Bistro Salad

The Bistro Salad is a kitchen sink kinda salad, couldn’t be simpler to prepare and more delicious to eat

Inspired by the salads you order at French bistros, a good Bistro Salad is wonderfully flavorful and textured, with the raw and the cooked, the luscious and the crunchy, the healthy greens and the rich fats. I use roasted vegetables because it’s a lovely way to have salad as a meal and optimize the seasonal vegetables, even in the winter.

Sometimes I add an egg, and other days the rich bounty of roasted vegetables over dressed greens is enough for me. This salad also yields useful leftovers. More roasted veggies for you to use in other ways, on a savory porridge, put it in a taco, on top of an omelet, as a salad for lunch with a side of hummus, or as part of a side dish, dressed with lemon juice, thinly sliced garlic, and olive oil… the options are endless.

Bistro Salad

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4
Author Tania Van Pelt


For the Salad

  • 2 large carrots cut into 1” chunks
  • 1 small butternut squash peeled, cut into thin half-moons
  • 1 head of broccoli cut into small florettes
  • 2 cups of sliced mushrooms
  • ¼ cup olive oil
  • Fresh lemon juice about 1/2 a lemon
  • Sea salt
  • Freshly ground pepper
  • 2 garlic cloves grated
  • 4 large eggs
  • pounds frisée and/or arugula cut or torn into bite-size pieces, washed
  • 5 tablespoons mustard vinaigrette below

Mustard Vinaigrette

  • 4 tablespoons whole grain or Dijon mustard
  • 3 tablespoons unfiltered apple cider vinegar
  • ½ cup extra-virgin olive oil
  • Sea salt
  • Freshly ground pepper


  1. Preheat oven to 450°. Toss carrots, squash, and broccoli with oil, grated garlic and season with salt and pepper. Arrange in a single layer on a rimmed baking sheet. Roast, rotating pans halfway through, until vegetables are tender, 20–25 minutes.
  2. On another smaller baking sheet roast the mushrooms with olive oil, salt, pepper, and a smaller amount of garlic for about 12 minutes.
  3. Place roasted vegetables in a large bowl with 3 tablespoons of fresh lemon juice (about 1/2 a lemon), and toss to combine. Reserve 3 cups roasted vegetables for tomorrow’s lunch.
  4. Poach the eggs. Fill a saucepan with a couple inches of water. Bring the water to a boil and then lower the heat until the water is at a gentle simmer. Cook the eggs one at a time, crack the egg into a small bowl. Gently slip the egg into the water. You can use a spoon to push the egg whites closer to their yolks, to help them hold together, if you want. Wait about 30 seconds to add the next egg to the saucepan, keeping some distance between them. Cook for about 3 minutes, until the whites are opaque and cooked through and yolks are still runny. Use a slotted spoon to remove the eggs from the water, dry on a towel, and serve almost immediately.
  5. Make the dressing, whisking all the ingredients together. Season to taste with salt and pepper.
  6. Toss frisée and/or arugula and roasted vegetables with mustard vinaigrette and season with sea salt and pepper. Divide salad among plates and top each with a poached egg. Garnish the egg with sea salt and pepper.

Recipe Notes

Please use only organic produce and pasture-raised eggs. And, definitely, make this salad your own. Add the vegetables you love, add walnuts, almonds or hazelnuts for crunch and texture, top it with an avocado instead of an egg. Serve it over your favorite whole, intact grain. This salad is so versatile, and yields such tasty results, that you really can't go wrong. And, if you big batch roast all the vegetables, you can have lunch or dinner on the table in the time it takes to poach an egg. Roast your vegetables on Sunday, and you'll have wonderful options for quick lunches and dinners for half the week!