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Warm Greens and Tomato Salad with Honey Mustard Dressing

You’ve all had salad… but have you had a warm salad? This one’s simple: blistered cherry tomatoes, sautéed greens, and a honey mustard dressing that hits that sweet-tangy thing perfectly. It’s fast, it feels a little fancy, and it’s a great way to make greens exciting.

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For the warm salad

  • 2 cups blanched greens (dandelion + collards, roughly chopped)
  • 4–5 collard stems, thinly sliced (optional, but really good)
  • 1 1/2 cups cherry tomatoes
  • 1–2 tsp olive oil (for the pan)
  • Pinch of salt

For the honey mustard dressing

  • 1/4 cup olive oil
  • Zest of 1 lemon
  • Juice of 1/2 lemon
  • 1 tbsp honey
  • 1–2 tsp Dijon mustard
  • Pinch of salt
Servings 2 as a side, or 1 as a main-ish warm salad
Prep Time 10 minutes
Cook Time 6-8 minutes
  1. Add the olive oil, lemon zest, lemon juice, honey, Dijon, and a pinch of salt to a jar or bowl. Whisk (or shake) until creamy and combined. Set aside.
  2. Roughly chop the blanched greens. If you saved collard stems from blanching, slice them thin.
  3. Heat a pan over medium heat and add 1–2 tbsp olive oil. Add the sliced stems (if using) with a pinch of salt and cook 2–3 minutes, just until they start to soften.
  4. Add the cherry tomatoes and let them sit for about a minute without stirring so they blister and caramelize a bit. Toss and cook another 1–2 minutes until they start to wrinkle and split.
  5. Add the chopped greens and toss for 1–2 minutes, just until warmed through.
  6. Plate it up and drizzle with the honey mustard dressing. Serve right away while it’s warm.

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