Arugula Peach Salad

Arugula Peach Salad

This arugula peach salad is the perfect blend of sweetness and spicey! I honestly love fruit in salads but when peaches are in season they are the clear winner.  This salad can be dressed up for entertaining or dressed down for just a Thursday lunch, either way it checks all the boxes for a great salad. The bursting flavours will leave you making it again and again!

Arugula Peach Salad
  • 1 bag Arugula
  • 2 Ripe Peaches (sliced)
  • 1/2 cup Pomegranate Seeds
  • 1/2 cup feta cheese
  • 1/2 cup pecans (chopped roughly)
Salad Dressing
  • 1/2 cup Olive oil
  • 1 Lemon squeezed
  • 2 tbsps Maple syrup
  • 1 tbsp Dijon Mustard
  • 1/4 tsp salt
  • 1/4 tsp pepper
Pickled Apples

Pickled Apples

These pickled apples do not dissappoint! They are the perfect salad topper and so simple to make.

Pickled Apples
  • 2 Medium Apples
  • 1 Cup Apple Cider Vinegar
  • 1/3 Cup Maple Syrup
  • 2 Cinnamon Sticks
  • 1/2 tsp Salt
  • 1/4 tsp Ground Ginger
  1. Slices apples to your desired width. I used a mandolin and made them very thin.

  2. In a small sauce pan bring apple cider vinegar, maple syrup, cinnamon sticks, salt and ground ginger to a boil, put a lid on and let the mixture simmer for 8-10 minuties.

  3. In a mason jar layer all your apples, then pour over mixture and seal with lid.

  4. Should stay in fridge for 2-3 weeks, if not longer!

Purple Sweet Potato Salad

Purple Sweet Potato Salad

This purple sweet potato salad is so fun and so good for you! Using purple sweet potato can give your dish that extra fanciness it deserves but can also give you a burst of different nutrition. Compared to orange sweet potatoes, purple five you a higher dose of anthocyanin antioxidants and also helps the body with inflammtion.  If you have never seen a purple sweet potato, you may not know that the center is actually a cream colour and the skin is the deep purple, so when preparing don’t get rid of the skin, it’s the best part!

I’m so excited that this amazing recipe got included in Twinkl.ca 10 Best Lunch Ideas for the Whole Family  Such a collaborative and comprehensive community for parents to turn to if they need healthy recipes for their kids!

5 from 1 vote
Purple Sweet Potato Salad
  • 2 Medium Purple sweet potatoes (chopped into small cubes) When chopped it should measure roughly 8 cups
  • 1 Medium Red onion (finely chopped)
  • 4 Stalks Celery (chopped into bite size pieces)
  • 1/2 Cup Cilantro (chopped)
  • 1/2 Lime Juiced
  • 3/4 Cup Vegennaise
  • 1 tbsp crushed garlic
  • 1/4 cup parsley
  • 3 tbsp olive oil
  • Salt & Pepper
  1. Preheat oven to 350F and line a sheet pan with parchment paper

  2. Chop sweet potatoes into bite size pieces, add olive oil, salt & pepper and mix together.

  3. Bake in oven for 35 - 40 mins, depending on your oven.

  4. Chop celery, red onion, cilantro & parsley

  5. After sweet potato is cooked, let cool for 15 - 20 mins.Then combine in a large bowl with celery, red onion, add dressing on top and refregirate for a couple of hours before serving.

  6. When you are ready to serve sprinkle chopped parsley over top.

For dressing
  1. Combine vegenaise or mayonnaise, with lime juice, crushed garlic, cilantro and salt & pepper.

Asparagus Sweet Potato Salad

Asparagus Sweet Potato Salad

This asparagus sweet potato salad should be at your next BBQ, it does not disappoint. I love asaparagus and when asparagus is in season this salad is so flavourful. Asparagus works so well with so many flavours but dill has to be my favourite and I feel like this salad is an elevated twist on a great classic.

Asparagus Sweet Potato Salad
  • 2 lg sweet potatoes (chopped in small cubes)
  • 1 red onion
  • 1 tbsp crushed garlic
  • 1 bushel asparagus
  • 2 tbsp olive oil
  • Salt & Pepper to Taste
  • 1/4 cup vegenaise or mayonnaise
  • 1/4 cup olive oil
  • 1 tbsp lemon juice
  • 2 tbsp fresh dill chopped
  • 1 tbsp dijon mustard
  • Salt & Pepper to taste
Sweet Potatoes
  1. Preheat oven to 350 F and line a baking sheet with parchment paper

  2. Chop both sweet potatoes into bite size cubes, toss in 1 tbsp of olive oil, salt & pepper.

  3. Place on pan and bake for 30-35 mins (ovens will vary).

  1. Break or cut asparagus to edible length.

  2. In a frying pan add chopped red onion, plus garlic and sautee for 3 mins.

  3. Add in asparagus and sautee for another 3-5 mins until asparagus are green.

  1. Whisk together vegenaise (or mayonnaise), olive oil, dill, lemon juice and dijon. Add salt & pepper to taste.

  2. Once the sweet potato and asparagus are cooked, combine together in a bowl and refrigerate for 30 mins.

  3. Once ingredients are cold, add in the dressing and refrigerate for atleast another 30 mins.

  4. Serve cold and enjoy!

Candra Mae Wife of a Grocer

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