RecipesHealthProduct ReviewsRestaurantsEnvironmentLifestyleCooking Class

This Protein-Packed Salad Is Perfect For a Healthy Thanksgiving Side Dish

Hailey Welch
|Updated Jan 31, 2020

What We're Cooking This Weekend: Walnut Pear Sweet Potato Mason Jar Salads

FROM: @healthylittlevittles 

WHY WE LOVE IT: Walnuts are a good source of vegan protein and this is a smart way to fill up on nutrients and fiber.

TOTAL TIME: Prep: 10 minutes Cook: 20 minutes

TOTAL INGREDIENTS: 14 plus salt (ingredients are mostly vegetables)

MAKE IT FOR: Your office lunch or a side dish for Thanksgiving.

SPECIAL NOTE: Preheat your oven to 475 degrees. Start by making the walnut dressing because it takes 15 minutes to boil the walnuts. Afterward, roast the sweet potatoes for 15 minutes. (If you need to start prep the day before or order ingredients online, we will let you know that here. Otherwise, assume the dish can be shopped, prepped and served the same day with readily available ingredients.)

Walnut-Pear-Sweet-Potato-Mason-Jar-Salad-5-1

Ingredients

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

  1. Preheat your oven to 475 degrees F
  2. Start making your walnut balsamic dressing by first boiling your walnuts for about 15 minutes (place 1 cup of walnuts in a small saucepan and cover with water, boil for 15 minutes)
  3. Add your diced sweet potatoes to a large bowl with the olive oil, cinnamon, and salt and stir to combine
  4. Place your sweet potatoes on a baking sheet and roast for 15 minutes
  5. 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
  6. Next, assemble your salads. First, add your dressing 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
  7. 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 vegan parmesan (optional)
    **NOTE: you'll want to really pack the lettuce in so you have enough "fixings" per salad ratio
  8. Enjoy shaken straight from the jar or poured out onto a plate!

More From The Beet