This bowl of goodness is almost a meal in itself and definitely a great way to deliver a dose of healthy raw greens to the body. The sweet potatoes add density and a perfect compliment to the bold flavors of arugula and sharp zest of the balsamic vinegar. This meal will hit all the high notes on your palate and leave you completely satisfied. It’s quick and simple to make, especially if you prepare ahead and have the dressing and steamed sweet potatoes waiting in the fridge. Note: a touch of crumbled cashew cheese would send this salad over the top (You can learn how to make the cheese here).

SALAD INGREDIENTS

Serves 2

8 cups fresh arugula
¼ cup dried cranberries
½ green apple, sliced paper thin
¼ cup walnuts, crushed
2 cups chopped sweet potato (about 2 medium)
½ cup Sweet Balsamic Dressing

Divide ingredients among two large salad bowls, add ¼ cup Sweet Balsamic Dressing to each salad and lightly toss to cover.

SWEET BALSAMIC DRESSING

sweetened with whole food sugar

Makes about 4 servings

½ cup filtered water
¼ cup balsamic vinegar
4-5 medjool dates (7-8 deglet noor)
1 tsp Dijon mustard
½ tsp sea salt

Place all ingredients into a high-speed blender (like a vitamix or blend-tec) and blend for about 30 seconds. Pour leftovers into a sealed glass bottle or container and store in the fridge for up to 5 days.

NUTRITIONAL INFORMATION
not including cashew cheese crumbles

Calories: 400
Carbs: 75 g
Protein: 7 g
Fat: 10 g
Omega 3: 1.42 g
Fiber: 10 g

Calcium: 207 mg
Iron: 0.54 mg
Magnesium: 106 mg
Potassium: 977 mg
Selenium: 1.25 mcg
Zinc: 1.26 mg

B1: 0.19 mg
B2: 0.2 mg
B3: 1.68 mg
B5: 1.55 mg
B6: 0.48 mg
Choline: 40 mg
Folate: 106 mg
Vitamin C: 40 mg
Vitamin E: 2 mg
Vitamin K: 93 mcg

BCAA’s
Isoleucine: 0.18 g
Leucine: 0.32 g
Valine: 0.25 g

Source: cronometer.com