Sweet Potato and Blood Orange Salad with Mustard Vinaigrette

Name: Sweet Potato and Blood Orange Salad with Mustard Vinaigrette
Yield: Serves 4
Ingredients: ¼ cup (60 ml) Dijon mustard; ¼ cup (60 ml) vegan mayo, store-bought or homemade; ¼ cup (13 g) chopped fresh mint leaves; 2 tablespoons toasted pine nuts; 1 red onion, thinly sliced; 3 blood oranges, cut into segments; 8 cups (440 g) loosely packed field greens or baby greens; 2 tablespoons olive oil; 1 pound (455 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) chunks; 1 clove garlic, minced; ½ teaspoon salt; 1 tablespoon white wine vinegar

Preparation info

Serves
4

Difficulty
Medium

Appears in

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

About

Citrus and sweet potato shine together here, creating a wintery salad that’s just as eye-popping as it is mouthwatering. A creamy, tangy mustard vinaigrette brings it all together, and fresh mint takes it to the next level. To make this salad a meal, top it with Tempeh Bacon or grilled seitan. If you can’t find blood oranges, that’s too bad, but Valencia oranges would be just fine, too! Or even ruby red grapefruit.