Sweet potato, apple and chipotle pepper come together for a vegetarian fall salad with a smoky kick. Thanks to the American Diabetes Association for sponsoring this post and helping me to share this recipe with you.
If I had to describe autumn in nothing but food words (really, that’s the only way I describe anything), sweet potato and apple would be near the top of the list. This vibrant salad not only embraces the flavors of autumn, but it is rich in vitamins and minerals.
More and more people are incorporating meatless meals into their diets, both for health and ethical reasons. However, many home cooks find vegetarian cooking intimidating. “How the heck do I make a meal taste good without using red meat, poultry and plenty of butter?” They are worried that their families will scoff at the thought of vegetarian meals because many people think that healthy eating must mean boring eating.
I hear you, and I feel your pain. But let me assure you that there are plenty of ways to infuse flavor into meals, using spices and herbs that will leave your family begging for more.
As part of the American Diabetes Association (ADA) 30 Days of Family Health, in partnership with Kitchen PLAY, I was able to pick a recipe out of The American Diabetes Association Vegetarian Cookbook by Chef Steven Petusevsky, and this sweet potato and apple salad caught my eye immediately.
This hearty salad is both savory and naturally sweet, and gets a jolt of smoky heat from the chipotle lime dressing. I removed the seeds from the chipotle peppers, for fear of seeing steam blowing out of my kids’ ears, and didn’t use all of the dressing on the salad. But let me tell you, this salad is a keeper. The flavors will satisfy your taste buds from front to back.
The cookbook is packed to the brim with other tasty recipes, such as Pumpkin Chowder with Toasted Pepitas, Autumn Skillet Paella and Pear and Stilton Cobbler with Pecans, as well as suggestions for stocking your pantry to make the preparation of vegetarian meals quick and easy.
Other vegetarian recipes:
Cookin’ Canuck’s Easy Rice Bowl with Black Beans, Avocado & Cilantro Dressing
Cookin’ Canuck’s Curry Red Lentil Stew with Tomatoes
Sweet Potato & Apple Salad with Chipotle Lime Dressing
|Serving Size||About ¾ cup|
|Amount Per Serving||As Served|
|Calories 260kcal Calories from fat 83|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 1g||5%|
|Dietary Fiber 6g||24%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the ADA Vegetarian Cookbook. www.cookincanuck.com
- 2 pounds sweet potatoes, peeled and cut into 3/4-inch dice
- 1 large apple, such as Fuji, Gala, or Granny Smith, cut into 1/2-inch chunks
- 1/2 medium red bell pepper, chopped
- 1/2 green pepper, chopped
- 1 celery stalk, chopped
- 1/4 red onion, chopped
- 2 tablespoons chopped fresh cilantro
- 2 chipotle chilies en adobo
- 1/4 cup lime juice
- 1 tablespoon honey or molasses
- 2 tablespoons tomato catsup
- 1 clove garlic, peeled
- 1/4 cup extra virgin olive oil
- Place the sweet potatoes in boiling, lightly salted water in a large saucepan and boil, covered, for 10 to 12 minutes until tender. Drain and set aside on a plate.
- Combine the apple, bell peppers, celery, red onion, and cilantro in a large bowl. Add the cooked potatoes, mixing lightly.
- Combine all the dressing ingredients, except for the oil, in a food processor and puree together. Drizzle in the oil and continue to process until thick.
- Add the dressing to the vegetables and toss well.