1 sweet potato, cubed, tossed in olive oil and roasted at 400 F until tender (20 mins)
1 red apple (we used organic royal gala), cubed
1 handful of arugula
Toasted sunflower seeds and almonds to sprinkle on top
2 tbsp olive oil
1/2 tbsp lemon juice
1 tsp maple syrup
1/4 cup frozen blueberries, defrosted and pureed.
Pinch of salt
Blend together in a food processor. Drizzle on salad. Makes one big salad.
I put the sweet potatoes in right away, so it was a warm salad. I would highly suggest doing this because it makes the blueberry dressing more pungent. Nobody likes an ice cold salad any way! The blueberry dressing tastes so smooth and is lightly sweet, it goes great with the peppery arugula greens.
|Blueberry Fields Forever|