arugula, roasted sweet potato, diced avocado, pickled red onion and sunflower seeds all tossed citrus-honey-cumin vinaigrette. it is super simple, yet packed with a ton of flavor and serves as the perfect side dish, snack or light lunch.
arugula salad with sweet potato + avocado
yields: 4 large or 6 small servings prep time: 45 minutes
1 Tbsp. olive oil
1 large sweet potato, diced
½ cup pickled red onion [recipe]
¼ cup sunflower seeds
1 [5 oz.] package of arugula
2 avocados, diced
½ cup of my citrus-cumin vinaigrette [recipe below]
Preheat the oven to 400° and prepared a foil-lined baking sheet.
Peel the sweet potato and chop into small cubes.
In a medium bowl, combine the cubed sweet potato, 1 T olive oil and season with salt, pepper, garlic powder and cumin.
Toss until all of the cubes are coated.
Roast the sweet potatoes for 35 minutes, tossing halfway through. Set aside and let cool.
Add the arugula, cooled sweet potato, sunflower seeds, pickled red onion and the vinaigrette to a large bowl and toss to combine.
Add the cubed avocado and gently toss one more time.
*I like to add the avocado at the end so that it doesn’t get too mashed up in the salad.
yields: approximately 1 cup prep time: 10 minutes
½ cup olive oil
¼ cup fresh orange juice [1 medium orange]
2 Tbsp. fresh lime juice [1 medium lime]
1 Tbsp. honey
1 tsp. Dijon mustard
1 tsp. cumin
½ tsp. kosher salt
¼ tsp. garlic powder
freshly ground black pepper
In a small bowl, whisk together all of the ingredients until well combined.
Refrigerate in an airtight container [I like to use mason jars] for up to 2 weeks.