A few weeks ago, I was on the hunt for a pretty serving bowl. I wanted something classic. Something that looked old but didn’t have to be old, with good color and lines. I found one at Williams Sonoma and immediately went to work on creating a colorful salad to put in it!
I don’t know about you, but I love a good salad. I also have a thing for sweet potatoes. Truthfully, I have a “thing” for all potatoes, but sweet potatoes are my favorite. Baked, roasted, mashed, or fried, the potato is a quintessential vegetable.
I wanted to make the salad part savory, party sweet, partly cooked, and part raw. This Coriander Sweet Potato Salad with Maple Dijon Vinaigrette and Pomegranate is all that! It’s loaded with nutrients, flavor, and texture. It’s also beautiful and ready to serve in just 30 minutes! Let me know how you like it!
P.s. I also doubled the vinaigrette dressing to use for a later date.
2 teaspoons fresh minced thyme, or 1 teaspoon dried
1 teaspoon dried coriander
1 teaspoon garlic powder
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
Preheat oven to 425°F.
Toss potatoes in olive oil and sprinkle with coriander.
Add potatoes to a parchment-lined baking sheet, roast for 30 minutes, turning potatoes once after 15 minutes.
While potatoes are roasting, whisk maple syrup, mustard, cider vinegar, shallot, garlic, herbs, and spices in a large bowl. Whisk in the olive oil in a slow, steady stream until the vinaigrette emulsifies and thickens.
When potatoes are done, remove them from the oven and set them aside to cool. Cut each potato quarter in half when they have cooled enough to touch.
In a medium-size serving bowl, layer the salad. Add a handful of mixed greens and 1/4th of potatoes. Drizzle with 2 tablespoons vinaigrette, 1 tablespoon sunflower seeds, 1 1/2 teaspoon fresh thyme, 2 tablespoons feta, 2 tablespoons arils, 1 tablespoon cilantro. Continue to layer this way until all potatoes have been used.
Divide equally among 4 bowls.
Look for a firm pomegranate. I like to cut my pomegranates in half, and in a bowl half full of water, pull the pomegranate apart by hand, removing all of the arils. Once I have them removed, I dispose of any large pieces of the pith (the spongy white tissue lining) and rapidly stir the arils by hand to remove any additional pieces of pith that may still be attached.
The salad is almost too pretty to eat. Every time I make it, I just want to stare at it or take pictures of it.
Not only does it come together quickly, but it is also very hearty and satisfying. The creamy plant-based goat cheese alone is to die for! Trust me. This salad could be a meal in itself. As for the pomegranate, I prefer to clean my own. It’s a task that my youngest daughter has taken over. She finds it deeply satisfying to pull out every last aril!
I like the arugula and pomegranate for color, but you can use various fruits and greens to achieve your Christmas colors. My favorite addition to the salad, and one that I would not skip, is the fresh dill weed. No matter the toppings used, the dill brings it together!
When I was a kid, I wouldn’t say I liked beets. As an adult, I was determined to make nice. And I’m so glad I did. They are not only delicious, but they are also super healthy. Rich in folate (Vitamin B9), they help the body make red blood cells. Like Anthocyanins in red grapes and Beta Carotene in carrots, beets contain Betalains which are unique nitrogen-containing pigments and are cancer and heart protective.
This recipe makes a great salad year-round! It makes a lovely addition to a holiday table, and it’s a delicious and easy salad to make in the summer. I PROCESS MY BEETS IN THE PRESSURE COOKER because I’m not particularly eager to turn on the oven in the summer. But you can use an oven just the same. Typically, I don’t boil them because they lose their deep red color. If you choose to boil them, leave about one inch of stem intact to help minimize color loss while cooking,
If you want to really jazz it up you can use half red and half golden beets. It is also yummy with chopped pistachios and vegan feta!
If you make the salad, tag me let me know how you liked it!
The other night I took my eight-year-old daughter out to dinner at a famous sit-down restaurant. We were super hungry and thought about getting an appetizer, but there was nothing under 900 calories! So we opted to have a side salad. We got it with no cheese (for the love of Pete, stopping putting cheddar cheese on a salad), but the dressing she chose had honey and eggs. She loved it and asked if we could make some at home. To please my veggie-loving baby, I got straight to work.
I found a copycat recipe and worked off of that. WOW, there was a lot of sugar and oil in that bad boy! I mean, aren’t salads supposed to be healthy? I kicked out four tablespoons of sugar and two tablespoons of unnecessary vegetable oil. This recipe is yummy. If you’re oil-free, you will want to skip this one, but you could easily sub a plain vegan yogurt. If you do this, cut the milk. Otherwise, your dressing will be too runny.
Agave nectar was an excellent choice to replace sugar and honey. It is four times sweeter than regular table sugar, but it is low on the glycemic index. Frankly, you could even start with two tablespoons of nectar and add more to suit your taste. Coming in at 100 calories per serving, this dressing is a keeper! I used it in a kale salad with strawberries and caramelized rhubarb, and it was divine!
This bowl is easy and delicious! And as with most bowls, You can make it in a variety of ways. I loved the tofu in this one and made a little extra to nosh on later! This recipe is an adaptation of a New York Times recipe, and the only thing I swapped was the honey for the agave nectar. I know some vegans who still eat honey, but I prefer to leave my bee friends alone! I also cut the oil by 2/3, mixed the sriracha and honey to make a glaze, and then tossed in the tofu.
This flavor bomb that can be ready in under 20 minutes! Great for a quick and hearty meal! Enjoy!
1(14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
2 tablespoons Agave nectar, or maple syrup, for serving
In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
In a nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.
In a medium-size bowl, mix 2 tablespoons of agave nectar and 1 tablespoon of sriracha together until combine. Add tofu and coat well.