arugula and sweet potato salad

easy
category:
made with
fabulous high fibre muesli
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Directions
  1. Preheat oven to 450 F.
  2. Peel and dice sweet potato, toss in olive oil, salt and pepper. Bake on a parchment lined baking sheet for 30 minutes. Remove and let cool (this step can be completed up to 5 days ahead of time for all you meal preppers out there!)
  3. Meanwhile, toss chicken in olive oil, salt and pepper and cook in oven safe dish for 33-35 minutes. Remove from oven, let cool and slice. (Again, this step can be done up to 5 days in advance)
  4. Divide all ingredients in half and place in large pasta bowls. Toss with honey dijon dressing. Enjoy fresh!
Ingredients
  • 2 cups arugula
  • ¼ cup sliced red onion
  • ¼ beet green sprouts
  • ½ cup Dorset fabulous high fibre muesli
  • 1 chicken breast
  • 2 tsp olive oil
  • ½ tsp salt
  • ½ tsp pepper
  • Roasted sweet potato
  • 1 sweet potato
  • 1 tbsp olive oil
  • ½ tsp salt
  • ⅛ tsp pepper
  • Honey Dijon Dressing
  • 1 tbsp olive oil
  • ⅓ cup dijon mustard
  • 3 tbsp honey
  • ½ tsp salt
  • ¼ tsp pepper
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