Spring Salad with Honey Mustard Vinaigrette
A light salad featuring spring vegetables tossed with a sweet and tangy dressing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 2 people 1x
- Category: Salad
Ingredients
Scale
Salad
- 8 baby potatoes (, skins on, cut into 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 into 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
Instructions
- 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.
- 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.
- 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.