The Best of Both Worlds Salad

Meet "The Best of Both Worlds Salad," a vibrant fusion of wholesome ingredients and bold flavors that perfectly balances health and indulgence. This nutrient-packed dish combines tender roasted sweet potato, protein-rich quinoa, and a crisp medley of arugula, spinach, and kale for a satisfying base. Juicy cherry tomatoes, refreshing cucumber slices, and toasted almonds add texture, while optional feta cheese and shredded chicken enrich the salad for heartier appetites. A bright, zesty dressing made with lemon juice, honey, and Dijon mustard ties everything together beautifully. Whether served as a light lunch, a side dish, or a complete meal, this salad is a delightful mix of fresh produce, hearty grains, and irresistible toppings. Perfect for meal prep or quick weeknight dinners, this recipe will be your new favorite go-to for nourishing and flavorful eating.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 6 cups Mixed salad greens (arugula, spinach, kale)
• 1 cup Cherry tomatoes
• 1 large Cucumber
• 1 cup Quinoa
• 2 cups Water
• 1 large Sweet potato
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.5 cup Feta cheese (optional)
• 0.25 cup Sliced almonds
• 2 tablespoons Lemon juice
• 1 teaspoon Honey
• 1 teaspoon Dijon mustard
• 1 cup Cooked shredded chicken (optional)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the sweet potato into 1/2-inch cubes. Toss with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

Step 3

While the sweet potato roasts, rinse the quinoa thoroughly under running water. In a medium-sized pot, combine the quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork and set aside to cool.

Step 4

Wash and prepare the salad greens, cherry tomatoes, and cucumber. Slice the cucumber thinly and halve the cherry tomatoes.

Step 5

In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, honey, Dijon mustard, and a pinch of salt and pepper to make the dressing.

Step 6

In a large salad bowl, combine the greens, roasted sweet potato, cooked quinoa, cherry tomatoes, cucumber, feta cheese (if using), and sliced almonds. Add the cooked shredded chicken if you'd like a heartier salad.

Step 7

Drizzle the dressing over the salad and toss gently to combine.

Step 8

Taste and adjust seasoning with additional salt or pepper if desired. Serve immediately.

Nutrition Facts

Serving size	1999.9 grams (1999.9g)

Amount per serving	% Daily Value*
Calories	1853

Total Fat 73.70g	94%
Saturated Fat 23.80g	119%
Polyunsaturated Fat 2.50g
Cholesterol 315mg	105%
Sodium 4476mg	195%
Total Carbohydrate 168.80g	61%
Dietary Fiber 17.00g	61%
Total Sugars 31.20g
Protein 130.30g	261%

Vitamin D 0IU	0%
Calcium 1114mg	86%
Iron 17mg	92%
Potassium 3073mg	65%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.7%

Protein: 28.0%

Carbs: 36.3%