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Farmer's Market Salad with Mustard Vinaigrette

This farmer's market salad with mustard vinaigrette combines all of my favorites from my local market and is topped with a delicious homemade mustard vinaigrette! Gluten-free, dairy-free and vegetarian! 
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Course: Appetizer, Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 269kcal
Author: Megan


For the Salad:

  • 1/2 lb fingerling potatoes (cut in half or sliced in rounds)
  • 2 tbsp oil (divided (olive oil or avocado oil work great))
  • 2 cups green beans
  • 2 cups corn (cooked (leftover corn is great for this or even frozen corn))
  • pinch of salt and pepper
  • 8 cups mixed greens
  • 2 cups cherry tomatoes (sliced in half)
  • salt (to taste)

For the Vinaigrette:

  • 2 tbsp stone ground mustard (make sure it is gluten-free)
  • 2 tbsp apple cider vinegar
  • 1/3 cup avocado oil or olive oil
  • 2 tsp honey
  • 1/2 shallot (finely minced)
  • 1 clove garlic (finely minced)
  • salt and pepper (to taste)


  • Preheat oven to 425F. In two separate bowls, mix potatoes and green beans with oil until the potatoes and green beans are covered. Place potatoes on a baking sheet lined with foil. Sprinkle with salt to taste. Roast for 15 minutes and then add the green beans to the pan. Roast an additional 5-10 minutes, until potatoes are tender and lightly browned and the green beans are tender yet still have a little bite to them. Set aside.
  • To make the vinaigrette, whisk together mustard, vinegar, oil, honey, shallot and garlic. Taste and adjust as needed. Add salt and pepper to taste.
  • To assemble, layer mixed greens with roasted potatoes, green beans, corn, cherry tomatoes and drizzle with mustard vinaigrette. Toss and serve.


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
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