The Best of Both Worlds Salad
Meet "The Best of Both Worlds Salad," a vibrant fusion of wholesome ingredients and bold flavors that perfectly balances health and indulgence. This nutrient-packed dish combines tender roasted sweet potato, protein-rich quinoa, and a crisp medley of arugula, spinach, and kale for a satisfying base. Juicy cherry tomatoes, refreshing cucumber slices, and toasted almonds add texture, while optional feta cheese and shredded chicken enrich the salad for heartier appetites. A bright, zesty dressing made with lemon juice, honey, and Dijon mustard ties everything together beautifully. Whether served as a light lunch, a side dish, or a complete meal, this salad is a delightful mix of fresh produce, hearty grains, and irresistible toppings. Perfect for meal prep or quick weeknight dinners, this recipe will be your new favorite go-to for nourishing and flavorful eating.
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Recipe Information
Ingredients
- 6 cups Mixed salad greens (arugula, spinach, kale)
- 1 cup Cherry tomatoes
- 1 large Cucumber
- 1 cup Quinoa
- 2 cups Water
- 1 large Sweet potato
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Feta cheese (optional)
- 0.25 cup Sliced almonds
- 2 tablespoons Lemon juice
- 1 teaspoon Honey
- 1 teaspoon Dijon mustard
- 1 cup Cooked shredded chicken (optional)
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potato roasts, rinse the quinoa thoroughly under running water. In a medium-sized pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.
Wash and prepare the salad greens, cherry tomatoes, and cucumber. Slice the cucumber thinly and halve the cherry tomatoes.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.
In a large salad bowl, combine the greens, roasted sweet potato, cooked quinoa, cherry tomatoes, cucumber, feta cheese (if using), and sliced almonds. Add the cooked shredded chicken if you'd like a heartier salad.
Drizzle the dressing over the salad and toss gently to combine.
Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately.
Nutrition Facts
Calories |
1853 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.7 g | 94% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 4476 mg | 195% | |
| Total Carbohydrate | 168.8 g | 61% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 31.2 g | ||
| Protein | 130.3 g | 261% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1114 mg | 86% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 3073 mg | 65% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
