Mediterranean-Inspired Arugula Salad

A lot of people think winter vegetables are inferior to the bright summer produce we all get excited about. But I'm here to prove you wrong!

This arugula salad is seriously to die for - tangy, sweet, spicy - all the good things. It's full of the best winter flavors that are sure to change your mind about cool-season crops.

If you grow arugula, sweet potatoes, or pomegranates, this recipe is for you!

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Mediterranean-Inspired Arugula Salad

Ingredients

• Fresh arugula, of course! 

• 2 sweet potatoes, peeled and cubed

• Olive oil or avocado oil

• 1 tbsp cumin

• 1 tbsp cinnamon

• 1 tsp red pepper flakes (or more if you want more spice!)

• 1/4 cup uncooked Israeli couscous

• 1/4 cup pomegranate seeds

• 1/4 cup sunflower seeds

• 1/4 cup goat cheese

• Lemon Tahini Vinaigrette (read the full recipe here)

Instructions

1. Harvest your fresh arugula!  

2. Prepare sweet potatoes: 

• Preheat oven to 400°F.

• Peel and cube sweet potatoes. Drizzle generously with olive oil and season with cumin, cinnamon, and red pepper flakes. 

• Roast sweet potatoes at 400°F for 30-40 minutes, depending on your preference. 

• Cool until ready to serve.

3. Prepare couscous:

• Drizzle saucepan with olive oil, and toast dry couscous until golden brown on medium-low heat. 

• Add equal parts water to couscous (1/4 cup) and a small amount of Better Than Bouillon for flavor. 

• Bring water to a simmer, cover, and cook on low for 12 minutes. 

• Remove lid and fluff couscous. 

• Rinse with cold water and cool until ready to serve. 

4. Prepare Lemon Tahini Vinaigrette

5. Assemble salad! Sweet potatoes, couscous, pomegranate seeds, sunflower seeds, and goat cheese. Finish with lemon tahini vinaigrette. 

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