Sweet and Crunchy Autumn Arugula Salad

Don’t these colors just make you swoon? This salad is a real show stopper. Perfect for lunch just for you, or great to serve to guests (but you might want to make more in that case!). I have a friend who makes fun of me for being so into textures, but a variety of textures really IS a huge part of what makes that perfect bite so perfect. In the texture department, this salad really has it all: Plenty of juiciness, crunch, chewiness, and creaminess to satisfy all your texture needs. Plus, the gorgeous variety of colors means lots of varied nutrition for you!

Salad Therapy

Sweet and Crunchy Autumn Arugula Salad

Enjoy this colorful and filling salad for lunch or serve to guests.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 1 large serving

Course: Salad

Cuisine: Vegan

Ingredients Method

Ingredients

  

1x2x3x?

• 3 1/2 oz fresh arugula half a bag from Trader Joe's
• 1/2 small apple sliced
• 1/3 can of chickpeas
• 3 tablespoons chopped toasted almonds
• 1/2 sweet potato
• 2 tablespoons of sliced onion
• Seeds from a quarter of a pomegranate
• 2 tablespoons raisins
• 1/4 cup green monster fauxgurt see previous post for recipe. Any yogurt would do. We've also done this with my Ceasar dressing (see previous post).

Method

 

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Drain can of chickpeas and arrange 1/3 of the beans on half the baking sheet. Lightly sprinkle with salt, pepper, garlic powder, onion powder, and chili powder to taste.
4. Dice sweet potato into 1/2-inch cubes and arrange on the other half of the baking sheet, salting lightly to your preference.
5. Roast for 30-40 minutes, until chickpeas and sweet potato are lightly browned.
6. Toss all ingredients into your favorite bowl or plate and enjoy!

Tried this recipe?Let us know how it was!