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)
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!