Ingredients
Units
Scale
Roasted Sweet Potatoes
- 2 medium sweet potatoes, diced
- 1/2 tbsp olive oil
- 1/4 tsp cinnamon
- 1/4 tsp salt
Creamy Walnut Balsamic
- 1 cup walnuts (California Walnuts)
- 1 tsp dijon mustard
- 2 tbsp maple/agave syrup
- 1/4 cup dairy-free yogurt
- 2 tbsp balsamic vinegar
- 1/4 cup unsweetened dairy-free milk (walnut or oat milk)
Salad
- 5 oz spring mix salad
- 7 dates, pitted and chopped
- 1 cup walnuts
- 1 pear, diced
- dairy-free parmesan cheese (opt.)
Instructions
- Preheat your oven to 475 degrees
- Start making your walnut balsamic dressing by first boiling your walnuts for about 15 minutes (place 1 cup of wanuts in a small saucepan and cover with water, boil for 15 mintues)
- Add your diced sweet potatoes to a large bowl with the olive oil, cinnamon, and salt and stir to combine
- Place your sweet potatoes on a baking sheet and roast for 15 minutes
- Next, drain and rinse your walnuts and blend with the rest of the dressing ingredients in a food processor or high speed blender until smooth
- Next, assemble your salads. First, add your dresssing to the bottom of the jars
- **NOTE: you can decide how much dressing you like to add, I added 1/2 cup per salad jar
- Split the sweet potatoes between the two jars next, then add your walnuts (I used about 1/2 cup per jar), then dates, pear, and finishing with lettuce topped with your vegan parmesan (opt.)
- **NOTE: you’ll want to really pack the lettuce in so you have enough “fixings” per salad ratio
- Enjoy shaken straight from the jar or poured out onto a plate!
- Prep Time: 10 minutes
- Additional Time: 0 hours
- Cook Time: 20 minutes
- Cuisine: American
Nutrition
- Serving Size: 2 salad jars