Go Back
–+ servings
Salad Therapy

Sweet and Crunchy Autumn Arugula Salad

Enjoy this colorful and filling salad for lunch or serve to guests.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 1 large serving
Course: Salad
Cuisine: Vegan
Ingredients Method

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).

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!