Sweet and Crunchy Autumn Arugula Salad
Enjoy this colorful and filling salad for lunch or serve to guests.
Ingredients
- 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).
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper.
- 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.
- Dice sweet potato into 1/2-inch cubes and arrange on the other half of the baking sheet, salting lightly to your preference.
- Roast for 30-40 minutes, until chickpeas and sweet potato are lightly browned.
- Toss all ingredients into your favorite bowl or plate and enjoy!
Tried this recipe?Let us know how it was!