| Easy | Vegan
Sweet Potato Salad
INGREDIENTS
- 1 large sweet potato, cubed
- 5 oz baby spinach
- 3/4 cup cooked quinoa
- 3 thin slices of red onion
- 1/3 cup dried cranberries
- ¼ cup toasted walnuts, roughly chopped
- ½ cup Follow Your Heart Dairy-Free Bleu Cheese Crumbles
- ¼ tsp powdered sage
- ¼ tsp garlic powder
- ¼ tsp dried thyme
- 2 tsp neutral oil
- salt & pepper to taste
Creamy Lemon Thyme Dressing:
- 1/3 cup Follow Your Heart Original Vegenaise
- 1 ½ tsp maple syrup
- 2 tbsp lemon juice
- salt & pepper to taste
INSTRUCTIONS
- Peel and cut the sweet potato into cubes. Add them to a bowl and toss with oil, sage, thyme, garlic powder, salt & pepper. Spread them onto a baking sheet and bake at 375° F for 20 minutes or until nicely browned and fork tender. Set aside.
- Make the dressing by combining the Vegenaise, lemon juice, herbs, salt & pepper. Mix well and refrigerate until ready to use.
- Assemble the salad in a large bowl or platter. Layer or mix together the spinach, onion, cranberries, walnuts, bleu cheese, warmed quinoa and roasted sweet potato.
- Serve tossed with the dressing or on the side.
