I know we are still in the dead of winter but I am so excited for warmer weather. Until the weather is warmer I will be eating all of the salads to remind myself of summer and spring. This High Protein Vegan Arugula Salad with Honey Mustard Dressing is my latest salad recipe and it is so good!
I love a good salad recipe. For more yummy salad recipes try my chopped halloumi salad or my carrot edamame salad.
Let's get into the recipe.
Why you'll love this recipe
- It is vegan, gluten free, vegetarian and plant based.
- It is easy to make.
- Thanks to the seeds, chickpeas and quinoa it is packed with protein.
- The veggies pack this salad with fiber.
Ingredients
- sweet potato
- chickpeas
- garlic powder
- salt
- pepper
- maple syrup
- mustard
- olive oil
- apple cider vinegar
- garlic
- parsley
- celery
- arugula
- quinoa
- sunflower seeds
- avocado
Instructions
- Preheat oven to 400 degrees.
- Toss chickpeas and sweet potato in oil and spices. Add to a sheet pan lined with parchment paper. Roast for 30-35 minutes. Let cool for 10 minutes.
- Add all dressing ingredients to a bowl and mix until fully mixed.
- Add cooked sweet potato and chickpeas to a bowl with the rest of the salad ingredients.
- Toss salad with dressing and serve. If you plan on storing part of the salad, refrain from adding dressing to that portion as it will get soggy.
Storage instructions
This salad can be stored in your fridge for up to 4 days in a sealed container. I do not recommend mixing the dressing with the portion you do not plan on eating on the same day as it will get soggy.
Recipe FAQ
Arugula is high in antioxidants that may fight of disease and cancer. It is also high in vitamin and minerals like vitamins C, A and K.
Recipe Pro-Tips
Use very fresh arugula for the best tasting salad. Earthbound organics has a purple arugula that I love!
Other yummy salad recipes to try
If you make this High Protein Vegan Arugula Salad with Honey Mustard Dressing please leave me a rating and review on this blog post. This is the best way to support me!
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High Protein Vegan Arugula Salad with Honey Mustard Dressing
Ingredients
Roasted sweet potatoes and chickpeas
- 1 small sweet potato
- 1 can chickpeas - drained
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
Vegan honey mustard salad dressing
- 3 tablespoon maple syrup
- 4 tablespoon mustard
- 4 tablespoon olive oil
- 4 tablespoon apple cider vinegar
- pinch salt
- pinch black pepper
- 1 garlic clove - minced
Other salad ingredients
- 1 cup finely chopped parsley
- 4 stalks celery - finely chopped
- 4 cups arugula
- 1 cup cooked and cooled quinoa
- ¼ cup sunflower or pumpkin seeds
- Avocado for topping optional, I topping each serving with ¼ avocado
Instructions
- Preheat oven to 400 degrees.
- Toss chickpeas and sweet potato in oil and spices. Add to a sheet pan lined with parchment paper. Roast for 30-35 minutes. Let cool for 10 minutes.
- Add all dressing ingredients to a bowl and mix until fully mixed.
- Add cooked sweet potato and chickpeas to a bowl with the rest of the salad ingredients.
- Toss salad with dressing and serve. If you plan on storing part of the salad, refrain from adding dressing to that portion as it will get soggy.
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