Farmer’s Market Salad with Mustard Vinaigrette

This farmers market salad is packed with fresh summer vegetables and topped with a tangy mustard vinaigrette. It features roasted potatoes, green beans, corn, cherry tomatoes, and mixed greens. The homemade mustard vinaigrette is addictive and makes even salad skeptics come back for seconds.

What makes this salad special is the roasted potatoes. They make the salad hearty and filling, so you’re not hungry two hours later. The salad is naturally gluten-free and dairy-free as written, but it’s also delicious topped with grilled chicken or goat cheese if you want to add protein.

Ingredient Notes

• Fingerling potatoes – I use fingerling potatoes because they’re creamy and hold their shape when roasted. You can also use baby potatoes, red potatoes, or Yukon gold potatoes cut into bite-sized pieces.
• Mixed greens – Use any salad greens you like. I prefer a spring mix or baby kale, but romaine, arugula, or spinach all work great.
• Corn – Fresh corn cut off the cob is best in summer, but frozen corn works year-round. You can also use leftover grilled corn for extra flavor.
• Green beans – Fresh green beans roasted until tender-crisp add great texture. You can substitute with roasted asparagus or sugar snap peas.
• Stone ground mustard – This gives the vinaigrette texture and a robust flavor. You can use Dijon mustard for a smoother dressing, but make sure it’s gluten-free if needed.
• Shallot and garlic – These add depth to the vinaigrette. Mince them very finely so they distribute evenly throughout the dressing.
• Honey – A touch of honey balances the acidity of the vinegar. Use maple syrup if you want to make this vegan.
• Oil – I use olive oil or avocado oil for roasting the vegetables and making the vinaigrette. Any neutral oil works.

MAKE THE VINAIGRETTE AHEAD

This mustard vinaigrette can be made up to 3 days in advance and stored in the refrigerator. Give it a good shake before using since the oil and vinegar will separate. For more tips on making the perfect vinaigrette, check out my honey mustard vinaigrette recipe .

FAQs

What other vegetables can I add?

This salad is very versatile. Try adding roasted bell peppers, cucumbers, radishes, or avocado. Roasted zucchini or summer squash would also be delicious.

Can I use a different dressing?

Yes! This salad is also great with balsamic vinaigrette, apple cider vinaigrette , or ranch dressing. The mustard vinaigrette is my favorite because it complements the roasted vegetables perfectly.

How do I make this vegan?

Replace the honey in the vinaigrette with maple syrup or agave nectar. The rest of the salad is already plant-based.

Can I add protein to make it a meal?

Absolutely! Grilled chicken, salmon, shrimp, or hard-boiled eggs all work great. Goat cheese or feta cheese are also great additions.

Expert Tips

• Roast the potatoes first, then add green beans. The potatoes need more time to cook than the green beans. Start the potatoes alone, then add the green beans for the last 5-10 minutes so they don’t overcook.
• Let the roasted vegetables cool slightly before adding to the salad. Warm vegetables will wilt the greens. Let them cool for 5-10 minutes so the salad stays crisp and fresh.
• Taste the vinaigrette with a piece of lettuce. The vinaigrette should be bold and flavorful on its own. Taste it with a piece of lettuce or tomato to see how the flavors balance with the vegetables, not alone.

Storage Instructions

Storage: Store leftover salad components separately. Keep the undressed greens in an airtight container for 3-4 days, roasted vegetables for 3-4 days, and the vinaigrette for up to 1 week in the refrigerator. I usually will reheat the roasted vegetables to bring them back to life before serving with the salad. Once dressed, the greens will get soggy. I usually recommend only dressing what you plan on eating.

Make ahead: Make the vinaigrette up to 2 days ahead. Store separately and assemble the salad right before serving for the freshest results.

Serving Suggestions

This farmers market salad pairs perfectly with gluten-free fried chicken or crispy air fryer chicken thighs . It’s a great side for Italian dinners, like my gluten-free lasagna and gluten-free chicken parmesan , too. It’s also great for summer BBQs and potlucks.

Method

Roast vegetables:

1. 1

   Preheat oven to 425°F. Line a baking sheet with foil or parchment paper.

2. 2

   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.

3. 3

   Roast potatoes for 15 minutes.

4. 4

   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.

5. 5

   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.

6. 6

   Remove from oven and let cool for 5-10 minutes while you prepare vinaigrette.

Make vinaigrette:

1. 7

   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.

2. 8

   Shake jar vigorously or whisk until well combined. Taste and adjust seasoning as needed. Set aside.

Assemble salad:

1. 9

   In a large bowl, combine 8 cups mixed greens, 2 cups cooked corn, and 2 cups cherry tomatoes.

2. 10

   Add cooled roasted potatoes and green beans to bowl.

3. 11

   Drizzle mustard vinaigrette over salad and toss until everything is well coated.

4. 12

   Season with additional kosher salt to taste if needed. Serve immediately.