Winter Salad and Sweet Potato Dressing

Directions

• Make the dressing
• In a small pot, combine the diced sweet potato, coconut milk, water, curry powder, and salt. Bring to a gentle boil and cook until the liquid has gone down by 1/3 and the potatoes are very tender. Pour into a blender.
• Add the honey and lemon juice and blend until smooth. Add the Veganaise and blitz a few times until fully combined. Transfer to a container, bottle or jar, and chill for 1 hour. Please note, the starch in the dressing and fat in the coconut milk will make it very thick when cold. Best served at room temperature, or you can thin it with water, stock, or coconut water.
• Assemble the salad
• On a platter, add all of the salad ingredients and toss together gently. Dress just before serving and toss to coat evenly.