This is a nutrient dense salad made with spicy arugula, sweet potato, quinoa (a complete vegan protein), and dried cranberries. I like to serve it on individual plates but you can also toss all of the ingredients into a large bowl and serve it family style.
Arugula, Sweet Potato, Quinoa and Cranberry Salad
Ingredients
- 4 cups arugula
- 1 cup cooked quinoa
- 1 ½ cups sweet potato, small to medium dice
- ½ cup dried cranberries
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat broiler
- Line a baking sheet with foil.
- Place sweet potatoes on the baking sheet.
- Sprinkle the olive oil over the potatoes and toss.
- Season with a little salt and pepper and then place pan under broiler.
- Roast the potatoes until they have just a little bit of browning 5-7 minutes.
- Give the potatoes a stir and put them back under the broiler for another 5 minutes or so.
- Remove from oven and cool.
- Arrange the arugula on four plates.
- Spoon ¼ cup of quinoa on to greens.
- Scatter the sweet potatoes and cranberries on the salad.
Simple Vinaigrette
Ingredients
- 1/2 Olive oil
- 1/4 Balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and Pepper to taste
Instructions
- Place mustard and honey in a bowl and mix until combined.
- Add the olive oil and vinegar and whisk.
- Season with salt and pepper to taste.