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  • Prep-time: / Ready In:
  • Makes 2 cups

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 poppyseeds 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:


  • 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


  1. 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.
  2. 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.
  3. Transfer dressing to a glass jar. Cover and chill up to 5 days.

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about the author

Darshana Thacker Wendel

Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit and follow her on Instagram for more.

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