The Girl on Bloor · by Taylor Stinson★ 5.0 (6)
The BEST Arugula Salad
NUTRITION · PER SERVING45M COOK
CAL 22%·PRO 32%
CARBS 49G45% OF CAL
8G FIBER33G OTHER7G TOTAL SUGAR
FAT 21G44% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty salad of peppery arugula, roasted sweet potatoes, lentils, and goat cheese dressed with lemon and olive oil. Nutritious and meal-prep friendly.
mainamericansalad🍪 sheet pan🍲 stockpot🔥 ovengluten freevegetarian
View the full recipe on The Girl on Bloor →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tbsp olive oil
- 2 medium-sized sweet potatoes (peeled and diced)
- 1 cup dry brown lentils
- 1/2 cup goat cheese, crumbled
- 1/2 small red onion (very thinly sliced)
- 8 cups baby arugula
- 1/4 cup olive oil (divided)
- 1/4 cup freshly squeezed lemon juice
- 1/2 tsp each salt & pepper
At a glance
PER SERVING · TIME 45M
CAL 22%·PRO 32%
CARBS 49G45% OF CAL
8G FIBER33G OTHER7G TOTAL SUGAR
FAT 21G44% OF CAL
4G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 367mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1012mg
- Calcium
- 153mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 367MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.