Recipes

Chris Cooks – Winter Salad and Sweet Potato Dressing

January 10, 2021  —  Written by Chris 

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Salad doesn’t always feel “wintery” to me, but once the holidays pass and my body can’t take anymore sugar, I just need something fresh. But I also like to eat seasonally, when I can.

This Winter Salad features a lot of vegetables (root and otherwise), shaved super thin, and dressed in a sweet potato dressing with mild hint of curry. Some shaved Manchego (a sheep’s milk cheese) is a great addition, though optional if you prefer to keep it vegan.

Winter Salad with Sweet Potato Dressing

A great salad featuring thinly-shaved root vegetables and an out-of-this-world sweet potato dressing with a coconut curry feel.
Course: Salad
Servings: 6

Ingredients

For the dressing

  • 1 small sweet potato peeled, diced
  • 1/2 cup lite coconut milk
  • 1 cup water
  • 2 tsp curry powder
  • 1/2 tsp salt
  • 1/4 cup lemon juice fresh squeezed
  • 2-3 tbsp honey or agave nectar to make it vegan
  • 2 tbsp Veganaise

For the salad

  • 6 cups butter lettuce leaves
  • 1 cup sprouts or microgreens of any variety
  • 1 cup chopped pea shoots
  • shaved fennel bulb to preference
  • shaved turnip to preference
  • shaved Brussels sprouts to preference
  • shaved carrot to preference
  • shaved asparagus to preference
  • shaved endive to preference
  • shaved golden beet to preference
  • shaved red onion to preference
  • shaved Manchego cheese to preference - optional

Instructions

Make the dressing

  • In a small pot, combine the diced sweet potato, coconut milk, water, curry powder, and salt. Bring to a gentle boil and cook until the liquid has gone down by 1/3 and the potatoes are very tender. Pour into a blender.
  • Add the honey and lemon juice and blend until smooth. Add the Veganaise and blitz a few times until fully combined. Transfer to a container, bottle or jar, and chill for 1 hour.
    Please note, the starch in the dressing and fat in the coconut milk will make it very thick when cold. Best served at room temperature, or you can thin it with water, stock, or coconut water.

Assemble the salad

  • On a platter, add all of the salad ingredients and toss together gently. Dress just before serving and toss to coat evenly.

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What do you think?

  1. Abby says:

    I tried this salad last night, and it was so fun! I love how you keep dietary restrictions in mind. Something I learned was, if you don’t have a ton of veggies to work with or not very flavorful ones (I used brussels sprouts, spinach, and carrots), you might want to amp up the seasoning. I added more salt, pepper, and a lot of ground ginger. I also added spicy sausage on it for my non-veggie family.

  2. Elise says:

    Yum! Would live to know what mandolin this is as well!

  3. Jill says:

    Just came here to say it’s the dressing that looks totally scrumptious. I know it matters what goes in to the salad too, but that dressing! WoW!
    Thanks so much, Chris.

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