Impossible BBQ Salad with Summer Fruit & Creamy Pickle Dijon Dressing
Smoky BBQ Impossible meat served over crisp greens with juicy pears, plums, tomatoes, and a creamy pickle Dijon dressing. This high-protein vegan salad is fresh, satisfying, and ready in 30 minutes.
Ingredients
BBQ Impossible
- 1 package Impossible Ground
- 1 tablespoon olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 tablespoon barbecue sauce
- Salt and black pepper
Salad
- 1 cups mixed greens
- 2 ripe pears sliced
- 2 ripe plums sliced
- 2 large tomatoes cut into wedges
- ¼ small red onion thinly sliced (optional)
- ¼ cup chopped parsley
- 2 tablespoons chopped basil
- Creamy Pickle Dijon Dressing
- ½ cup vegan mayonnaise
- 2 tablespoons pickle juice
- 1 tablespoon Dijon mustard
- 1 tablespoon chopped capers
- 2 tablespoons finely chopped sun-dried tomatoes
- Juice of 1 lemon
- 1 tablespoon olive oil
- 1 teaspoon maple syrup or coconut sugar optional
- ½ teaspoon garlic powder
- Fresh cracked black pepper
- Salt to taste
Garnish
- Fresh parsley
- Lemon wedges
- Extra capers
- Cracked black pepper
- Drizzle of extra-virgin olive oil
Instructions
Step 1: Cook the Impossible BBQ
- Heat olive oil in a large skillet over medium-high heat. Add the Impossible meat and season with smoked paprika, garlic powder, onion powder, chili powder, oregano, salt, and pepper.
- Cook for 8–10 minutes, breaking it into rustic pieces as it browns. Stir in the barbecue sauce during the final minute and cook until lightly caramelized.
- Kitchen Technique: Let the meat sit undisturbed for a minute or two between stirs to develop crispy, browned edges.
Step 2: Make the Dressing
- Whisk together the vegan mayonnaise, pickle juice, Dijon mustard, chopped capers, sun-dried tomatoes, lemon juice, olive oil, garlic powder, and black pepper until smooth.
- Taste and adjust with more pickle juice for tang or lemon juice for brightness.
- Kitchen Technique: Finely chopping the capers and sun-dried tomatoes ensures every bite is packed with flavor.
Step 3: Assemble the Salad
- In a large bowl, combine the mixed greens, pears, plums, tomatoes, parsley, and basil.
- Drizzle with most of the dressing and gently toss until everything is lightly coated.
- Kitchen Tip: Dress the greens just before serving to keep them crisp.
Step 4: Add the BBQ Impossible
- Arrange the dressed salad on a large platter or divide among serving bowls.
- Top with the warm BBQ Impossible meat so the contrast between warm and cool ingredients creates extra flavor and texture.
Step 5: Finish & Serve
- Sprinkle with extra parsley, cracked black pepper, and additional capers. Finish with a drizzle of olive oil and a generous squeeze of fresh lemon juice.
- Serve immediately with grilled sourdough, roasted potatoes, or crusty artisan bread.