In need of a quick, nutritious, crave-worthy salad with a touch of the unexpected? Our Gnocchi Salad with Maple Mustard Dressing (vegan) is sure to satisfy! Crispy air fried gnocchi sits atop a bed of fresh salad greens with sautéed spiralized butternut squash, sweet candied nuts, roasted sesame seeds, juicy sliced apples and pears, and luscious vegan white cheese. And it’s dressed with a sweet and tangy maple mustard dressing.
You’ve probably had gnocchi at your favorite Italian restaurant, but have you ever crisped it up and used it as a salad topping? Well, that day has come, friends! You will not be able to get enough of this whimsical winter-inspired salad bursting with fresh, seasonal ingredients. The crisp chew from the gnocchi, together with the juiciness of the fresh fruit, crunch from the nuts and seeds, and sweet tanginess from the maple-mustard dressing will have you coming back for more. Plus, it’ll only take you 20 minutes tops to prepare.
Are you a salad lover like us? If so, be sure to check out our Brussels Sprout Salad with Dijon Dressing or our Vegan Jerk Caesar Salad.
Jump to:
🇮🇹 WHAT ARE GNOCCHI?
Gnocchi are a type of Italian dumpling. The dough is traditionally made from flour, potato, egg and salt.
Lucky for us, many pre-made gnocchi are naturally vegan and do not contain egg! You can find shelf-stable gnocchi in the pasta aisle of your grocery store. Another option is frozen gnocchi, such as cauliflower gnocchi.
❤️ WHY YOU’LL LOVE THIS SALAD
- An array of textures
- Sweetness balanced by acidity
- Juicy fresh fruit
- Takes only 20 minutes!
- Nutrients galore
📝 INGREDIENTS
(For the Salad)
- Pre-made gnocchi (shelf stable or frozen): you can’t make a gnocchi salad without gnocchi! Adds a crisp, chewy bite. You can use either shelf-stable or frozen gnocchi, but note that the cooking times will differ.
- Extra virgin olive oil: To cook and season the gnocchi and butternut squash.
- Salt and freshly ground black pepper: To season the gnocchi and butternut squash.
- Spiralized butternut squash: Brings sweetness and a touch of fun to our salad. We use pre-made spiralized butternut squash to speed things up.
- Green pear and red apple: Adds freshness and juiciness.
- Lemon juice: Prevents the pear and apple from browning.
- Salad greens: The base of our salad.
- Dried cranberries: Adds sweet, chewy texture.
- Glazed walnuts or pecans: For crunch and caramelized sweetness.
- Roasted sunflower seeds: For nuttiness and crunch.
- Soft white vegan cheese (such as Boursin or Treeline): For a creamy, savory element.
(For the Dressing)
- Maple syrup: For sweetness and body.
- Dijon mustard: Adds brightness and acts as the emulsifying agent that holds our dressing together.
- Apple cider vinegar: An acidic element.
- Extra-virgin olive oil: The base of our dressing.
- Herbes de Provence or dried thyme: Herbal element.
- Salt and freshly cracked black pepper: To season the dressing.
🎥 RECIPE VIDEO
Check out our detailed recipe below and/or scroll down for written step-by-step instructions with photos!
🔪 STEP-BY-STEP INSTRUCTIONS
***Check out our recipe video below!***
- 1. Air fry gnocchi: In a bowl, toss gnocchi with ½ tablespoon olive oil, salt and pepper. Transfer to an air fryer basket. If using self-stable gnocchi, cook at 390°F for 12-13 minutes. If using frozen gnocchi, cook 400°F for 13-15 minutes. Set aside.
- 2. Cook spiralized butternut squash: Meanwhile, heat ½ tablespoon olive oil in a pan over medium heat. Add squash, sprinkle with salt and pepper. Sauté 5 minutes, remove and set aside.
- 3. Prep the fruit: Core and slice the pear and apple. Then toss in lemon juice to prevent browning and set aside.
- 4. Make the dressing: Add the dijon mustard, maple syrup, apple cider vinegar and dried herbs to a small bowl. Begin whisking, and then slowly drizzle in the olive oil while continuing to whisk. This will ensure that an emulsion forms and the dressing holds together. Season with salt and freshly cracked black pepper, to taste.
- 5. Assemble salad, toss in dressing, and enjoy!
💡RECIPE TIPS
- Slowly drizzle in the olive oil: When you’re making salad dressing at home, the key to making a successful emulsion is to add the oil slowly into the mixture containing the vinegar and emulsifier. Add the oil too fast, and the oil and vinegar will want to stay separated.
- Storage: Refrigerate the undressed salad and dressing separately in air-tight containers. They will last for up to five days.
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DID YOU MAKE THIS GNOCCHI SALAD WITH MAPLE MUSTARD DRESSING?
Did you make this recipe? We’d love to hear about it! Please comment and leave a 5-star🌟 rating below. Share your dish with us on Instagram and tag us @plantbased.passport. We would love to seeing your delicious creations! Still hungry? Follow us on Instagram, YouTube, TikTok, and Pinterest for more global vegan recipes and travel tips!🍴✈️
👩🏽🍳 RECIPE
GNOCCHI SALAD WITH MAPLE MUSTARD DRESSING
Equipment
- 1 air fryer
- 1 frying or sauté pan
- 2 small mixing bowls
- 1 salad bowl
Ingredients
For the Salad
- 1½ cup pre-made gnocchi (shelf stable or frozen)
- 1 tablespoon spiralized butternut squash (we used pre-made to save time)
- 1 green pear cored and sliced
- 1 red apple cored and sliced
- juice of ½ lemon
- 2 cups salad greens
- ¼ cup dried cranberries
- ¼ cup glazed walnuts or pecans
- ¼ cup roasted sunflower seeds
- ¼ cup crumbled soft white vegan cheese (such as Boursin or Treeline)
For the Maple Mustard Dressing
- 2 tablespoon maple syrup
- 2 tablespoon dijon mustard
- 2 tablespoon apple cider vinegar
- ¼ teaspoon dried thyme
- salt to taste
- freshly cracked black pepper to taste
- ½ cup extra virgin olive oil
Instructions
- Air fry gnocchi: In a bowl, toss gnocchi with ½ tablespoon olive oil, salt and pepper. Transfer to an air fryer basket. If using self-stable gnocchi, cook at 390°F for 12-13 minutes. If using frozen gnocchi, cook 400°F for 13-15 minutes. Set aside.
- Cook spiralized butternut squash: Meanwhile, heat ½ tablespoon olive oil in a pan over medium heat. Add squash, sprinkle with salt and pepper. Sauté 5 minutes, remove and set aside.
- Prep the fruit: Core and slice the pear and apple. Then toss in lemon juice to prevent browning and set aside.
- Make the dressing: Add the dijon mustard, maple syrup, apple cider vinegar and dried herbs to a small bowl. Begin whisking, and then slowly drizzle in the olive oil while continuing to whisk. This will ensure that an emulsion forms and the dressing holds together. Season with salt and freshly cracked black pepper, to taste.
- Assemble salad, toss in dressing, and enjoy!
Video
Notes
- Slowly drizzle in the olive oil: When you’re making salad dressing at home, the key to making a successful emulsion is to add the oil slowly into the mixture containing the vinegar and emulsifier. Add the oil too fast, and the oil and vinegar will want to stay separated.
- Storage: Refrigerate the undressed salad and dressing separately in air-tight containers. They will last for up to five days.
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