Arugula, pecan and goat cheese salad

Complete and nutritious salad: protein, fibre, good fats!

Ingredients

• 110 g (1 cup) pecans
• 1 tbsp maple syrup
• 140 g (1 cup) sweet potatoes, cubed
• Drizzle of olive oil
• Paprika, garlic powder and onion powder, to taste
• 80 g (about 4 cups) arugula
• Cooked shredded chicken, to taste
• 150 g (1 cup) apple, cubed
• Goat cheese, to taste
• A few fresh mint leaves, chopped

 

For the vinaigrette

• 125 ml (½ cup) olive oil
• 1 tbsp minced garlic
• 1 tbsp chopped fresh thyme
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• Juice of ½ lemon
• 60 ml (¼ cup) apple cider vinegar

Preparation

In a frying pan, heat the pecans with the maple syrup over medium heat until they are well coated. Set aside and let cool.

Preheat the oven to 220 °C (425 °F). Toss the sweet potatoes with a drizzle of olive oil and the spices. Bake for 25 to 30 minutes, until tender and golden brown. Let cool slightly.

In a large bowl, place the arugula. Add the chicken, pecans, apples, sweet potatoes, goat cheese and mint.

Mix all the vinaigrette ingredients together. Add about 80 ml (⅓ cup) to the salad and mix well.

Serve and enjoy.

N.B. The vinaigrette can be stored for up to 1 week in the refrigerator.