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
Blueberry Dressing:
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 |
Blueberry dressing, oh my! Sounds too could to be true ;) So pretty too!
ReplyDeleteLooks tasty!
ReplyDeletevery creative.
ReplyDeleteYour photography is fantastic! It makes me want to jump thru the computer screen!
ReplyDeleteThanks Danielle! It's all about natural light! lol
ReplyDelete