Creamy Mustard Blueberry Salad

Creamy Mustard Blueberry Salad
Prep time
Total time
Serves: 2-4
  • 1 head of lettuce
  • 1 small head of broccoli (lightly steamed)
  • 1 large or 2 small sweet potato
  • 1 pint fresh blueberries
  • ½ a cucumber
  • ½ cup onion
  • 1 cup cherry or grape tomatoes
  • 1 carrot
  • 2 Tbsp. tahini
  • 2½ Tbsp. dijon mustard
  • 2 dashes sea salt
  • 3 Tbsp. white wine vinegar
  1. Preheat oven to 375°F.
  2. Wash and chop sweet potato into small cubes.
  3. Line baking sheet with parchment paper and place sweet potatoes flat (not touching each other) on the baking sheet. Bake for 30-40 minutes (the larger the cubes the longer they will take to cook).
  4. Start steaming your broccoli.
  5. While the sweet potatoes cook, chop lettuce, cucumber, onion and tomatoes. Add those to a large bowl along with broccoli and blueberries.
  6. Shred carrot and add that to the bowl.
  7. Next make the dressing by mixing all ingredients together in a small bowl or in your food processor.
  8. Pour dressing over salad and serve.
Make sure your tahini is well mixed, some brands separate and the oil is all at the top. We like to mix ours in the food processor the first time we use a new tub.

Makes a great meal, serves 2.


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