arugula pomegranate salad
light, sweet, and full of the good stuff.
Great as a side dish, and perfect for a light lunch. Rich in flavour and nutrients, this recipe has a clean, light crunch with toppings that aim to please.
The full recipe including nutritional information can be found below.
ingredients
120 grams Arugula
1/4 cup Pomegranate
1/4 cup Red Onion
2 cups Sweet Potato
2 cups Butternut Squash
1 pinch Sea Salt & Black Pepper
1/3 cup Slivered Almonds
4 1/4 ozs Goat Cheese
40 mls Balsamic Vinegar
60 mls Extra Virgin Olive Oil
3 tbsps Whole Grain Mustard
2 tsps Honey
directions
Preheat the oven to 450 degrees. Line a baking tray with parchment paper.
Peel and cut your sweet potato and butternut squash into bite sized cubes
Tip the sweet potato and squash cubes out onto the parchment paper lined tray. Drizzle with olive oil and top with garlic powder, cracked black pepper and sea salt flakes. Toss to combine and then spread out into a single layer.
Place the tray into the oven to roast for 40-45 minutes or until golden brown on the outside and tender. Once the sweet potato is roasted, remove from the oven and allow to cool to room temperature.
To make the dressing, add the balsamic vinegar, olive oil, wholegrain mustard and honey to a small jar. Fix the lid on firmly and shake vigorously to combine. Set aside.
Place your slivered almonds into a small baking tin and into the oven on the top shelf for 4-5 minutes. Keep a close eye on them so they don’t burn. Once you remove them from the oven, tip them into a bowl straight away so that they don’t continue to cook in the hot pan.
To assemble the salad, add the washed and dried arugula into a large salad bowl. Top with the cubed sweet potato and thinly sliced red onion. Drizzle in the balsamic vinaigrette and toss to combine.
Transfer to a serving platter and top with crumbled goats cheese, toasted almonds and pomegranate arils.
Enjoy!
