When you get bored of back garden salads, this salad has it all: peppery arugula, sweet strawberries, spiced pecans, the tang of goat cheese (if you tolerate goat dairy and selected to incorporate it in your diet program) and a zesty lime dressing to finish it off! You can make the pecans in advance of time and retail outlet any leftovers in a plastic container in your fridge. There is a tiny honey included to the pecans. It is not plenty of to final result in candied pecans, but it is vital in helping the spices adhere to the nuts.
Introducing… your new favourite salad! Caramelised onions really elevate this dish to a whole new level of flavour. You can include any of your favourite root vegetables alongside crispy roasted sweet potato. Our top tip – arrange your salad with the dressing on the side, and dress once sitting down to eat to ensure freshness.
Serves: 4-6, as a side
Ingredients:
- 1 (700g) large sweet potato, sliced on the round
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- 2 red onions, finely sliced
- 2 tbsp balsamic vinegar
- 1 tbsp coconut sugar, or brown sugar
- 2 cups baby spinach
