Autumn Vegetable Salad with Saffron Dressing Recipe
Introduction
This autumn vegetable salad combines charred seasonal vegetables with a vibrant saffron dressing, making it a perfect light meal or a colorful side dish. The blend of fresh ingredients offers a wonderful balance of textures and flavors that celebrate the best of the season.
Ingredients
- 12 rainbow carrots, tops left on, washed and peeled
- 1 medium courgette, sliced
- 8 stalks long-stem broccoli, any thick stalks halved lengthways
- 1 tbsp rapeseed oil
- 100g mixed cherry tomatoes, halved
- 4 spring onions, thinly sliced at an angle
- 3 plum tomatoes, scored, blanched, peeled, deseeded and cut into small pieces
- Handful black olives, stoned and sliced
- ½ cucumber, cut lengthways, seeds removed and sliced at the angle
- 3 tbsp roughly chopped basil
- 20ml cider vinegar
- ½ tsp Dijon mustard
- Pinch saffron strands
- 1 tsp caster sugar
- 50ml extra virgin rapeseed oil
- 1 small shallot, finely chopped
Instructions
- Step 1: Heat a griddle pan over medium-high heat. Place the carrots, courgettes, and broccoli into a large mixing bowl, lightly season them, and toss together with 1 tablespoon of rapeseed oil.
- Step 2: Once the griddle is hot, add the vegetables in batches. Allow each batch to char slightly for 3-4 minutes, then transfer them back to the mixing bowl. Repeat until all vegetables are charred.
- Step 3: Add the cherry tomatoes, spring onions, plum tomatoes, black olives, cucumber, and chopped basil to the bowl with the charred vegetables. Toss everything together and set aside.
- Step 4: To prepare the saffron dressing, whisk together cider vinegar, Dijon mustard, saffron strands, caster sugar, and a pinch of salt in a bowl until the sugar dissolves.
- Step 5: Gradually whisk in the 50ml of extra virgin rapeseed oil until the dressing is emulsified, then stir in the finely chopped shallot.
- Step 6: Drizzle the saffron dressing over the salad, toss gently to combine, and serve immediately.
Tips & Variations
- For a smoky flavor, try grilling the vegetables over an open flame if weather permits.
- Substitute rapeseed oil with olive oil for a richer taste in both the salad and dressing.
- Add toasted nuts like walnuts or almonds for extra crunch and protein.
- If saffron is unavailable, a pinch of turmeric can add color and a mild earthy flavor, though the taste will differ.
Storage
Store any leftover salad and dressing separately in airtight containers in the refrigerator for up to 2 days. When ready to eat, toss together and serve cold or at room temperature. Avoid storing the dressed salad for too long as the vegetables may soften.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
You can chop and grill the vegetables ahead of time and keep them refrigerated, but it’s best to toss the salad with the dressing just before serving to maintain freshness and texture.
Is it possible to make this recipe vegan?
Yes, this recipe is naturally vegan as it contains no animal products. Just ensure the mustard and other ingredients you use are free from any animal-derived additives.
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Autumn Vegetable Salad with Saffron Dressing Recipe
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant Autumn vegetable salad featuring charred rainbow carrots, courgette, and broccoli tossed with fresh tomatoes, cucumber, olives, and basil, all brought together with a fragrant saffron dressing.
Ingredients
Vegetables
- 12 rainbow carrots, tops left on, washed and peeled
- 1 medium courgette, sliced
- 8 stalks long-stem broccoli, any thick stalks halved lengthways
- 100g mixed cherry tomatoes, halved
- 4 spring onions, thinly sliced at an angle
- 3 plum tomatoes, scored, blanched, peeled, deseeded and cut into small pieces
- Handful black olives, stoned and sliced
- ½ cucumber, cut lengthways, seeds removed and sliced at the angle
- 3 tbsp roughly chopped basil
Other Ingredients
- 1 tbsp rapeseed oil (for grilling vegetables)
Saffron Dressing
- 20ml cider vinegar
- ½ tsp Dijon mustard
- Pinch saffron strands
- 1 tsp caster sugar
- 50ml extra virgin rapeseed oil
- 1 small shallot, finely chopped
- Pinch of salt
Instructions
- Char Vegetables: Heat a griddle pan over medium-high heat. Place the carrots, courgette slices, and broccoli stalks into a large mixing bowl, lightly season with salt and pepper, then toss with 1 tablespoon of rapeseed oil. When the griddle is hot, add the vegetables in batches and let them char for about 3-4 minutes each side to develop a smoky flavor. Transfer them back to the mixing bowl once charred.
- Combine Salad Ingredients: Add the halved cherry tomatoes, sliced spring onions, peeled and deseeded plum tomatoes, sliced black olives, cucumber, and roughly chopped basil to the bowl with the charred vegetables. Toss everything together gently to mix.
- Prepare Saffron Dressing: In a bowl, whisk together cider vinegar, Dijon mustard, saffron strands, caster sugar, and a pinch of salt until the sugar dissolves. Gradually whisk in the 50ml extra virgin rapeseed oil to emulsify the dressing. Stir in the finely chopped shallots.
- Dress and Serve: Pour the saffron dressing over the salad and toss thoroughly to coat all the ingredients evenly. Serve immediately to enjoy fresh and vibrant flavors.
Notes
- To blanch plum tomatoes, score the skin, submerge in boiling water for 20-30 seconds, then immerse in ice water to peel easily.
- The charred vegetables add a smoky depth, but avoid overcooking to keep a pleasant bite.
- The saffron strands should be soaked or lightly ground for better infusion.
- This salad is best served fresh to maintain the crispness of the vegetables.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Grilling
- Cuisine: European
Keywords: Autumn vegetable salad, saffron dressing, charred vegetables, healthy salad, vegetarian, seasonal vegetables
