The sweet, salty maple mustard dressing featured in this sweet potato salad is one of my all-time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini in place of the oil and couldn’t stop raving about the results. When I tried her version, which is creamier and denser, I could see why she loved it so much. I use both versions often, and both are well-suited to this salad of roasted sweet potatoes, earthy tempeh, and peppery greens.
Sweet Potato Salad with Tempeh and Maple Mustard Dressing
The sweet, salty maple mustard dressing featured in this autumn salad is one of my all-time favorites. It began as a vinaigrette, but one of my recipe testers tried it with tahini in place of the oil and couldn’t stop raving about the results. When I tried her version, which is creamier and denser, I could see why she loved it so much. I use both versions often, and both are well-suited to this salad of roasted sweet potatoes, earthy tempeh, and peppery greens.
Author: Gena Hamshaw
Yield: Makes 3 To 4 Servings Of Salad, and About ½ Cup (120 Ml) Of Dressing
Ingredients
SALAD
- 8 ounces (225 g) tempeh, cut into ½-inch (1.3-cm) cubes
- 2 tablespoons tamari or Bragg Liquid Aminos
- 2 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1⁄4 teaspoon smoked paprika
- 2 medium sweet potatoes, peeled and cut into ½-inch (1.3-cm) cubes
- 1 tablespoon olive oil
- Coarse salt and freshly ground black pepper
- 5 cups (150 g) firmly packed baby arugula
- ¼ cup (10 g) snipped fresh chives or chopped scallions, green parts only
MAPLE MUSTARD DRESSING
- 2 tablespoons olive oil or tahini
- 1 tablespoon maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon tamari or Bragg Liquid Aminos
- 1 tablespoon apple cider vinegar
- 1 tablespoon balsamic vinegar
- 11⁄2 tablespoons nutritional yeast
- 1 to 2 tablespoons warm water, if needed
OPTIONAL TOPPINGS
- Snipped fresh chives, toasted sunflower or pumpkin seeds
Instructions
- To make the salad, put the tempeh in a shallow glass bowl or container, preferably one large enough to fit all of the tempeh in a single layer. In a small bowl or measuring cup, whisk together the tamari, vinegar, maple syrup, and paprika. Pour the mixture over the tempeh and stir gently to evenly coat the cubes. Cover and refrigerate for at least 1 hour and up to 12 hours.
- Preheat the oven to 400°F (200°C) and line two rimmed baking sheets with parchment paper. In a large bowl, toss the sweet potatoes with the oil until evenly coated. Transfer to one of the lined baking sheets and sprinkle generously with salt and pepper. Bake for 30 to 35 minutes, until fork-tender and starting to brown.
- Meanwhile, drain the tempeh and spread it on the other lined baking sheet. Bake for 15 minutes, until the tempeh is beginning to brown.
- Transfer the sweet potatoes and tempeh to a large bowl and let cool for about 10 minutes. Add the arugula.
- To make the dressing, combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)
- Pour the dressing over the salad and toss gently to combine. Fold in any additional toppings and serve.
Notes
Reprinted with permission from Power Plates, copyright © 2018 by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Photographs copyright © 2018by Ashley McLaughlin
Photographs copyright © 2018by Ashley McLaughlin