Sweet Potato Salad


  • 3 c. sweet potatoes, peeled and cubed
  • 1 tsp. salt
  • 1 c. Worthington Vegetable Skallops, diced
  • 1/4 tsp. cinnamon
  • 1 c. mandarin oranges
  • 1 medium apple, peeled and chopped
  • 1/2 c. pecan halves, toasted in skillet
  • 1/4 c. dried cranberries


  • 2 Tbsp. orange juice
  • 1 Tbsp. agave nectar
  • 1/2 c. grapeseed Vegenaise
  • 1/8 tsp. salt
  • 1/4 tsp. ginger
  • 1/2 tsp. cinnamon


  1. Place cubed sweet potatoes in a large saucepan. Cover with water and add salt. Bring to a boil over medium-high heat, then turn down and simmer for 15 minutes or until tender. Drain. Place in a medium-sized bowl.
  2. Combine Worthington® Vegetable Skallops® and cinnamon. Sauté over medium-high heat in a skillet that has been sprayed with nonstick cooking spray, until golden brown.
  3. For Dressing: Combine all ingredients in a small bowl. Mix well.
  4. Place Worthington® Vegetable Skallops® and remaining ingredients, including prepared dressing, into a medium-sized bowl and mix well. Serve over lettuce.


Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Salads Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.