Salad for lunch is not just great during summer! No also in cold January 😉 for some plant based, green energy and freshness during the day 😉 Therefore I often prepare myself a lovely bowl 😀 yesterday, I recreated a great and tasty one – SWEET POTATO, ARUGULA & POMEGRANATE SALAD inspired from @80twenty ´s recipe 😀 Kris really got me with this idea and I wasn’t disappointed bc it tasted awesome! The combination itself is totally yum – fresh, sweet, smooth, spicy and slightly sour 🙂 everything in just one dish! The sweet potato fits perfectly with the pomegranate seeds and arugula and the dressing… Oh the dressing is super fine 🙂 The original recipe included feta cheese but I took natural tofu cubes instead. I didn’t season or marinate mine bc I like plain tofu a lot but feel free to prepare it the way you like it best! 😀 for a feta touch of taste simple but the tofu in a bowl with olive oil and leave it there for a while 😉 some spices and there you go 😉
You need :
- 2 large bunches of arugula (rocket salad), washed and trimmed
- 2 big sweet potatoes, cubed
- 1 tbs olive oil
- Half of a pomegranate, seeded (tricky thing)
- 1/4 cup raw hazelnuts
- 70g natural tofu, washed, drained and cut into small cubes (feel free to marinate)
- 1 tbs balsamic vinegar
- 1/2 tbs pure maple syrup
- 2 tsp dijon mustard
- 1 clove crushed garlic
- 2 tbs water
- Some olive or flax seed oil
- Salt, spices, herbs and pepper to taste
Preheat oven to 200°C. Toss the sweet potato cubes in oil and sprinkle with a bit of salt. Spread them evenly over a rimmed baking sheet and roast approximately 20 minutes (or until tender), giving them a shake half way through. Once they’re ready, set aside to cool. Meanwhile, heat a pan over medium-low heat. Cook the hazelnuts in the pan for 4-7 minutes, stirring or shaking the pan occasionally to prevent burning. Remove from the heat when the nuts are fragrant and browned. Allow them to cool and then roughly chop. Next make the dressing.
For the dressing, combine all of the dressing ingredients in a blender and blend until smooth. Season as needed.
Place a bed of arugula into a large bowl and toss in the remaining ingredents (sweet potato, pom seeds, tofu, and toasted hazelnuts). Top with the dressing and then gently toss the salad with your bare hands, using your fingers to ensure even distribution. This method is much gentler on the tender greens.