Veggie ‘Throw Together’ Salad

This throw-together salad will have your family and guests raving. Plus, it's full of fiber, protein, and healthy fats so you'll be happy knowing it's keeping your blood sugar balanced - which keeps you feeling satieted and full of energy.

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Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Appetizer, Brunch, Main Course, Salad, Side Dish, Snack

Cuisine Japanese, Mediterranean

Servings

Calories 219 kcal

Ingredients

For the Salad:

1 medium sweet potato
⅔ cup chickpeas drained
1 tbsp. olive oil extra virgin
1 cup kale
1 cup arugula

For the Dressing:

1 tsp. mustard
1 tbsp tahini
2 tbsp lemon juice
1 tsp. honey (Remove if vegan)

Instructions

Preheat oven to 375F (190C).
Wash and chop the potato into bite-size pieces, then place on a baking tray with the chickpeas.
Drizzle with 1 tbsp. olive oil and season with salt and pepper.
Roast for 30 mins.
Add the asparagus in the last 10 mins of roasting.
In the meantime, prepare the dressing by mixing all the dressing.
Place spinach, kale, and argula in a bowl and rub the dressing into the leaves.
Once the roasted veggies are ready, divide the salad between bowls and top with the baked sweet potato, chickpeas, and asparagus. Serve hot or cold.

Nutrition

Calories: 219kcalCarbohydrates: 31gProtein: 7gFat: 9gSaturated Fat: 1gSodium: 75mgPotassium: 517mgFiber: 5gSugar: 7gVitamin A: 13077IUVitamin B1: 1mgVitamin B2: 1mgVitamin B3: 1mgVitamin B5: 1mgVitamin B6: 1mgVitamin C: 34mgVitamin E: 1mgVitamin K: 170µgCalcium: 92mgCopper: 1mgFolate: 91µgIron: 2mgManganese: 1mgMagnesium: 55mgPhosphorus: 160mgSelenium: 4µgZinc: 1mg

Keyword Anti-Inflammatory Diet, Dairy-Free, DASH Diet, DF, Flexitarian, Flexitarian Diet, GF, Gluten-Free, Harvard Healthy Plate Diet, Mayo Clinic Diet, Mediterranean Diet, NF, Nut-Free, Plant-Based, Quick Meal (under 30 mins), Vegan, Vegetarian, WFPB Diet, Whole-food Plant-based Diet, Whole30 Diet, WW (Weight Watchers) Diet

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