Those of you who follow me on Instagram @mrsforensicbbq will recognize this from my “Mustard Dressing” post. I really liked this dressing. Mr. FBBQ hates mustard, so there was no way he was trying this salad. I also really love sweet potatoes, so this salad was a winner in my book!
To start, cook the sweet potato! We all know this takes a good hour if you decide to bake it and probably about 45 minutes if you steam it. I opted for baking.
While the potato is baking, add your choice of greens to a bowl. I went with baby spinach and baby arugula, as well as some microgreens! I love microgreens! I also added some tomatoes and cucumbers because I had them on hand (you’ll notice this happens a lot-I have this stuff and decide to add it to whatever dish I’m making!)
Next, we will make the dressing! I used the handy bullet blender for this. Adda dash of sea salt, maple syrup, mustard, tahini and tamari, apple cider vinegar, garlic cloves, and nutritional yeast and blend it up! I wasn’t sure what tamari was. It’s like a soy sauce. Mr. FBBQ knew what it was and right where to find it at the grocery store! He’s so smart!
Once the potato is done, top your salad with the potato. I also added some nuts (walnuts and almonds), then topped that with some dried cranberries! Add the dressing and enjoy!!
