Salad Greens with Tarragon Honey Dijon Vinaigrette

As seen in my monthly column on @YorkRegion - Renata's Table: Leafy greens pair perfectly with honey Dijon vinaigrette

Happy New Year!

After all the rich savories and sweets over the Holidays, I like to lighten up meals in our home and this delicious and super nutritious salad is perfect. The vinaigrette dressing really is the star of this salad with the tarragon adding a wonderful subtle flavour. The dressing can be made ahead and kept in your fridge for a couple of weeks. I drizzle it over burgers, sandwiches, oven roasted veggies – it’s such a versatile vinaigrette to have on hand! For the salad, I add all kinds of yummy ingredients to make it a meal. For example, the oven-roasted sweet potatoes drizzled with a bit of maple syrup, or cubed tempeh with a splash of tamari or soy sauce, pan roasted until crispy, adds vitamin B12 and a complete source of plant-based protein. The salad ingredients and portions are those I used in the photo. You can change up the almonds for other nuts, the feta for other cheeses, even add cooked edamame beans.  Use your imagination and your tastes to craft your perfect healthy salad!

Prep Time: 20 Minutes / Makes: ~1 Cup Salad Dressing / Makes: 2 Main Meal or 4 Side Salads

Ingredients

Dressing

  • 3 cloves garlic – minced  

  • 3 Tablespoons White Wine Vinegar

  • 4 Tablespoons Liquid Honey

  • 3 Tablespoons Smooth Dijon Mustard

  • 1/2 teaspoon Fresh Lemon Juice

  • 1 teaspoon Dried Tarragon

  • 1/8 teaspoon Chili Powder

  • Pinch of Sea Salt

  • Generous Grinds of Fresh Black Pepper

  • 1/3 Cup Olive Oil

Salad

  • 6-8 Cups Salad Greens – Spring Mix, Baby Spinach or Chopped Romaine

  • 1 Medium Sweet Potato - peeled and cut into small cubes, tossed in 1 tablespoon olive oil, roasted for 25 minutes at 375°F then drizzled and tossed with a splash of maple syrup the last 5 minutes to caramelize

  • 1 Medium Carrot – peeled and sliced very thinly 

  • 1 Cup Sliced Almonds – toast for extra flavour

  • 1/2 Cup Craisins

  • ½ Cup Pomegranate Seeds

  • 2 Tablespoons Pumpkin Seeds

  • 1 284mL/10 oz fl. Can Mandarin Slices

  • 2/3 Cup Feta Cheese - crumbled

  • 1 Medium Pear - sliced very thinly

How It’s Made

  • In a jar with a tight-fitting lid, whisk all of the dressing ingredients, except the olive oil, together. Slowly pour in olive oil, whisking to blend.  Seal the jar and shake, shake, shake.

  • Add your salad ingredients to a large bowl. 

  • Drizzle the dressing over the salad and toss to coat. Garnish with the sliced pears on top.

Enjoy!

appetizer, Dairy Free, Dinner, Egg Free, Family-Friendly, Gluten Free, Healthy eating, Lunch, Light Supper, Salad, Side Dishes, VegetarianRenata RichardsonSalad Greens with Tarragon Honey Dijon VinaigretteComment