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CHICKPEA & SWEET POTATO POWER SALAD the ultimate go-to salad

Chickpea-Sweet-Potato-Power-Salad-17-PSLooking for a healthy go-to salad this season? Ideal for a make-ahead lunch or a super healthy dinner, this Chickpea & Sweet Potato salad packs one heck of a protein punch and is a delicious addition to your healthy recipe arsenal. It might look super green, but don’t be fooled, no flavor has been compromised. Just really delicious ingredients to help you on your health journey. Tell us what you think! xoxo, LK

Chickpea-Sweet-Potato-Power-Salad-9Hey all, Joanna here! So the weather has been getting a bit toasty in Arizona. I assume you’re noticing some warmer temps where you are as well; if not, enjoy it. For me, the first day reaching a high of 75 degrees is a sign I need to clean up my eating regiment. Cleaning up my diet is not just so I can wear my cute bikini poolside, but it’s to offset much of what I indulged in during the winter.

What can I say? I ate more hearty, rich foods than any person should. Fortunately, switching to healthier eats isn’t bad when you play around with fun ingredients, like tahini and roasted chickpeas. You can find both ingredients in my chickpea and sweet potato power salad. It’s the first of many power salads I’ll be sharing here, so make sure to come back for more of my recipes soon.chickpea_1

CHICKPEA & SWEET POTATO POWER SALAD
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • ½ cup red quinoa
  • 1 (15 oz) can chickpeas, drained
  • 1 medium sweet potato, peeled and diced small
  • 2 tsp extra virgin olive oil
  • Salt and pepper, to taste
  • ½ tsp garlic powder
  • 1 tsp paprika
  • 1 bunch green kale, stems removed and leaves hand-torn
  • ½ cup Italian parsley, chopped
  • ¼ - ½ cup feta
  • 2 tbsp tahini
  • Juice of 2 lemons
  • 1 large garlic clove, minced
  • ¼ cup extra virgin olive oil
Instructions
  1. Cook red quinoa according to the package. Once cooked, set aside in a bowl to cool to room temperature.
  2. Preheat the oven to 400 degrees F. Dry the chickpeas completely on a dish towel and combine with the sweet potatoes on a rimmed baking sheet. Toss with extra virgin olive oil and season with salt and pepper. Roast for 25-30 minutes. Transfer to a bowl, and season with garlic powder and paprika.
  3. Combine all the salad ingredients in a bowl, adding feta to your preference.
  4. In a separate bowl, add all the dressing ingredients, and whisk until thoroughly incorporated. Dress the salad and enjoy.

Chickpea-Sweet-Potato-Power-Salad-8


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BUTTERNUT SQUASH SALAD WITH SHALLOT VINAIGRETTE

BUTTERNUT SQUASH SALADGet your week off to a healthy start with this delicious & super nutritious butternut squash salad with shallot vinaigrette! This power salad packs a bunch with delicious arugula, sweet pomegranate seeds, and creamy butternut squash. It’s the perfect “get your greens in” recipe as the weather starts to warm up. Feel free to swap out the feta for goat, or another crumbly cheese to meet your flavor preference. Plus, this salad is perfect for a potluck, dinner for two, or salad for lunch! Eating your greens will never be boring with this happy little recipe!

BUTTERNUT SQUASH SALAD

 VINAIGRETTE INGREDIENTS:

-2 tbsp fresh lemon juice

-1/2 tbsp lemon zest

-3 tbsp minced shallots

-1 1/4 tsp dijon mustard

-1 1/4 tsp white wine vinegar

-1 small garlic clove, minced

-1/3 cup EVOO

-salt

-freshly cracked pepper

 

SALAD INGREDIENTS:

-2 cups butternut squash, cut into small cubes

-EVOO

-salt

-pepper

-5 oz. fresh arugula

-1 cup pomegranate seeds

-1/2 cup sunflower seeds

-crumbled feta

-fresh cracked pepper

BUTTERNUT SQUASH SALAD

VINAIGRETTE INSTRUCTIONS:

-Combine lemon juice, lemon zest, shallots, mustard, white wine vinegar, and garlic in a blender and puree until smooth.

-While still blending, slowly add the olive oil to the mixture.

-Salt and pepper to taste. Set aside.

 

SALAD INSTRUCTIONS:

-Preheat oven to 400 degrees.

-Wash and dry arugula.

-In a small bowl, lightly toss chopped butternut squash with EVOO and season with salt and pepper.

-Arrange coated squash on a cooking sheet and place in oven for 20-25 minutes, or until tender and lightly browned.

-Remove from oven and let cool.

-In a large bowl, combine arugula, butternut squash, pomegranate seeds, sunflower seeds and feta cheese.

-Toss salad with the shallot vinaigrette until evenly coated.

-Season with fresh cracked pepper and enjoy!

BUTTERNUT SQUASH SALAD


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