Arugula and Persimmon Salad that Sparkles with Flavor

A vibrant Arugula and Persimmon Salad filled with flavors and nutrients, perfect for any meal.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Lunch

Cuisine: American

Calories: 400

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 large Sweet Potatoes Sliced into half-inch rounds
2 tablespoons Extra-Virgin Olive Oil Can substitute with avocado oil
1 teaspoon Kosher Salt Adjust to taste
2 tablespoons Harissa Substitute with chili paste if needed
4 cups Kale Massaged with oil
0.5 cups Cooked Quinoa Cook a half cup dry for this amount
1 large Avocado Ripe for best taste
1/4 cup Pumpkin Seeds Toasted for crunch

For the Dressing

1/4 cup Parsley Can be substituted with cilantro
2 tablespoons Tahini Nut butters can be used as a substitute
2 tablespoons Fresh Lemon Juice Bottled works in a pinch
2 tablespoons Hemp Seeds Optional for added nutrition
1 clove Garlic Fresh garlic recommended for best flavor

Equipment

oven
baking sheet
blender
mixing bowl

Method

Step-by-Step Instructions

Preheat the oven to 425°F (220°C).
Slice sweet potatoes and toss with olive oil and salt. Spread on a baking sheet.
Roast sweet potatoes for 30-35 minutes, tossing halfway. Add harissa and roast for 5 more minutes.
Blend dressing ingredients in a blender until smooth.
Massage kale with olive oil and salt for 2-3 minutes.
Combine roasted sweet potatoes, kale, and quinoa with half the dressing.
Top salad with sliced avocado, pumpkin seeds, and remaining dressing. Serve fresh.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 10gFat: 25gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gSodium: 300mgPotassium: 600mgFiber: 10gSugar: 8gVitamin A: 200IUVitamin C: 100mgCalcium: 15mgIron: 20mg

Notes

Store the dressed salad in an airtight container for up to 3 days. Bring to room temperature before serving for best flavor.

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