Sweet Potato Arugula Salad with Tahini Dressing

Dinner, Lunch, Vegan

This is a great salad for the fall.  Sweet Potato Arugula Salad with Tahini Dressing is great for lunch or for dinner.  Some key ingredients were chickpeas, dried cranberries, sweet potatoes and chopped walnuts.  It was topped with a creamy tahini dressing.



Sweet Potato Arugula Salad with Tahini Dressing

2 cups of arugula
1-2 red apples, chopped
1 large sweet potato, chopped
1/2 white onion, sliced
1 15 oz. can chickpeas rinsed and drained
1/4 cup of cup of dried cranberries
1/4 cup of vegan feta cheese, crumbled
Sprinkle of chopped walnuts
2 tablespoons of olive oil
1 teaspoon of smoked paprika
1/2 teaspoon of onion powder
1 teaspoon of chili powder
Himalayan salt and pepper
Tahini Dressings:
1/2 cup of tahini
3 tablespoons of red wine vinegar
2 tablespoons of olive oil
3 tablespoons of soy sauce, reduced sodium
1 teaspoon of Italian seasoning
2 tablespoons of lemon juice
Pinch of Himalayan salt and pepper
2 cloves of garlic, minced
Preheat the oven to 400F degrees.
-To make the tahini dressing: Whisk together all the dressing ingredients in a medium size bowl. Add an additional 2 tablespoons of water or as desired if the dressing is too thick. Set aside.
-In a large bowl add the chopped sweet potatoes and chickpeas. Then add smoked paprika, onion powder, Italian seasoning, chill powder and Himalayan salt and pepper. Drizzle in the olive oil and toss to combine. Spread the sweet potatoes and chickpeas out on a baking sheet with parchment paper. Roast for 20 minutes or until fork tender. Remove from oven and let cool for a few minutes.
-On a serving plate, add the arugula, roasted chickpeas and sweet potatoes. Top with chopped apples, dried cranberries, chopped walnuts and vegan feta cheese. Drizzle with tahini dressing and garnish with chopped basil. Enjoy!

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