For a vibrant fall lunch that uses seasonal ingredients, try this sweet potato and blood orange salad with a mustard vinaigrette. It’s the perfect base for a gluten-free lunch and can easily be paired with your favorite plant protein to make the salad more filling. This recipe comes from Isa Chandra Moskowitz’ cookbook I Can Cook Vegan and is straightforward to execute.
Making this salad in advance is easy, too. All you need to do is bake your sweet potato ahead of time and then it can make for a great packed lunch the next day. Read more: 7 Sweet Potato Recipes But making this dish isn’t time consuming either.
This vegan salad can come together in half an hour. Additionally, you can customize this salad to your liking. Be it by switching blood orange for grapefruit, or by including chickpeas , tempeh bacon, or whatever you fancy for a fall meal.
Expect the soft bite and sweet flavor of the baked sweet potato pieces alongside the mustard, mayo, garlic dressing. Then, for the salad base enjoy the sliced orange, baby greens, pine nuts, and sprigs of mint. Read more: 9 High Protein Vegan Salads Sweet potato and blood orange salad with mustard vinaigrette Ingredients 1 pound (455 g) sweet potatoes peeled and cut into 1-inch (2.
5 cm) chunks 2 tablespoons olive oil 1⁄2 teaspoon salt 1⁄4 cup (60 ml )Dijon mustard 1⁄4 cup (60 ml) vegan mayo store-bought or homemade 1 clove garlic minced 1 tablespoon white wine vinegar 8 cups (440 g) loosely packed field greens or baby gre.