Autumn salad with vegan honey-mustard dressing

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This autumn salad recipe with vegan honey-mustard dressing is easy, nutritious and perfect for this season.
This autumn salad recipe with vegan honey-mustard dressing is easy, nutritious and perfect for this season. I'm obsessed with it!

I’m madly in love with this vegan honey-mustard dressing it goes perfectly well with everything and makes this salad AMAZING. It is very easy to prepare and keeps in the fridge for over a week! Perfect right?

This autumn salad recipe with vegan honey-mustard dressing is easy, nutritious and perfect for this season. I'm obsessed with it!

You can prepare this salad with any grain or roasted vegetable you like; I just feel this combination is beautiful in presentation and delicious in flavor. The nutty flavor and chewy texture of the farro, are a perfect combination of the soft texture and sweet flavor of the sweet potatoes.

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This autumn salad recipe with vegan honey-mustard dressing is easy, nutritious and perfect for this season. I'm obsessed with it!

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This autumn salad recipe with vegan honey-mustard dressing is easy, nutritious and perfect for this season. I'm obsessed with it! This autumn salad recipe with vegan honey-mustard dressing is easy, nutritious and perfect for this season. I'm obsessed with it!

So here is the recipe for this delicious

Autumn salad with vegan honey-mustard dressing

and I hope you like it. If you do please share, the recipe, and the blog. I would be also super cool if you could share with me your finished salad on Instagram or Facebook. I would looooove to see your dish! 🙂 Tag me with @piloncilloyvainilla or use #piloncilloyvainilla in your post so I can find you.

Autumn salad with "honey-mustard" dressing

Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

This autumn salad recipe with vegan honey-mustard dressing is easy, nutritious and perfect for this season.

Servings: 6 people
Author: Piloncillo&Vainilla

Ingredients

Dressing
  • 1 tablespoon Dijon mustard
  • 2 tablespoons maple syrup
  • 2 tablespoons rice vinegar or white wine
  • 4 tablespoons Extra virgin olive oil or water
  • salt and pepper to taste
Farro
  • 1 cup farro uncooked you can use rice or other grain
  • 3 cups water
  • pinch of salt
Roasted vegetables
  • 1 tablespoon neutral taste oil I use avocado
  • 2 1/2 cups diced sweet potato
  • 1 medium red onion sliced
Salad
  • 4 handfuls of greens or sliced purple cabbage
  • 1/4 cup hazelnuts roasted and roughly chopped

Instructions

Roasted vegetables
  1. Preheat oven to 400ºF.
  2. Spread the diced sweet potatoes and sliced onion on a pan. Drizzle with olive oil, add a pinch of salt and pepper to taste. Arrange in a single layer and roast for about 35-40 min or until cooked and golden.
Farro salad
  1. Boil farro in three cups of water with a pinch of salt for 15-20 minutes. When the farro is cooked, drain any excess liquid and set aside.
Dressing
  1. Mix all ingredients in a bowl, taste for seasoning, adjust if necessary and set aside.
Salad
  1. To assemble the salad set a bed of greens on a serving dish, then add a layer of farro or the grain you are using, then the roasted vegetables add the hazelnuts and finish with the "honey-mustard" dressing.

 

 

This autumn salad recipe with #vegan honey-mustard dressing is easy, nutritious and perfect for this season. I'm obsessed with it!

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