Sweet Potato, Arugula and Quinoa Salad

Spring Salad

Hurray – it’s the first day of Spring. When I think of Spring, I think of light rain, blossoming flowers, farmers markets and delicious salads! Spring is a natural time for our bodies to want to detox, hence the importance of adding detox-friendly foods into our diet, such as 

  • bitter vegetables like arugula, dandelion greens, celery
  • fiber-rich grains like wild rice and dark rye bread
  • citrusy fruits like lemons and grapefruits, rhubarb

I went to my local produce store to grab a few things and whipped up this salad for you guys. It’s a great mix of fresh fruits and bitter vegetables, protein and healthy fats.

This salad is a contribution to Joyous Health’s celebration of the first day of Spring. Along with a few other Canadian girls, we are celebrating by making some of our favourite salads combos!

SWEET POTATO, ARUGULA AND QUINOA SALAD

Try these salad recipes, too!

SWEET POTATO, ARUGULA AND QUINOA SALAD

Spring Salad

Sweet Potato, Arugula and Quinoa Salad

Serving Size: 2

Ingredients

  • 2 large sweet potatoes, cut into small cubes
  • 1 tbsp. of coconut oil
  • 1 tbsp. maple syrup
  • 1/4 tsp. of cumin
  • 1/4 tsp. of cinnamon
  • 4 large handfuls of arugula
  • 2 cups of cooked quinoa
  • 1 pear, sliced thinly or chopped into small cubes
  • 1 small zucchini, grated
  • 1/4 cup of sunflower seeds
  • The juice of 2 lemons
  • 2 tbsp. of good quality olive oil
  • Pinch of Himalayan salt
  • Cracked black pepper

Instructions

  1. Preheat the oven to 450F.
  2. In a small bowl, add the sweet potato, coconut oil, maple syrup, cumin and cinnamon and bake for about 30 minutes, or until golden brown.
  3. In a large bowl, combine the arugula, quinoa, pear, zucchini, sunflower seeds, lemon juice, olive oil, salt and black pepper.
  4. Next add the sweet potato cubes and mix well.
  5. Enjoy!
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SWEET POTATO, ARUGULA AND QUINOA SALAD

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