GNOCCHI SALAD WITH MAPLE MUSTARD DRESSING
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.
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.
Tried this recipe?Let us know how it was!