- Prep-time: / Ready In:
- Makes 2 cups
- Serving size: 2 Tbsp.
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Berries and balsamic vinegar bring a touch of tartness to this naturally sweet dressing that pairs well with citrusy salads. Blended sweet potato creates a velvety texture that’s ideal for drizzling over a pile of greens, while a dash of poppy seeds delivers a subtle nutty flavor and delicate crunch. If you’ve never thought of yourself as a salad lover, you certainly will now—just whip up a jar of this healthy dressing and watch how fast it disappears!
For more vegan salad dressings, check out these tasty ideas:
Ingredients
- 1 small sweet potato (4 oz.), peeled and cut into large pieces
- ¼ cup fresh or frozen raspberries
- ¼ cup frozen cranberries
- 1 tablespoon balsamic vinegar
- 1 tablespoon pure maple syrup
- Sea salt, to taste
- Freshly ground black pepper, to taste
- 1 teaspoon poppy seeds
Instructions
- In a small saucepan combine sweet potato and enough water to cover. Bring to boiling; reduce heat. Simmer, uncovered, 10 minutes or until tender. Drain; rinse with cold water. Drain again.
- In a blender combine sweet potato, raspberries, cranberries, vinegar, syrup, and 1 cup water. Cover and blend until smooth. Season with salt and pepper. Add water, 1 tablespoon at a time, and blend to reach desired consistency. Taste and adjust seasoning. Stir in poppy seeds.
- Transfer dressing to a glass jar. Cover and chill up to 5 days.
Nutritional Information:
Per serving (2 Tbsp.): 28 calories, 6 g carbohydrates, 0.4 g protein, 0.2 g total fat, 0 g saturated fat, 0 g cholesterol, 60 mg sodium, 0.95 g fiber, 2.8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (1)
(3 from 2 votes)Not much flavor Too much water Will not make again