Arugula Sweet Potato Salad

By: Genevieve Melzer

Every night my boyfriend and I discuss what we want to eat for dinner, and even though we are creative with our meals sometimes we are both stumped. We always want something healthy, delicious and filling; one night I came up with this salad, it satisfied all requirements.

Arugula is one of my favorite greens. If you have never had it, I strongly recommend you try it immediately. Arugula looks and tastes kind of like spinach with a spicy undertone. It was the perfect base for my salad.

You will need:
4 cups or 2 sweet potatoes
2 tablespoons of coconut oil
1 cup sliced red onion
¾ cup sliced tomatoes
4 cups arugula
1/3 cup chopped cilantro
2 tablespoons of olive oil
2 pinches of salt
2 pinches of pepper

Start by preheating your oven to 350 degrees. Thinly slice sweet potatoes and place in glass casserole dish, drizzle sweet potatoes with coconut oil, salt and pepper. Place in oven and bake for 30 minutes.

While your sweet potatoes are cooking, chop up the cilantro and tomatoes into small pieces and cut your onion into thin slices. When the sweet potatoes are cooked remove from the oven and let cool for 10 minutes.

In a big bowl place arugula, onions, tomatoes and cilantro, toss with olive oil and salt and pepper.

Take about 2 cups of the salad and place on plate or bowl, next add 1 cup of sweet potatoes on top. Serve and enjoy.

This salad makes about four healthy servings and won’t take very long to make especially if you cook your sweet potatoes ahead of time.

This salad is perfect to fuel your body after a tough workout or busy day in the garden. The arugula and the sweet potatoes complement each other nicely. This salad is only dressed with olive oil, salt and pepper it shows that salads don’t have to be smothered in a creamy dressing. I believe that a little bit of olive oil goes along way especially on a flavorful salad like this one.

I hope you enjoy this salad, until next time: eat healthy, love always and save the planet one decision at a time!