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
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.
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.
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.
The Spicy Orange Vinaigrette that I used with this salad is an old time favorite of mine.
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:
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 !
Be sure to check out all the wonderful recipes in today’s Virtual Vegan Potluck event.
Click below to explore more:
More from my site
- Cashew Crusted Blueberry Plum Mini Pies
- Roasted Pepitas Crusted Raw – Vegan Cheeze w/ Baccio Ciliegia (“Satan’s Kiss”) Peppers