Arugula and Sweet Potato Salad
Ingredients
- 2 cups arugula
- ¼ cup sliced red onion
- ¼ beet green sprouts
- ½ cup Dorset super 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
Instructions
- Preheat oven to 450 F.
- 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!)
- 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)
- Divide all ingredients in half and place in large pasta bowls. Toss with honey dijon dressing. Enjoy fresh!