Plate with Fall Salad with Honey-Mustard Dressing and Boiled Egg, featuring romaine lettuce, celery, carrot, and apple

Fall Salad with Honey-Mustard Dressing and Boiled Egg

Servings 4 servings
Author Jessica Ivey, RDN


  • 1/4 cup low-fat plain Greek yogurt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon celery seeds
  • 1/8 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 (10-oz.) package chopped romaine lettuce (about 6 1/2 cups)
  • 1 small apple, chopped (any sweet variety)
  • 1 medium carrot, chopped
  • 1 medium stalk celery, chopped
  • 4 hard-cooked eggs, peeled and quartered
  • 1/4 cup chopped walnuts


  1. Combine yogurt, Dijon mustard, honey, lemon juice, salt, celery seed, and pepper in a medium bowl, whisking to combine. While whisking, slowly drizzle in olive oil until well blended. Set aside or refrigerate up to 3 days.

  2. Combine romaine lettuce, apple, carrot, and celery in a large bowl. Drizzle with desired amount of dressing, tossing to coat. Divide evenly among 4 plates, and top each salad with egg, and walnuts.