Arugula and Roasted Sweet Potato Salad



  • 1 large Sweet Potato, peeled and cut into cubes

  • 3 cups Arugula

  • 2 tablespoons Pumpkin or Sunflower Seeds

  • 2 teaspoon Coconut Oil for roasting the potatoes

  • Sliced Tomotoes

  • Pink Salt and Pepper to taste


Preheat oven to 375.

Toss sweet potato cubes with 2 teaspoons coconut oil, salt, and black pepper. Roast for 20-30 minutes or until fork goes in easily. Remove from the oven and cool. Heat a skillet over medium-high heat. Add pumpkin or sunflower seeds (no oil, no cooking spray). Cook in the pan, stirring often, until toasted. Remove from pan and allow to cool. In a large bowl combine arugula, sweet potato, tomatoes, and pumpkin or sunflower seeds. Drizzle with the desired amount of Bragg’s Ginger salad dressing or my Avocado Cilantro dressing before serving. Serve with 1-2 cups of steamed broccoli, sprinkle with salt, and a squeeze of lemon if desired.