Heartbeet Kitchen
Warm Sweet Potato Salad with Maple Mustard Vinaigrette
February 21, 2016 in Dairy-Free · Gluten-Free · Paleo · Salad · Vegan · Vegetables · 24 Comments

Warm Brussels Sprouts & Sweet Potato Salad with Maple Mustard Vinaigrette {vegan}

One of my favorite things to do is take recipes that have memories attached to them and make them my own. I grew up eating my grandmother’s German potato salad, dotted with bacon and onions, tiny mustard seeds and a hefty dose of black pepper. It always tasted so good on cold winter days, as we ate it together as a family gathered around her kitchen table after church. Using that scene as inspiration, this Warm Sweet Potato Salad has become my warmth and comfort these days.

Glowing with paper-thin brussels sprouts, crunchy almonds and a maple mustard dressing, this colorful dish is my plant-powered version of potato salad. I lightly boiled the sweet potatoes just as my grandmother does with regular spuds for her german version, even though I’m typically a “roaster”. This was her trick in making sure the warm potatoes soaked up all the flavors of the vinaigrette.

Warm Sweet Potato Salad with Maple Mustard Vinaigrette {vegan}

I’m so excited about discovering the fastest and easiest way to uniformly cut vegetables, which always seems to be a problem. I’ve tried using a mandoline to shave brussels sprouts, but Brian has said “no more” after almost cutting my finger off. And even though I have good knife skills, when daydreaming strikes, I end up with potato slices of all different thickness’. This is why I’m so excited that my partner, KitchenAid, has a 9 cup Food Processor with one of the most amazing little concepts – an Exactslice lever (pictured at the bottom of the post) that you just push from left to right depending on how thick you want the vegetables sliced. It makes this salad a breeze to make, and it even has a smaller 3 cup bowl that sits inside the larger bowl, so you can make the maple mustard vinaigrette with it too. One appliance, so many uses – which I really appreciate in my small kitchen.

Warm Sweet Potato Salad with Maple Mustard Vinaigrette {vegan, paleo}Warm Sweet Potato Salad with Maple Mustard Vinaigrette {vegan, paleo}

If you haven’t tried a warm salad, I think this one will you win you over. There are so many textures going on, between the soft and sweet potatoes, paper thin brussels sprouts, crunchy almonds and plump cranberries. It’s bursting with flavor as well as nutrients. So grab your fresh vegetables and dive into this beauty!

Warm Sweet Potato Salad with Maple Mustard Vinaigrette (via @amandapaa)

Warm Sweet Potato Salad with Maple Mustard Vinaigrette
Author: 
Recipe type: paleo, vegan,
Serves: 6
 
Leftovers will last two to three days in the refrigerator.
Ingredients
  • Salad:
  • 3 sweet potatoes (about 1½ pounds), peeled & cut in half horizontally
  • ¾ teaspoon salt
  • water for boiling
  • ¾ pound brussels sprouts (bottoms trimmed)
  • ⅓ cup sliced almonds
  • ⅓ cup dried cranberries
  • 2 tablespoons minced basil
  • Vinaigrette:
  • ⅓ cup olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1½ tablespoons maple syrup
  • ½ teaspoon cracked black pepper
  • ¼ teaspoon salt
  • 1 clove garlic

KitchenAid ExactSlice Food Processor.

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24 thoughts on “Warm Sweet Potato Salad with Maple Mustard Vinaigrette

  1. Hannah | The Swirling Spoon

    There is something so appealing about extremely thinly sliced vegetables!!! I have an attachment for my food processor that grates and slices too… albeit my processor is slightly more ghetto than the one pictured :P this salad looks so delicious and a little bit fancy and a lot healthy!

    Reply
    1. amandapaa Post author

      what’s amazing about this food processor is that it actually has a lever that changes how thick the attachment (slicing disk) will cut things. so i used it to make the super thin brussels, then put the switch to five to make the thick potatoes. so awesome!

      Reply
  2. Jolaine

    This looks AMAZING!! I’m trying to post to my Pinterest page but it says there are I available pictures to use. :(. Thank you for sharing your creativity.

    Reply
  3. Alison @Food by Mars

    I love it when you can think about childhood foods you loved and reinvent them in your own way! Warm salads are so comforting… this looks lovely, Amanda! Textures galore and I’m sure super naturally sweet and nourishing <3 xo I'll have to pin this for sure.

    Reply
  4. Christine

    What an absolute beauty of a salad! My mom used to make a warm potato salad and it was one of my favourite things growing up. Your lovely creation with sweet potatoes is much more my taste these days though, I am definitely making this one for dinner this week. That food processor is pretty amazing – I have an older version I think, it’s been going strong for about 6 years now and I love it!

    Reply
  5. Lauren Gaskill | Making Life Sweet

    Eating this would definitely make you glow inside and out! I love, love, LOVE all of the flavors you have going on in this salad. I can already tell this is going to be a new favorite. :) Thanks for sharing dear! Looking forward to seeing you in a few weeks at the POY brunch! <3

    Reply
  6. Faith (An Edible Mosaic)

    Revisiting favorite foods from different eras of my life is one of my favorite things to do as well. Time moves so quickly, and I love being able to relish a bit of nostalgia this way. And this salad…what a beauty! You have outdone yourself here. So much nutrition going on, not to mention texture and flavor! xoxo

    Reply
  7. Traci | Vanilla And Bean

    Recreating childhood favorites is pure comfort. I love the inspiration behind this recipe, Amanda.. and that tangy dressing is just the icing on the cake! This salad has it all, color, flavor, texture! And that KA processor? My goodness, I love the thickness feature. So smart. I have been through FIVE processor bowls in the past two years.. they have replaced them all.. but it’s been frustrating because when it breaks, I am left without my #2 kitchen tool!! I think it’s time to replace the whole thing. I’ve got my eye on this, Amanda! What a fun partnership!

    Reply
  8. Kelly @ Inspired Edibles

    I’ve been admiring this beautiful salad all week ~ I think you must have made it just for me Amanda :) brimming with some of my very favorite things. Equally compelling is your lip-smacking vinaigrette (love the glorious photo of it in the jar too) and heating the potato for maximum flavor absorption is such a clever tip!

    Reply
  9. laurasmess

    This is such a gorgeous salad. We’re heading into autumn here in Australia now so I’m looking for warming recipes that will still give me my salad fix! This looks perfect. The dressing in particular sounds gorgeous. Thanks for the inspiration! Can’t wait to try your recipe xx

    Reply

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