Name: Elegant Dinner Salad with Mustard Vinaigrette
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 6 cups mixed salad greens; 1 small red onion, thinly sliced; 1 roasted beet or 1 ripe pear, cubed or sliced; 1 tbsp Dijon mustard; 1 tsp whole-grain mustard; 2 tbsp red wine vinegar; 1 tsp honey or maple syrup; 1/3 cup extra-virgin olive oil; 1 small shallot, minced; Salt (3/4 tsp) to taste; Freshly ground pepper to taste; Goat cheese, for topping; Toasted walnuts, for topping

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This Elegant Dinner Salad with Mustard Vinaigrette is a simple, refined plate that looks restaurant-ready but comes together in under 30 minutes. I first developed it as a weeknight upgrade when I wanted something light, bright, and texturally interesting after a long day. If you like bright salads, also see my zesty citrus-pomegranate kale salad for another vinaigrette-forward option.

Why Make This Recipe

Bright, tangy mustard vinaigrette balances bitter greens and creamy cheese for a deeply satisfying bite.
Fast to assemble — most of the work is quick chopping and whisking, so it’s perfect for busy evenings.
Nutritious: mixed greens, nuts, and a little cheese deliver fiber, healthy fats, and protein.
Elegant enough for dinner guests but forgiving for everyday cooking.
Personal insight: I love this salad because the mustard vinaigrette clings to the greens and transforms simple ingredients into a cohesive dish.

Recipe Overview

Prep time: 15 minutes (20 if roasting beets or pears)
Cook time: 10 minutes (toasting nuts or roasting protein)
Total time: 25–35 minutes
Servings: 4 as a side, 2 as a main
Difficulty: Easy
Method: Quick whisked vinaigrette, toss-and-serve; optional roasting for warm components and toasting nuts for extra flavor.

My Experience Making This Recipe

I tested this salad several times, adjusting the mustard and acid ratios until the dressing was bright without overpowering the greens. Toasting the walnuts and resting the vinaigrette 10–15 minutes before tossing made a noticeable flavor improvement.

How to Make Elegant Dinner Salad with Mustard Vinaigrette

Start by preparing components: wash and spin-dry 6 cups mixed salad greens, thinly slice 1 small red onion, and cube 1 roasted beet or slice 1 ripe pear if using. Whisk the vinaigrette (see measurements below) until emulsified and taste for balance, then toss with the greens and finish with goat cheese and toasted walnuts. Expect the vinaigrette to coat leaves evenly if you whisk oil in slowly and toss gently with tongs.

Suggested vinaigrette (makes ~1/3 cup):

1 tbsp Dijon mustard + 1 tsp whole-grain mustard
2 tbsp red wine vinegar (or champagne vinegar for subtler flavor)
1 tsp honey or maple syrup
1/3 cup extra-virgin olive oil
1 small shallot, minced, salt (3/4 tsp) and freshly ground pepper to taste

Whisk the mustards, vinegar, honey, and shallot together, then slowly drizzle in the oil while whisking to form a glossy emulsion. Toss immediately so the dressing clings to every leaf.

Expert Tips for Success

Emulsify properly: add oil in a slow, steady stream while whisking or use a small jar and shake vigorously for 30 seconds to ensure a stable vinaigrette. For a silkier texture, blend briefly with an immersion blender.
Choose fresh greens: use a mix of tender lettuces and bitter leaves (like frisée or radicchio) for contrast; spin them completely dry so the dressing adheres.
Toast nuts for depth: spread walnuts on a sheet pan and toast at 350°F (175°C) for 6–8 minutes, watching closely to avoid burning.
Balance acid and fat: if the dressing tastes too sharp, add 1/2 tsp more honey; if too flat, add 1/2 tsp extra vinegar.
For tips on crisp textures in salads, see my take on a crispy chicken salad for technique ideas you can borrow.

How to Serve Elegant Dinner Salad with Mustard Vinaigrette

As a starter: serve small composed portions on chilled plates with a drizzle of extra dressing and microgreens.
As a main: add 6–8 oz sliced grilled chicken or seared salmon for a light dinner; you can find a creamy protein pairing in my chicken salad with cottage cheese.
Pairings: serve alongside crusty bread and a light soup for a balanced meal, or place it next to roasted root vegetables for a fall menu.
Presentation tip: toss greens gently, then top with evenly crumbled goat cheese and scatter nuts for a polished look; use a mandoline for even pear slices.

Storage and Reheating Guide

Store vinaigrette: refrigerate in an airtight container for up to 7 days; bring to room temperature and whisk before using.
Store components separately: keep toasted nuts in an airtight container at room temperature for up to 1 week; roasted beets or pears keep 3–4 days in the fridge.
Assembly: assemble salad only minutes before serving; dressed greens will wilt within 30–60 minutes.
Freezing: do not freeze the assembled salad. You can freeze vinaigrette in ice cube trays for single-use portions; transfer cubes to a zip-top bag and thaw in the fridge overnight.

Recipe Variations

Gluten-free: this salad is naturally gluten-free; verify mustard labels if highly sensitive.
Dairy-free: omit goat cheese or use a dairy-free ricotta-style crumble.
Protein boost: add 4–6 oz warm sliced steak or roasted chickpeas for vegetarian protein.
Flavor twist: swap red wine vinegar for sherry vinegar and add fresh chopped tarragon for a French twist.

Nutritional Highlights

High in vitamins A and K from mixed greens and low in calories when served without heavy proteins.
Healthy fats from extra-virgin olive oil and walnuts support satiety and nutrient absorption.
Allergen info: contains tree nuts (walnuts) and mustard; can be adjusted to be dairy-free by omitting cheese.
Portion guidance: as a side, allow ~1.5 cups per person; as a main, plan for 3–4 cups plus protein.

Troubleshooting Common Issues

Vinaigrette won’t emulsify: whisk more vigorously and add the oil in a thinner stream; a teaspoon of warm water can help restart an emulsion.
Greens wilt quickly: ensure leaves are thoroughly dry after washing and dress just before serving.
Too tart or sharp: mellow the dressing with a touch more oil or a small pinch of sweetener like honey.

Frequently Asked Questions

Q: Can I make the vinaigrette ahead of time?
A: Yes — the dressing actually benefits from resting 10–30 minutes to meld flavors. Store it in the refrigerator for up to 7 days and whisk or shake to re-emulsify before using.

Q: What are good protein pairings that don’t overwhelm the salad?
A: Light proteins like grilled chicken breast, seared salmon, or warm roasted chickpeas work best; keep portions around 4–6 oz per person so the salad remains the focus.

Q: How can I make the dressing creamier without adding mayo or dairy?
A: Puree a small cooked or raw egg yolk into the vinaigrette (if you’re comfortable with raw egg) or add 1–2 tbsp of silken tofu or a teaspoon of aquafaba and blend for a silky texture.

Q: Can I substitute nuts for seeds for nut allergies?
A: Absolutely — try toasted pumpkin or sunflower seeds for a similar crunch and toasts them briefly in a skillet for best flavor.

Conclusion

For a professional-level mustard vinaigrette and another savory, fresh take on a similar salad, I recommend this classic reference: Summer Salad with Mustard Vinaigrette – Creative Culinary.

Elegant Dinner Salad with Mustard Vinaigrette