Harvest Salad with Citrus Dressing

Here we have my gluten-free, dairy-free, plant-based Harvest Salad recipe with a refreshing citrus dressing. This is a quick, easy, and satisfying lunch. It is flavourful, low-carb and an absolute necessity, especially with the sunny, Spring weather we’ve been having! I meal prep the ingredients so I can have quick assembly for lunches. You can add a protein if you like or eat it as is. The dressing is the star of the show! Make sure to mix everything to taste.

INGREDIENTS

• Organic arugula
• 1 cup cooked quinoa
• 1 small sweet potato, diced and roasted (or squash for lower carb)
• 2 tbs pomegranates
• Wild caught salmon, chicken, or tofu
• Citrus dressing (To taste: olive oil; apple cider vinegar; salt; pepper; dried oregano; lemon juice; yacon syrup or raw honey).

DIRECTIONS

1. In a big bowl, place a big handful of arugula in the bottom.
2. Top with warm quinoa and sweet potato.
3. Sprinkle pomegranate seeds and protein of choice.
4. Top everything with the citrus dressing
5. ENJOY!