Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || fooduzzi.com recipe

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Do you have any recipe staples?

Like ones that, if you show up to a party without it, then you’ll definitely hear about it? Ones that are your absolute go-to when you need a recipe you know you can count on?

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || fooduzzi.com recipe

Here at home, Mark and I freakin’ love my Thai Peanut Burrito Bowls. The dressing is nearly drinkable. Just a few months ago, we were having this quick and easy dinner at least twice a week. We made it for his family, I made it for my parents – it’s seriously so much yum.

And I can’t go to a party without bringing brownies from Sally at Sally’s Baking Addiction. I make the recipe from her first cookbook for my brother’s graduation party and everyone flipped. Like, absolutely nuts. Now it’s a constant request whenever I’m invited pretty much anywhere.

And when I go to my parents’ house, there’s one dish I will always ask for: Cookie and Kate’s Quinoa Broccoli Slaw. It’s a crowd-pleaser for everyone – my not-so-keen-on-quinoa brother even loves it! We’ve made large batches for parties, smaller batches for holidays with the fam, and giant batches for…well, me to take back to my apartment 😉

And because I’m me and I can’t leave a recipe alone, I’ve made some changes that make an already great recipe…even greater. My version is so quick and easy, and it’s a 30-minute meal that’ll leave you totally satisfied…with leftovers to spare for tomorrow’s work lunch! It’s one of those throw-everything-into-a-bowl-and-call-it-one-of-the-most-delicious-meals-you’ve-ever-had type of dishes, so it’s simple enough to have in your back pocket for any busy weeknight. Man, oh man. I have seriously found my new favorite everything in this Roasted Broccoli Quinoa Salad!

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || fooduzzi.com recipe

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || fooduzzi.com recipe

Let me start out by saying that this recipe is the real freakin’ deal. Simple, whole food ingredients. No fuss. Total and complete flavor euphoria.

Yes. Euphoria. I totally went there. 😉

It all starts off with the roasted broccoli. In my opinion, roasting is the best possible way you could treat a veggie, and roasted broccoli is pretty much the king of the whole veg-roasting business. Mark and I roast broccoli pretty much on the daily (is anyone saying that anymore?), so I never ever pass up an opportunity to toss some in the oven!

Question. Is quinoa still “cool”? Or am I like, a year late to this whole quinoa craze? I haven’t been a fan for so long, but I’ve slowly come around to sorta totally love this pseudo-grain (this dreamy recipe made me a total believer of the power of quinoa). You can use whichever kind you like – we even use red quinoa around Christmas time to have that whole groovy red and green thing goin’ on. So so cute.

And the dressing. Woahh woahh woahhhh it’s magic. Honey mustard has been a favorite of mine since I was wee, so it was super fun crafting my own homemade version! A simple mixture of dijon mustard, honey (or maple syrup for vegans!), olive oil, garlic, and lemon make an oh-so crave-able dressing that you’re pretty much going to want to swim in. Tangy-sweet perfection. ❤️

And the best part? This salad is still pretty much my favorite thing ever whether it’s warm, at room temperature, or straight from the fridge. Perfect for any time you want need to get your Roasted Broccoli Quinoa Salad on 😘

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || fooduzzi.com recipe

Ever single time I’ve walked past the fridge today, I’ve gobbled up a small spoonful of this stuff. #CantStopWontStop

Toss it over lettuce, serve it as a side, or dish it out all on its own, this Roasted Broccoli Quinoa Salad is definitely becoming your new recipe staple.

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing
Serves: 3-6 servings
 
Ingredients
  • 1 cup uncooked quinoa
  • 1 large (or two small) head of broccoli, florets removed and chopped to a uniform size
  • ¼ cup + 1 Tbsp. olive oil, divided
  • 1-2 Tbsp. dijon mustard*
  • 2-3 Tbsp. honey (or maple syrup for vegans)**
  • juice of ½ lemon
  • 1 clove garlic, minced or grated
  • 2 handfuls chopped walnuts or almonds (optional)
  • salt+pepper
Instructions
  1. Preheat the oven to 425 degrees F. Line a baking sheet with foil.
  2. Cook quinoa according to package directions, then set aside.
  3. Toss broccoli florets in 1 Tbsp. olive oil, and place on the baking sheet. Season with salt and pepper. Roast for 20-30 minutes, or until the broccoli is tender and golden.
  4. Meanwhile, make the dressing. Combine dijon, honey/maple syrup, lemon, garlic, and remaining ¼ cup olive oil in a small bowl or cup and stir to combine. The dressing will be thick. Season with salt and pepper to taste. Set aside.
  5. When the broccoli is roasted, carefully pour it into a food processor. Pulse until small pieces of broccoli remain (see photos).
  6. In a large bowl, combine quinoa and pulsed broccoli. Pour dressing on top***, and mix to combine. Add walnuts or almonds if desired. Serve warm, at room temperature, or cold! (Seriously, it's delicious all three ways).
Notes
*I used 2 Tbsp. because I love the tanginess that the dijon brings this salad. Mark thought it was a little strong. If you're especially sensitive to mustardy flavors, start with 1 Tbsp., taste, and increase if necessary.
**Just like the mustard, start out with 2 Tbsp. honey, and then taste and increase if desired!
***If you'd like to serve this salad with additional dressing on the side, you could absolutely double the recipe.

 

This recipe was slightly adapted from the wonderful Kathryne at Cookie and Kate!

Roasted Broccoli Quinoa Salad with Honey Mustard Dressing: a quick and easy 30-minute meal that's loaded with healthy ingredients and delicious flavors! It's gluten free and vegetarian, with a simple swap to make it vegan! || fooduzzi.com recipe

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83 Comments

  • Reply Rebecca @ Strength and Sunshine February 16, 2016 at 8:18 AM

    That’s a perfect meal! (Quinoa is always cool!)
    And love honey mustard so that dressing just sounds superb!!

    • Reply Alexa [fooduzzi.com] February 16, 2016 at 8:12 PM

      Thank you so much, Rebecca! It’s the honey mustard that really makes it!

  • Reply Nina isabella February 16, 2016 at 8:41 AM

    That looks so good !

    • Reply Alexa [fooduzzi.com] February 16, 2016 at 8:13 PM

      Thank you, Nina! I actually just had it for dinner, but I’m still craving more ;)

  • Reply Rebecca @ NOURISHED. the blog February 16, 2016 at 11:00 AM

    I love roasted broccoli. It’s my favourite way to cook it and it always tastes amazing!! I also love a good quinoa salad – and that dressing!!

    • Reply Alexa [fooduzzi.com] February 16, 2016 at 8:14 PM

      I do, too!! Seriously, roasted broccoli is one of our favorite movie-watching snacks! We’ll get out a bunch of dips and just go to town :)

  • Reply Beverley @ sweaty&fit February 16, 2016 at 11:08 AM

    This sounds awesome!! Sounds super simple, and easy to add protein too which I love. Also checking out this peanut burrito bowl because all those words are like the key to my heart.

    • Reply Alexa [fooduzzi.com] February 16, 2016 at 8:16 PM

      Thanks, Beverley! You’re totally right – you can add pretty much any protein you like to this! I’m going to add roasted chickpeas the next time I make it :) And DEFINITELY check out those Peanut Burrito Bowls – seriously one of our favorites :)

  • Reply rachel @ athletic avocado February 16, 2016 at 12:43 PM

    These “throw-everything-in-a-bowl-and-top-it-off-with-sauce” is my favorite way to eat lunch and dinner! I love that you made honey mustard dressing, that’s my absolute fav!

  • Reply Jess @hellotofit February 16, 2016 at 4:36 PM

    Whhhhhaat! I love easy recipes like this, that are also mind-blowingly delicious. YUM. Pinned it!

  • Reply Liz February 16, 2016 at 7:56 PM

    I’ve been ALL about veggie bowls lately so I’m totally loving this up this right now! Roasted broccoli is one of my favorite things under the sun and with that honey mustard dressing— you must have been reading my mind :)

    • Reply Alexa [fooduzzi.com] February 16, 2016 at 8:18 PM

      SAME, Liz! We lovelovelove roasted broccoli in our house – and the honey mustard dressing totally makes it!

  • Reply Gretchen | Gretchruns February 16, 2016 at 8:21 PM

    This looks so, so good! Broccoli is the best and I’m always looking for new ways to eat it. Thanks for the idea!

  • Reply Christina February 17, 2016 at 7:39 AM

    HONEY MUSTARD DRESSING!? Sounds like perfection. And I love that you pulsed the broccoli for the salad. Definitely need to try this!

    • Reply Alexa [fooduzzi.com] February 18, 2016 at 5:39 PM

      YES – I love the honey mustard dressing! Thanks so much, Christina! Let me know if you give it a try!!

  • Reply Wednesdays | 16 February 17, 2016 at 10:25 AM

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  • Reply Diana February 19, 2016 at 1:21 PM

    Yum!! I always get stuck thinking of a grain and a veggie to serve with protein. This is PERFECT!!!!

    • Reply Alexa [fooduzzi.com] February 19, 2016 at 5:54 PM

      Totally agree! You can pretty much serve this with whatever protein you fancy – and the best part is that it’s delicious warm, at room temp, or straight from the fridge. :)

  • Reply Chrissa - Physical Kitchness February 19, 2016 at 1:27 PM

    Um hello come to momma. Is this dessert? Cause I might eat it for dessert. Just sayin’ that dressing looks sooooooo amaze! Love this combo!

    • Reply Alexa [fooduzzi.com] February 19, 2016 at 5:54 PM

      hahaha it’s so funny you say that, Chrissa. I may or may not have snuck a few bites of this after dinner one night ;)

  • Reply Kellen February 19, 2016 at 3:36 PM

    This looks so simple & delicious! I’m always looking for different ways to use Quinoa!

  • Reply Link Love: February 21st, 2016 - Lord Still Loves Me February 20, 2016 at 10:02 PM

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  • Reply Laura February 22, 2016 at 5:12 PM

    Ok I just found your blog and I feel like you are inside my head. For real. I’m obsessed with roasted veggies and I literally thought last night (as I was eating balsamic roasted broccoli & sweet potatoes) “there’s no better roasted veggie than broccoli.” I’m also obsessed with honey mustard and have yet to find the perfect recipe for the perfect sauce. I will definitely be trying this…and many of your other recipes. YUM.

    • Reply Alexa [fooduzzi.com] February 22, 2016 at 7:44 PM

      hahaha your comment totally made my night. “Balsamic roasted broccoli & sweet potatoes” <-- you literally just mentioned 3 of my top 5 favorite foods. You mustmustmust try this recipe if you're a honey mustard-lover! I seriously can't get enough!

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  • Reply emy April 22, 2016 at 12:30 PM

    This looks delicious and easy to make!

  • Reply Jennifer April 26, 2016 at 4:06 PM

    I found this recipe on Pinterest the other day and making this tonight. Really excited. Hopefully, I don’t mess this up. Also, I love your website! Your recipes are giving me more options for my vegetarian diet.

    • Reply Alexa [fooduzzi.com] April 26, 2016 at 4:23 PM

      I’m so glad to hear it! It’s seriously one of my top 5 favorite recipes on the blog :) Be sure to let me know what you think!
      And thank you for your sweet words about my blog :) That’s what I’m here for!

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  • Reply Jen June 4, 2016 at 10:52 PM

    I can’t wait to try this! I’m planning to make a big batch for lunches during the week, would you suggest pouring the dressing on right away and popping it in the fridge or keeping it seperate to pour on as you serve?

    • Reply Alexa [fooduzzi.com] June 4, 2016 at 10:58 PM

      Woo hoo! Jen, you’re going to LOVE it. It’s one of my all-time favorite recipes!
      Good question about the dressing…it’s up to you. The quinoa definitely soaks up the dressing as it sits in the fridge, so if you pour it all on at first, you could double the dressing recipe so you have some extra if you want it. Even if you don’t use all of the extra dressing throughout the week, it’s absolutely delicious on pretty much everything. I have no doubt in my mind that you’ll use it up :)
      Let me know what you think of it!

  • Reply Jen June 7, 2016 at 3:39 PM

    Thanks for the response! I did make a double batch of dressing, poured some on right away and some to keep to pour on if needed but it was good without the extra too! To make it a meal, I threw a couple boiled eggs and an avacado on top and had a delicious week of lunches! Thanks again, it was amazing!

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  • Reply Debi July 28, 2016 at 3:19 PM

    This is one of my FAVORITE recipes! If I don’t know what to make for dinner, I love having this puppy up-my-sleeve. It’s so delish!

    I modified the recipe too (since I can’t leave well enough alone) ☺️ and add sauted onions; chopped, toasted walnuts; and dried cranberries. I have also been known to make it a little on the oriental side by adding chopped, toasted almonds, scallions, and diced carrot for crunch. Mm, mm, good!

    • Reply Alexa [fooduzzi.com] July 29, 2016 at 6:30 PM

      It’s one of my favorite recipes too, Debi! :) I love your additions – that almond, scallion, carrot combo sounds DELISH. :)

  • Reply Christine July 29, 2016 at 2:18 PM

    Just made this…it is incredible. I used the maple syrup instead of the honey. I also added fried tofu (in soy sauce) and toasted pumpkin seeds on top.

    • Reply Alexa [fooduzzi.com] July 29, 2016 at 6:25 PM

      SO glad you liked it, Christine! It’s one of my absolute favorites :) I like your additions, too!

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  • Reply Jill August 31, 2016 at 3:41 PM

    Hi, this recipe looks amazing! Is there something that I could substitute for the oil? My husband is on a restricted diet and he cannot have any oil.
    thanks,
    jill

    • Reply Alexa [fooduzzi.com] August 31, 2016 at 6:45 PM

      Thanks so much, Jill! It’s one of our favorites :) Oil subs are tough, but you could probably roast the broccoli without oil (just be sure to watch it so it doesn’t burn. And then in the dressing, I’d substitute water, too. While oil does give the dressing a nice luscious texture, it’s really used to thin the dressing out. I’d use about 2 Tbsp. water at first, and see if the dressing needs thinned out any more. :) Let me know if you guys give it a try!

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  • Reply Ashley October 3, 2016 at 4:09 PM

    I’m thinking about making this for a party I have coming up. Is is better warm or cold? Thank you!

    • Reply Alexa [fooduzzi.com] October 4, 2016 at 9:03 PM

      Hey, Ashley! I love it warm or room temperature :) Have fun! Let me know how you guys like it.

  • Reply Lisa October 17, 2016 at 12:51 AM

    This is amazing! I will make this again and again. Even my husband who calls it “quin-yuck” loved it. I used whole grain ancient style mustard instead of creamy dijon, and roasted the broccoli with a red onion and a yellow and red pepper. Then all into the food processor.
    All healthy, all delicious!

    • Reply Alexa [fooduzzi.com] October 22, 2016 at 9:52 PM

      I’m SO happy you guys loved this, Lisa! It turned me from a quinoa hater to a lover real quick ;)

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  • Reply Lily October 22, 2016 at 11:48 PM

    I am really don’t like cooking with oils.. is it possible to skip the oil for this recipe?….or do you know of an alternative?

    • Reply Alexa [fooduzzi.com] October 23, 2016 at 9:43 AM

      Hey, Lily! You could probably swap out the oil in the dressing with water, although it’ll be a bit less rich. Do you use nut butters? If so, try swapping the oil from the dressing out with some almond butter! I haven’t tried it, but I bet it would be tasty :)

      • Reply Lily November 5, 2016 at 11:46 AM

        Oh great idea! I do eat nut butters ..maybe I’ll try that. Thanks so much :)

  • Reply Jennifer G. October 25, 2016 at 5:39 PM

    Hello! I must say that I am so happy that I discovered you on Pinterest. I made this last night and it is wildly good! I mean like, so delicious. The honey mustard dressing just takes it to an amazing level. My husband loved it too. Then tonight I made your Protein Fried Rice. And again, my husband and I are blown away by how good it was. My husband went back thirds and I had to be all like, hey Buddy, save me some for lunch tomorrow (after I had doubled the recipe). I am truly a fan of yours. Thank you so much!!!

    • Reply Alexa [fooduzzi.com] October 25, 2016 at 10:29 PM

      I’m so happy you’re liking Fooduzzi, Jennifer! I’m simply obsessed with this honey mustard dressing too! :) I love that your hubby was trying to steal your lunch ;)

  • Reply Theresa@aloveafare November 9, 2016 at 10:52 PM

    This is right up my alley. One of my new favorite lunches is quinoa wth some veggies and dressing. Makes for a quick and easy lunch. I pinned this recipe and will be making it soon! Thanks for the inspiration :)

    • Reply Alexa [fooduzzi.com] November 10, 2016 at 1:40 PM

      I think you’d love this, Theresa! It’s my most popular recipe, and I’m pretty much obsessed with it ;)

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  • Reply Courtney December 8, 2016 at 7:31 PM

    I added green onions, slivered almonds and avocado and it really hit the spot! Great base recipe to add things that need to be eaten! Thank you 😊

    • Reply Alexa [fooduzzi.com] December 9, 2016 at 3:50 PM

      I love your additions! I have such an addiction to green onions; I want to try them in mine next time ;) So glad you enjoyed it!

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  • Reply Kristie January 21, 2017 at 7:47 PM

    I am going to the store tonight to get stuff for the week and I am most definatly going to make this for lunch for the week. About how many servings does this make? My husband does not like Honey Mustard. Have you tried it with another kind of dressing?

    • Reply Alexa [fooduzzi.com] January 22, 2017 at 11:16 AM

      Hi! You can do any kind of dressing you want on here :) I’ve been really loving 1 Tbsp. tahini, 1 Tbsp. lemon juice, 1/2 Tbsp. maple syrup, 1/8 tsp. garlic powder, salt, and pepper recently. If you do go with the tahini dressing, I’d suggest increasing those ratios so that it covers the salad enough :) Let me know how it goes!

      • Reply Kristie January 28, 2017 at 11:14 PM

        Hi Alexa, one more question: I would like to make this for a couple of lunches for the week, how long can this be in the fridge for? Thank you :)

        • Reply Alexa [fooduzzi.com] January 29, 2017 at 6:08 PM

          Hi! Good question. I think you could keep it in your fridge for a couple of days!

          • Kristie February 15, 2017 at 9:51 AM

            Well Alexa, it didn’t make it a couple of days in the fridge. I made it the night before so I can have some for lunch at work, packed up my lunch and put it in the fridge. I went and got something else to put the left overs in and I was like “why not try a little out” that led me to having the left overs for dinner haha. It was dinner that night and for lunch the next day and it was gone lol. It is so light and oh so very delicious! The dressing is out of this world good! I think next time I am going to try it with cauliflower and see how that goes. I love both. Thank you so much for the recipe!!

  • Reply Renee February 9, 2017 at 6:05 PM

    I made this just now; it came together in no time and is DELICIOUS! I did 1 tbsp of dijon and 2 1/2 tbsp of honey. I love dijon in recipes, but can’t stand it on it’s own, and those proportions worked perfect. Thanks for the recipe! Now, I feast! :D

    • Reply Alexa [fooduzzi.com] February 13, 2017 at 5:27 PM

      Woo hoo!! Thanks for reporting back, Renee! I’m glad you found the right proportions for the dressing – I know I even have to adjust it based on where my dijon is from. So happy you enjoyed this salad :)

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  • Reply Erin February 27, 2017 at 4:38 PM

    So good! I added nutritional yeast to mine. Love the dressing!

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