Boost Energy Naturally: Detox Sweet Potato Arugula Salad– Looking to revitalize your health and embrace wellness? Dive into the goodness of our Detox Sweet Potato Arugula Salad! Packed with vibrant flavors and powerful nutrients, this salad is not just a treat for your taste buds but also a boost for your overall well-being.

Loaded with sweet potatoes, a nutritional powerhouse rich in vitamins, minerals, and fiber, this salad provides sustained energy and supports digestion. Arugula, the star of this dish, adds a peppery kick and is bursting with antioxidants and anti-inflammatory properties to promote cellular health and reduce inflammation.

But the benefits don’t stop there! Our recipe incorporates detoxifying ingredients like lemon juice and apple cider vinegar, which help cleanse your system and support liver health. Combined with the fiber-rich quinoa and protein-packed chickpeas, this salad is a complete meal that satisfies and nourishes you.

Moreover, the colorful array of ingredients in this salad provides a variety of essential nutrients, including vitamins A, C, and K, as well as folate, iron, and magnesium. These nutrients play crucial roles in supporting immune function, bone health, and cardiovascular health, ensuring that you feel your best from the inside out.

Whether you’re looking to kickstart a healthier lifestyle, boost your energy levels, or enjoy a delicious and nutritious meal, our Detox Sweet Potato Arugula Salad is the perfect choice. Embrace the power of wholesome ingredients and treat yourself to a meal that tastes good and makes you feel good inside and out. Check out our online programs for more recipes designed with your health in mind!

For the Salad:

Gluten-Free, Vegan, Serves 6

• 2 medium sweet potatoes, peeled and diced
• 4 cups arugula
• 1/2 cup walnuts, roughly chopped
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Lemon Herb Dressing:

• Juice of 1 lemon
• 1 clove garlic, minced
• Zest of 1 lemon
• 1 tablespoon chopped fresh parsley
• 3 tablespoons olive oil
• 1 tablespoon chopped fresh chives
• Salt and pepper to taste

Directions:

Preheat the oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Toss to coat evenly. Roast the sweet potatoes in the preheated oven for 20-25 minutes or until tender and lightly browned. While the sweet potatoes are roasting, prepare the lemon herb dressing.

Whisk together the lemon juice, lemon zest, olive oil, minced garlic, chopped parsley, chopped chives, salt, and pepper in a small bowl. Set aside. In a large salad bowl, combine the arugula and chopped walnuts. Once the sweet potatoes are done roasting, allow them to cool slightly before adding them to the salad bowl. Drizzle the lemon herb dressing over the salad and toss gently to coat.