
2. To make the vinaigrette, combine extra virgin olive oil, apple cider vinegar,  honey and seeded mustard in a small jar. Close the lid and shake vigorously to combine.
3. To make the salad, add spinach, asparagus, peas, radishes, spring onions and dill in a large bowl. Add in warm potatoes and dressing on top and toss. The warmth from the potatoes will wilt the spinach slightly. Serve straight away.

Let me see all of your food creations and delicious snaps by using the hashtag #eatnik on your photos!

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