Pear & Broccoli Sprout Salad with Balsamic Caramelized Sweet Potato Cubes

Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree

 I’d like to thank Somer, Jason and Annie for including my blog in today’s Virtual Vegan Potluck.  It’s always a good thing when healthier food ingredients and preparation is publicized and I’m proud to be one of MANY incredible food sites highlighted to

Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree

day.  I know it’s been lots of work for many and hats off and thanks to all involved 🙂

 When I first began thinking of the ingredients for this salad, I presumed that the pears and sprouts would be the stars.  Then came my lunch.  I began to prepare a sweet potato for lunch and the preparation options began to flow………..since I was preparing to do my photos for the Broccoli Sprout Salad,  I think I just got sidetracked and came up with a wonderful topping.  The caramelized sweet potatoes really make this simple salad into a meal.  The flavors all meld and make for some great eats!

 Vinegar, sugars, spice and fresh veggies rarely disappoint.

Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree

These taste combinations are lovely by themselves.  I’ve used versions of this citrus vinaigrette more often than not for my salads in the past few years.  I love the way the mild tangy orange blends with the spicy and sharp vinegar and mustard background notes.  It is lite yet definitely brings the punch to the salad.  In each bite, you’ll savor the greens, your tongue enjoys the cool soft textures of the pears.  But you’ll be sure to dip each bite in a bit of the vinaigrette.

The last minute addition of the caramelized sweet potato cubes are equally complimented by the tangy sharp flavors of the dressing.

Broccoli Sprouts are very nutritious, mild and a wonderful addition to any salad.  These were just 3 days in growing and filled the salad with a freshness above simple lettuce or greens.  Their tiny leaves catch the vinaigrette and crunch between the other softer fruit and veggies.

Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree

 To prepare the sweet potatoes:

Cook a large sweet potato to a half done stage.  Not fork tender but knife tender.  The outer edges will be mostly done.  At this stage, peel and then cut the sweet potato into large chunks about 1 inch wide.  In a medium size pan, heat a few tablespoons of Olive Oil.  Add in the potato cubes and stir to coat.  With the heat on medium and stirring the cubes frequently, pour in 1/2 cup of balsamic vinegar.  I used a white balsamic.  Continue to stir gently, turning the cubes to cook all sides.  You’ll be able to see the potatoes begin to look fully cooked by the color uniformity of the cubes.  Sprinkle on salt and pepper.  When the potatoes are fork tender, reduce the heat to low.  Add in 1/3 cup Maple Syrup or Agave nectar.  Stir gently and then let the cubes sit on low heat for at least 5 minutes.  The syrup will simmer and cook down while the potatoes caramelize.  When the liquid has cooked down and the sweet potatoes are beginning to brown, remove them from the heat and let cool.  Serve the cubes with salad at room temperature.  They will need to be served immediately to be less mushy.

Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree

 

The Spicy Orange Vinaigrette that I used with this salad is an old time favorite of mine.

Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree

It’s a basic oil and vinegar base that I add sweet and

spicy combinations to

for which ever salad it’s used for.

 

Here’s the recipe for this salad:

Juice 1-2 fresh Limes

Juice 1 Orange

Mix juices with 1/2 Cup Olive Oil, 1/4 Cup Red Wine Vinegar, 1/2 tsp. each salt & pepper, 1 tsp. garlic powder, 2 Tbs. Brown Mustard,

pinch of cayenne pepper (optional but suggested),

2 Tbs. Maple syrup.

Makes 1 Cup of Vinaigrette.  Store in a sealed container in the fridge.  Thaw before using.

 

The salad itself is a combination of radish, tomato, cabbage greens, broccoli sprouts and sliced pear.

For more information about sprouting broccoli and other seeds, beans and legumes check out the experts:

Sprout People

 

 

  A wonderfully fresh salad topped with sweet & spicy warm sweet potato cubes.  It’s an amazing combination of flavors.  And full of powerful nutrients.  But we won’t tell anyone that….just enjoy !

Pear & Broccoli Sprout Salad with Balsamic Glazed Sweet Potato Cubes - from Canned-Time.com #Vegan #Glutenfree

 

Be sure to check out all the wonderful recipes in today’s Virtual Vegan Potluck event.

Click below to explore more:

 

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36 thoughts on “Pear & Broccoli Sprout Salad with Balsamic Caramelized Sweet Potato Cubes

    1. Angela @ Canned Time Post author

      So glad you’ve learned to love Broccoli Sprouts, they’re such a wonderfully nutritious fresh food. Be sure and let me know back if you try it out and I’m on my over to check out your site, thanks Ula !!!

    1. Angela @ Canned Time Post author

      Sorry it took so long today but it’s changed now. I’ve been away from home since 7am so I’m just starting my way through all the post now. Thanks Annie, for everything. Get some rest now 🙂 XXX

    1. Angela @ Canned Time Post author

      Thank you so much!! I’m so glad to be right before you now too 😉
      Can’t wait to check out your posting and sorry it took me a while to change the link. I’ve been out of town today. Changed now though.

    1. Angela @ Canned Time Post author

      Thanks so much Sophie for checking out the salad. I haven’t been able to get through many of the posts yet and I’m anxious to see your’s. I’m sure its something fantastic as usual too! Have a peaceful safe weekend and thx again for your kind words 😉

      1. Sophie33

        You are welcome 🙂 I am only beginning the main courses dishes now. The rest I will see the following days! We are with so many! 😉 This VVP is a great & grand success, hey?

    1. Angela @ Canned Time Post author

      Thanks so much Gabby. It is full of tangy sweet and a little sour. I really liked the way the flavors mixed. I’m sure you can put your own touch to it as well if you give it a try. Thanks so much for your comments 😉

    1. Angela @ Canned Time Post author

      Thanks so much for your comments. I was just checking out your wonderful cream of broccoli soup and thinking that it would pair up perfectly with my salad, Hehe!
      I’m an self proclaimed soup addict so I’ll definitely be back to explore your site.
      Thanks again and take care 🙂

  1. Pingback: Tasty Asian Flavours Quinoa – Virtual Vegan Potluck 2013 | Cauldrons and Cupcakes

  2. spinachrevolution

    Love sweet potatoes, and certainly the VVP is not disappointing with all the fantastic ways of using it. This salad looks so yummy! I often use sprouts in salads, it makes me think it is super healthy when I add sprouts. The dressing is a winner too. Can use that on many other salad combos too. Thank you for the great recipes.

  3. vixbakes

    Looks great! I’m not much of a salad person so when I have to think of one my mind goes blank… thanks for the inspiration! I will def be trying this soon.
    x Vix
    vixbakes.com :: vegan baking + raw desserts

    1. Angela @ Canned Time Post author

      Oh my goodness, thank you!! I’m a salad person but I disguise them (like this one) into something other than greens and dressing 😉
      Thanks so much for checking out the post and I hope you enjoy your own version…please let me know how it goes! Take care.

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