Dijonaise and Dill Vegetable Salad

🧂 Ingredients

• 1 tsp olive oil
• pinch salt
• 2 white sweet potatoes

  cut in cubes
• 2 cups head cauliflower

  cut in florets
• 1 zucchini

  cut in half lengthwise
• 1 squash

  cut in half lengthwise
• 3 tbsp fresh dill
• 1 tbsp olive oil
• 1 tsp dijon mustard
• ½ tsp smoked paprika
• pinch salt
• 3 tsp vegan mayo
• 1 tsp dijon mustard
• 2 tsp water

Instructions

• 1 Preheat oven to 400. Toss sweet potato and cauliflower in oil and salt, then
  bake for 20 minutes turning once halfway. Let cool.
• 2 Make marinade for squash by combining oil, dijon, smoked paprika and salt.
• 3 Coat zucchini and squash in marinade then grill for 6 minutes each side until
  well cooked. Remove from grill and let cool. Then chop in half moons.
• 4 Combine potatoes, cauliflower, grilled zucchini and squash with dill in a bowl.
• 5 Mix dijonaise and drizzle over chilled vegetable salad or keep separate and dip.

Nutrition Info