PEAR AND PURPLE POTATO SALAD WITH MUSTARD SEEDS

Before we go all greedy on this pear and purple potato salad, let’s catch up, shall we?!

Happy New Year!

Happy Martin Luther King, Jr. Day!

Yes, it’s been a while my friends, but first things must come first.  I hope your New Year has been amazing thus far, you haven’t ditched your resolutions, have you?

I’ve learned over the years, that the New Year should be about finishing what you’ve started rather than, starting something new, it’s much easier, and it’s guilt-free in my humble opinion.

So, a lot has happened in my life since I last posted. Well, let’s see, I transitioned into a Vegan lifestyle.  Yep, I sure did, I’m a VEGAN!!!

Don’t worry, it’s not my intention to go all hardcore, radical Vegan on you, but you can expect from this point forward, plant-based recipes. My blog is a reflection of what my family eats.

This revelation has been in the works for the past two years of my life.  In April of  2013, the kiddos and I practiced a vegan/vegetarian lifestyle for 13 months. It was amazing! I lost weight; I was more energetic and conscientious about the food that I put into my body, with health and wellness being the driving factors.

Then one day, I had an uncontrollable craving for Kentucky Fried Chicken, and that my friends was all she wrote. It went down! Like a bucket of chicken down, with sides that consisted of mashed potatoes/gravy, coleslaw, Mac N Cheese, and I had the audacity to drink it down with a diet Pepsi. Yeah, it was ugly!!!

In April of 2015, I resumed my plant-based journey this time from an ethical perspective as it related to the animals I was consuming. My health and heart were on the same page, and I knew, this time, my transition would be forever.

On December 21, 2015, I made the transition, and I’m so fulfilled that I did.

So, what can you expect here on Taste of Yummy?

From this point forward, you can expect to see Vegan/Vegetarian recipes.  Although I’m Vegan, my family eats a vegetarian diet, and because the blog reflects what WE eat, my blog will mirror our dinner table.

My goal in 2016 is to show you how a Vegan/Vegetarian lifestyle can be sustainable without compromising flavor, and fulfillment.

With that said, I deliver to you an oven-roasted Pear and Purple Potato Salad drizzled with a mustard seed dressing, that’s filled with life and nutrients and will have your body singing get it in me!

These amethyst, golf ball-sized purple potatoes are loaded. Saturated with antioxidants serving up so many health benefits to the likes of; reducing blood pressure levels and they’re high in potassium, plus they’re cute-delicious.

Don’t get me started on Kale with its earthy-tasting self.

It has high levels of vitamin K with a high concentration in minerals that aids in preventing dis-eases.

The future looks mighty bright my friends, as for the 19-degree temperature outside my window, well, that’s another blog post I can feel it.

This salad is giving me life right now.

Here’s a link on How to go Vegan if you’re interested.  🙂

How To Prepare Pear and Purple Potato Salad with Mustard Seeds

5.0 from 1 reviews

PEAR AND PURPLE POTATO SALAD WITH MUSTARD SEEDS

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

Author: Taste of Yummy

Serves: 6 servings

Ingredients

• 1 Tablespoon Olive Oil
• 2 cups of sliced purple potatoes
• 3 Anjou pears cored and cut into thin wedges
• 1 Tablespoon Mustard Seeds
• ¼ cup lemon juice
• ¼ cup Apple cider vinegar
• ¼ cup extra virgin olive oil
• 1 Tablespoon Honey Dijon mustard
• 1 Tablespoon of coconut aminos
• 1 Tablespoon of coconut nectar
• 1 small onion sliced
• 4 cups of torn Kale
• Black sea salt and ground black pepper

Instructions

1. Preheat oven to 375 degrees.
2. In a large skillet heat 1 Tablespoon olive oil over medium-high heat. Add potatoes and pear, cook until edges are browned. Once browned, place in the oven to roast, uncovered, for 12-15 minutes until tender.
3. Now for the vinaigrette dressing, in a medium bowl whisk together the Mustard seeds, Lemon juice, Apple cider vinegar, ¼ cup of olive oil, Honey Dijon Mustard, Coconut aminos, Coconut nectar.
4. In a large bowl combine potato mixture, onions, and kale. Pour in vinaigrette: toss to coat.
5. Season to taste with black salt and pepper.
6. Serve immediately.

Notes

To soften kale, massage for 1-2 minutes with olive oil until kale starts to wilt.

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