Hormone Balancing Arugula Salad with Rosemary Tahini Sauce
Ingredients
- 2 handfuls of arugula
- 1 cup rinsed chickpeas or chickpea croutons see below for both options
- 1 small tomato, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup cucumber, chopped
- 2 tbs goji berries
- 1/4 cup walnuts
- 1/2 avocado optional
Roasted Sweet Potatoes
- 2 small sweet potatoes, peeled and diced
- 1 tsp avocado oil or unrefined coconut oil
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
Chickpea Croutons
- 1 cup chickpeas, rinsed
- 1/4 tsp sea salt
- 1/4 tsp each garlic powder, onion powder and paprika
Oil Free Rosemary Tahini Sauce
- 2 tbsp tahini
- 1 lemon, juiced
- 2 tsp coconut aminos
- 1/4 tsp sea salt
- 1/2 tsp dried oregano
- 1 tsp fresh rosemary, minced
- 1 tbsp water if needed, to thin the dressing a little
Instructions
Roasted Sweet Potatoes
- Preheat oven to 425F.
- Mix together diced sweet potatoes with oil, garlic powder and sea salt and place onto a baking sheet lined with parchment paper and bake for 30 minutes, tossing halfway through.
Chickpea Croutons
- If making chickpea croutons, combine chickpeas, sea salt and spices of garlic powder, onion powder and paprika and mix to combine.
- Add them to an air fryer for 10 minutes at 400F, shaking halfway through.
Make your Rosemary Tahini Dressing
- Into a small bowl and all the ingredients to the oil free rosemary tahini dressing and mixture together until very smooth.
Assemble your salad
- To a large bowl add arugula, roasted sweet potatoes, chickpeas, cucumber, tomato, onion, goji berries and walnuts.
- Top with rosemary tahini dressing and mix together until well combined. Enjoy!