Vegetable Salad with Lemony Salad Dressing

A beautiful, fresh bowl filled with goodness for a warming Winter salad! We tossed together some roasted butternut squash and onions, with blanched green beans and pan-fried mushrooms, with some fresh greens and herbs but the best part is the citrus dressing. A simple mix of lemon, mustard, onion, and olive oil to add zest to this salad.

Add some chickpeas, lentils, or black beans for a protein boost.


Cooking Methods

  • Roasting
  • Pan-Fry
  • Poaching




For the Salad:

  • 500 g Food Lover’s Market Butternut
  • 1 onion, cut into wedges
  • 350 g Food Lover’s Market Green Beans
  • 250 g Food Lover’s Market White Button Mushrooms, halved
  • Handful of Mixed Herb Salad Leaves
  • 2 Radishes, thinly sliced
  • 2 Spring onions, thinly sliced
  • Handful of chives, cut into 1 cm pieces

For the Dressing:

  • Zest and juice of 1 lemon
  • 1 Lemon, cut into segments
  • 30 ml (2 tbsp) honey (*coconut sugar, agave or maple syrup for a vegan option)
  • 15 ml (1 tbsp) Wholegrain Mustard
  • 250 ml (1 cup) Olive Oil
  • Salt and Black Pepper, to taste


For the Salad:

  1. Preheat the oven to 180°C. Place the butternut and onions on a baking tray and drizzle with olive oil and season with salt and pepper. Roast in the oven for about 30-40 minutes or until cooked and golden.
  2. Top and tail the green beans and blanch until just cooked.
  3. Heat a frying pan with a dash of olive oil and sauté the mushrooms until golden.
  4. Assemble the salad by arranging the salad leaves, all the cooked vegetables, radishes, spring onions and chives.
  5. Season to taste and serve with the lemony fresh salad dressing.
  6. For the Dressing:

    1. Combine all ingredients in a jar and shake until emulsified.
    2. You can also store the dressing, in an airtight jar in the fridge for up to 2 weeks.


Do you have to use lemons for the dressing?

No, you can use any citrus you love! We recommend oranges or Naartjies if you don’t want lemons.

For a little more deliciousness, add a teaspoon of tahini to the dressing and mix it up. 

3 ways with Butter Rusks