RECIPE: Sweet Potato and Blood Orange Salad with Mustard Vinaigrette (from I Can Cook Vegan by Isa Chandra Moskowitz)
Citrus and sweet potato shine together here, creating a wintery salad that’s just as eye-popping as it is mouthwatering. A creamy, tangy mustard vinaigrette brings it all together, and fresh mint takes it to the next level. To make this salad a meal, top it with Tempeh Bacon or grilled seitan. If you can’t find blood oranges, that’s too bad, but Valencia oranges would be just fine, too! Or even ruby red grapefruit.
1 pound (455 g) sweet potatoes, peeled and cut into 1-inch (2.5 cm) chunks
¼ cup (60 ml) Dijon mustard
¼ cup (60 ml) vegan mayo, store-bought or homemade
1 tablespoon white wine vinegar
8 cups (440 g) loosely packed field greens or baby greens
3 blood oranges, cut into segments
1 red onion, thinly sliced
2 tablespoons toasted pine nuts
¼ cup (13 g) chopped fresh mint leaves
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Toss the sweet potatoes with the oil and salt and arrange them in a single layer on the parchment. Bake for 20 to 25 minutes, tossing once, until softened. Set aside.
In a mug, mix together the mustard, mayo, garlic, vinegar, and a big pinch of salt. Stir with a fork until nice and creamy.
To assemble, place the greens in a medium-size bowl. Top with the sweet potatoes, orange segments, and red onion. Drizzle with the dressing and sprinkle with the pine nuts and mint.
From Isa Chandra Moskowitz—the bestselling author of Veganomicon—comes a book dedicated to her true love: the home cook.
Isa Moskowitz learned to cook from cookbooks, recipe by recipe. And after a few decades of writing her own cookbooks, she knows what the people want: easy-to-follow instructions and accessible ingredients.
I Can Cook Vegan is for cooks of all stripes:
The Just-Born, Brand New Cook
The Tried-and-True Seasoned Cook Who Is Tofu-Curious
The Busy Weeknight Pantry Cook (this is everyone)
The Farmers’ Market Junkie Who Looks at All the Pretty Colors
The Reluctant Parent to the Vegan Child
For Anyone Doing Vegan for the Animals
For Anyone Doing Vegan for the Health
Each chapter is a building block to becoming a better, more competent cook. The book teaches readers to cook the way someone might learn a new instrument: master a couple of chords, and then start to put them together to form songs.
Each chapter starts with a fresh mission, and readers will cook their way through pastas, salads, sandwiches, bowls, sautés, sheet-pan suppers, and sweets—more than 125 recipes!—until they are ultimately the Best Cook Imaginable.
For more information, click here.
