Are you ready for a ridiculously delicious, healthy, fall salad? This might just be the most perfect holiday side dish that really shouldn’t wait until the holidays. Autumn Quinoa Sweet Potato Arugula Salad delivers flavors and textures of the cool-weather season…and is crazy addictive!
Autumn Quinoa Sweet Potato Arugula Salad
As a kid, I loved candied sweet potatoes for the holidays…and my mom made ‘em juuuust right! But I’ve outgrown the sugar and texture of traditional sweet potato dishes.
But I still want to eat sweet potatoes during the cold months…a bunch of them!
So, I’ve been growing my recipe collection and experimenting with sweet potato recipes…for holiday, and everyday. Last weekend, this beautiful salad happened. Jackpot!
How I love this salad…let me count the ways:
- Fulfills your sweet potato craving, without the candied part
- You have pomegranates…and you need to use them
- You need new ways to eat arugula
- You only have 30 minutes to whip up a side dish
- You like when vegetarian, gluten-free, and vegan taste like a party
- You love the colors because…it’s pretty
Allow me to say, when you get a bite of this salad with morsels of each ingredient, be prepared to taste the five flavors of the palate: savory, sweet, sour, bitter, and subtle salt. This, combined with crunchy, chewy, creamy textures is exactly what makes this dish jam with flavor and texture perfection!
You’ll love the convenience too. You can make the components a few days in advance, store in the fridge, and toss them together just before meal time.
I tested this recipe on several people and decided it’s worthy of becoming a Thanksgiving tradition! As I stated earlier, I would eat this salad any day of the week, holiday or not.
Ingredients you’ll need for Autumn Quinoa Sweet Potato Arugula Salad
- sweet potato
- raw pumpkin seeds
- pomegranate seeds
- dried cherries
- Bragg apple cider vinegar
- olive oil
- maple syrup
- salt and pepper
Here’s a quick view of the easy steps to make this recipe:
- cook quinoa
- microwave (or bake) the potato; then dice it
- toast pumpkin seeds
- whisk together salad dressing ingredients
- toss all together and serve
Looking for more healthy, fall and winter holiday feast recipes? Be sure to check out my No Cook Cranberry Pomegranate Relish…perfect served on top of warm, brie cheese. You’ll love my Vegan Green Bean Casserole, in fact, you won’t believe it’s vegan! For a true comfort food, grab my recipe for Half-Healthy Butternut Squash Baked Mac and Cheese.
About my recipes: MORE plant, LESS animal...that's my jam.
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