This salad is for sure a keeper! Arugula tossed in a lemon, olive oil vinaigrette, topped with warm sweet potatoes and a fresh lemon cayenne hummus. Tucked away underneath the sweet potatoes are little gems of fresh corn, chopped apples, and roasted pistachios. 

How to make-

Salad Ingredients: (Makes 1 serving)

2 cups arugula

1/4 cup chopped fuji apple

1 ear fresh corn (cut off the cob)

2 tbsp roasted shelled pistachios

1/2 small sweet potato

3 tbsp extra virgin olive oil 

juice of 1/2 of a lemon

salt and pepper

Herbs de Provence (optional)

1/4 cup hummus (I used homemade hummus, but you can use your favorite brand as well)

 

To Make:

1) Place the arugula, apple, corn, and pistachios into a small salad bowl. Drizzle 2 tablespoons of the olive oil and lemon juice over the arugula. Toss to mix.

2) Chop the sweet potato into 1/2 by 1/2 inch cubes. Heat a small pan with the remaining tablespoon of olive oil, add in the sweet potatoes, and season with salt, pepper, and a pinch of Herbs de Provence (if using). Cook until fork tender. 

3) Place the tossed salad onto a place, top with the warm sweet potatoes and a dollop of hummus.

Enjoy! It's Epic!

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