Farmer's Market Salad with Mustard Vinaigrette
This farmers market salad is loaded with roasted potatoes, green beans, fresh corn, and cherry tomatoes, all tossed with mixed greens and a tangy mustard vinaigrette. The roasted potatoes make it hearty and filling, while the homemade vinaigrette adds the perfect sweet and tangy flavor. Naturally gluten-free and dairy-free, it's perfect for summer BBQs and potlucks.
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Ingredients
For roasting the potatoes:
- ½ lb fingerling potatoes - cut in half lengthwise or sliced in rounds
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For roasting the green beans:
- 2 cups green beans
- 1 tablespoons olive oil
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
For the Mustard Vinaigrette:
- ⅓ cup avocado oil or olive oil
- 2 tablespoons stone ground mustard - make sure it is gluten-free
- 2 tablespoons apple cider vinegar
- 2 teaspoons honey
- ½ shallot - finely minced
- 1 clove garlic - finely minced
- kosher salt - to taste
- ground black pepper - to taste
For the Salad:
- 8 cups mixed greens
- 2 cups cooked corn - leftover corn is great or frozen corn that's been steamed
- 2 cups cherry tomatoes - sliced in half
- kosher salt - to taste
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Instructions
Roast vegetables:
- Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.
- In a bowl, toss ½ lb fingerling potatoes with 1 tablespoon olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper until well coated. Spread on prepared baking sheet in a single layer.
- Roast potatoes for 15 minutes.
- Meanwhile, toss 2 cups green beans with remaining 1 tablespoons olive oil, ¼ teaspoon kosher salt, and ¼ teaspoon ground black pepper in a separate bowl.
- After 15 minutes, add green beans to baking sheet with potatoes. Roast for an additional 10-12 minutes, until potatoes are golden and tender and green beans are tender-crisp with a slight bite.
- Remove from oven and let cool for 5-10 minutes while you prepare vinaigrette.
Make vinaigrette:
- In a jar with a lid or a small bowl, combine ⅓ cup avocado oil or olive oil, 2 tablespoons stone ground mustard, 2 tablespoons apple cider vinegar, 2 teaspoons honey, finely minced ½ shallot, finely minced 1 clove garlic, kosher salt, and ground black pepper.
- Shake jar vigorously or whisk until well combined. Taste and adjust seasoning as needed. Set aside.
Assemble salad:
- In a large bowl, combine 8 cups mixed greens, 2 cups cooked corn, and 2 cups cherry tomatoes.
- Add cooled roasted potatoes and green beans to bowl.
- Drizzle mustard vinaigrette over salad and toss until everything is well coated.
- Season with additional kosher salt to taste if needed. Serve immediately.
Notes
- Roasting vegetables separately: Start the potatoes first, then add the green beans for the last 10-12 minutes. This prevents the green beans from overcooking while the potatoes become tender.
- Potato options: Fingerling potatoes work best, but you can also use baby potatoes, red potatoes, or Yukon gold potatoes cut into bite-sized pieces.
- Fresh or frozen corn: Both work great. If using frozen, thaw it first. You can also use leftover grilled corn for extra flavor.
- Naturally gluten-free and dairy-free: This salad is naturally gluten-free and dairy-free as written. Add grilled chicken or goat cheese if desired.
Nutrition
Calories: 269kcal | Carbohydrates: 26g | Protein: 4g | Fat: 17g | Saturated Fat: 1g | Sodium: 81mg | Potassium: 562mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1235IU | Vitamin C: 38.8mg | Calcium: 33mg | Iron: 1.7mg
