This Elegant Dinner Salad with Mustard Vinaigrette brightens any weeknight or special dinner with peppery greens, crisp vegetables, toasted nuts, and a tangy Dijon dressing. I first built this salad when I wanted something that felt restaurant-level but came together in under 20 minutes, and I’ve made small tweaks every season since. If you enjoy salads that balance sweet, savory, and crunchy, my take pairs well with other composed salads like the pear and rocket salad with Parmesan and walnuts.
Why Make This Recipe
- It’s fast: most prep finishes in 15–20 minutes, so it’s perfect for weeknights.
- Balanced flavors: mustard vinaigrette adds bright acidity and silky mouthfeel to bitter greens.
- Nutritious: a mix of leafy greens, vegetables, and optional protein gives fiber, vitamins, and lean energy.
- Versatile: suitable for entertaining or as a light main when you add grilled chicken or salmon.
- Personal note: I love this salad because it looks elegant on the plate but tolerates improvisation — swap nuts or fruit and it still sings.
Recipe Overview
Prep time: 15 minutes.
Cook time: 5 minutes (toasted nuts or croutons, optional).
Total time: 20 minutes.
Servings: 4 as a side, 2 as a main with protein.
Difficulty: Easy.
Method: No-cook assembly with quick toasting for nuts/croutons and a shaken vinaigrette emulsified in a jar.
My Experience Making This Recipe
I tested several mustard-to-oil ratios before settling on 1:3 acid-to-oil balance with 1 tsp Dijon per 3 tbsp oil for a bright, stable emulsion. The biggest discovery was that room-temperature oil and a vigorous whisk or jar shake makes the dressing hold longer. Toasting nuts for 4–6 minutes in a dry skillet adds an aromatic crunch that lifts the whole salad.
How to Make Elegant Dinner Salad with Mustard Vinaigrette
Start by assembling your base greens (I like a mix of arugula and baby spinach), thinly slicing a cucumber, halving cherry tomatoes, and shaving a few tablespoons of Parmesan. Whisk the dressing: 1 tbsp Dijon, 1 tbsp red wine vinegar or lemon, 1 tsp honey, 1/2 tsp kosher salt, 1/4 tsp freshly ground black pepper, and 3 tbsp neutral oil (olive oil works too) — whisk until emulsified or shake in a jar. Toss the salad just before serving to keep the leaves crisp, and finish with toasted nuts and a final grind of black pepper.
Expert Tips for Success
- Emulsify correctly: use a 3:1 oil-to-acid ratio and start by blending mustard with the acid and seasonings before slowly adding oil to create a stable emulsion.
- Use room-temperature ingredients: cold oil slows emulsification; let olive oil sit at room temp for 10–15 minutes.
- Dry your greens: spin them in a salad spinner and blot with paper towels — dry leaves hold dressing better and stay crisp.
- Toast nuts in a dry skillet over medium heat for 4–6 minutes, shaking frequently, until fragrant and lightly browned. This intensifies flavor without added oil.
- Equipment recommendation: a medium mason jar (16 oz) is perfect for shaking vinaigrette and also doubles as a storage container.
(You can also take inspiration for festive dressings like the honey-mustard Christmas salad when making this for holidays.)
How to Serve Elegant Dinner Salad with Mustard Vinaigrette
- As a starter: plate small bowls of dressed greens topped with shaved Parmesan and toasted walnut pieces.
- As a main: add 4–6 oz slices of grilled chicken or warm salmon on top for a complete meal.
- Serve with bread: crusty baguette or toasted sourdough complements the tangy dressing.
- Presentation tip: toss just before plating and leave a few whole herb leaves on top for visual height; consider pairing with citrus-forward sides like the zesty citrus-pomegranate kale salad for a bright menu.
Storage and Reheating Guide
Store leftover dressing in an airtight glass jar in the refrigerator for up to 5 days; shake well before using because oil and vinegar separate naturally. Keep salad components separately: greens in a dry, lined container stay fresh 1–2 days; chopped vegetables in sealed containers last 3–4 days. Do not freeze fresh greens or vinaigrette with dairy; you can freeze homemade croutons or roasted vegetables for up to 3 months and re-toast in a 350°F oven for 6–8 minutes.
Recipe Variations
- Gluten-free: skip croutons and use toasted nuts or roasted chickpeas for crunch.
- Dairy-free: omit Parmesan or swap for toasted pumpkin seeds for savory depth.
- Vegetarian protein: add warm roasted chickpeas or marinated tempeh for texture and protein.
- Bolder flavor: swap red wine vinegar for sherry vinegar and add 1 tsp whole-grain mustard for texture; for smoky notes, use 1 tsp smoked paprika in the dressing and try the savory crunch from an autumn-inspired salad like the autumn Caesar with delicata squash croutons for ideas.
Nutritional Highlights
This salad is high in fiber and micronutrients from leafy greens and raw vegetables, and contains heart-healthy monounsaturated fats if you use olive oil. Watch sodium if you add lots of cheese — a little Parmesan goes a long way. Allergens: contains mustard and nuts (if used); easily made nut-free by omitting or substituting seeds. Portion guidance: about 1.5–2 cups per person as a side, 3–4 cups with added protein as a main.
Troubleshooting Common Issues
- Broken dressing: if the vinaigrette separates or “breaks,” rescue it by whisking in 1 tsp warm water or an extra teaspoon of mustard to rebind the emulsion.
- Soggy salad: avoid dressing the entire salad until 1–2 minutes before serving; store dressed leftovers separately.
- Bitter greens: if your greens taste too bitter, add a pinch of honey or a squeeze of lemon to the dressing to balance the flavor.
Frequently Asked Questions
Q: How long can I make the mustard vinaigrette ahead of time?
A: Make the vinaigrette up to 5 days in advance and store in a sealed glass jar in the fridge. Bring it to room temperature and shake vigorously before using; if thickened, add 1–2 tsp water and shake again.
Q: Can I swap Dijon for whole-grain mustard?
A: Yes — use the same amount, but expect a coarser texture and slightly milder tang. Whole-grain mustard also stabilizes the emulsion well and adds visual interest.
Q: What greens work best for this salad?
A: A mix of peppery arugula and tender baby spinach works beautifully for contrast, but you can use butter lettuce, mixed baby lettuces, or frisée for added texture.
Q: How do I keep toasted nuts from going soft?
A: Cool toasted nuts completely on a sheet pan before storing in an airtight container; keep them at room temperature for up to 2 weeks or freeze for longer storage.
Conclusion
If you want a quick guide to a bright, restaurant-style mustard vinaigrette you can adapt, this French Laundry–style mustard vinaigrette inspiration is a useful reference I return to when refining acidity and emulsification.
Elegant Dinner Salad with Mustard Vinaigrette
- Total Time: 20 minutes
- Yield: 4 servings as a side or 2 servings as a main with protein 1x
- Diet: Vegetarian
Description
A bright and nutritious salad featuring peppery greens, crisp vegetables, and a tangy Dijon mustard vinaigrette. Perfect for weeknights or special occasions.
Ingredients
- 4 cups arugula
- 4 cups baby spinach
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 3 tbsp Parmesan, shaved
- 1 tbsp Dijon mustard
- 1 tbsp red wine vinegar or lemon juice
- 1 tsp honey
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 3 tbsp neutral oil (such as olive oil)
- 1/2 cup toasted nuts (optional)
Instructions
- Start by assembling the base greens in a large bowl.
- Add the sliced cucumber, halved cherry tomatoes, and shaved Parmesan.
- In a separate jar, whisk together the Dijon mustard, red wine vinegar, honey, salt, and black pepper.
- Slowly add the oil while whisking to create an emulsion.
- Toss the salad just before serving to keep the leaves crisp.
- Finish with toasted nuts and an extra grind of black pepper.
Notes
Customize with seasonal fruits or different nuts for varied flavors. Serve with grilled chicken or salmon for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook assembly with optional toasting for nuts
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 5mg