Fall Arugula Salad with Roasted Sweet Potatoes, Avocado & Haley’s Pantry OG Granola
This nutty fall-inspired salad brings together the earthy sweetness of roasted sweet potatoes, creamy avocado, and the satisfying crunch of Haley’s Pantry OG granola. With crispy chickpeas, fluffy quinoa, and fresh herbs tossed in, each bite is a blend of vibrant textures and comforting flavors. Finished with a light honey-citrus dressing, this arugula salad is perfect for a cozy lunch or dinner that’s as nourishing as it is delicious. It’s a unique, wholesome twist on a classic fall salad—ideal for anyone craving something fresh, nutty, and full of seasonal goodness!
Ingredients:
For the Salad:
- Organic arugula (a couple of handfuls)
- 2 sweet potatoes, diced
- 1 avocado, cubed
- 1/2 can of organic chickpeas, drained and rinsed
- 1/2 cup cooked quinoa
- Chopped green onion (to taste)
- Fresh dill, chopped (to taste)
- Haley’s Pantry OG granola (for topping)
For the Dressing:
- 1/4 cup olive oil
- 1 tsp honey
- 1 tsp Dijon or honey mustard
- Juice of 1/2 lemon or orange
- 1 garlic clove, chopped or crushed
- Fresh dill, chopped (to taste)
- Salt and pepper to taste
Directions:
-
Prepare the Sweet Potatoes: Preheat the oven to 350°F (convection setting). Spread the diced sweet potatoes on a baking sheet and drizzle lightly with olive oil. Roast for 30 minutes or until soft and golden brown. Remove from the oven and allow to cool.
- Roast the Chickpeas: Roast the chickpeas for 20-30 mins or until golden brown.
-
Assemble the Salad: In a large salad bowl, place the arugula. Add the roasted sweet potatoes, diced avocado, chickpeas, cooked quinoa, chopped green onion, and fresh dill. Sprinkle with a handful of Haley’s Pantry OG granola for added crunch.
-
Make the Dressing: In a small bowl, whisk together olive oil, honey, Dijon or honey mustard, lemon or orange juice, chopped garlic, and dill. Add salt and pepper to taste.
-
Combine: Drizzle the dressing over the salad and gently toss to coat. Serve immediately and enjoy!
