| Prep Time | 10 |
| Cook Time | 25 |
| Servings | |
Ingredients
For the Salad
- 1 pack Arugula leaves
- 3 large Sweet Potatoes
- 2 cloves garlic
- 1/2 cup Green Onions
- 1 medium Sweet Onion finely chopped
- 1/4 cup Cilantro finely chopped
- 1/3 cup Pumpkin Seeds
For the Dressing
- 1 Lemon Juice & Zest
- 1/4 cup olive oil
- 2 cloves garlic minced
- 1/2 cup Chopped Cilantro
- 1 tsp Dried Oregano
- Freshly Ground Pepper to taste
- Himalayan Sea Salt to taste
Ingredients For the Salad
For the Dressing
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Instructions
For the Salad
- Peel the sweet potatoes and cut into medium-sized cube and finely chop the sweet onion. Place the cubed sweet potatoes and chopped sweet onion in a zip bag with 1 Tbsp of olive oil and a pinch of salt. Shake until evenly coated then spread on a baking sheet and place in the oven to bake for 25 minutes until evenly browned and a little crispy. While the sweet potato cooks, thoroughly wash the arugula (or any other greens of choice), cut the green onions, and chop the cilantro. Allow the sweet potato and sweet onions to cool then toss with the chopped greens
For the Dressing
- In a bullet or food processor place the roughly chopped cilantro, lemon, zest, garlic, olive oil, dried oregano, salt and pepper to evenly combine. You will have a zesty green and delicious dressing.
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