Monday, December 1, 2008
Sweet Potato, Walnut & White Bean Salad with Tofu
As I mentioned last week, I often frantically throw something together for a quick and healthy lunch...this was today's. It is light but filling (all that protein) and definitely says "Fall".
Peppery arugula is pared with creamy roasted sweet potatoes, walnuts, white beans, and tofu -- all tossed together with a quick dressing. The balance of salty and sweet is really nice and most of the ingredients are in-season so everything is really fresh (and much cheaper then foods out of season).
1 cup baby arugula
1 cup roasted sweet potatoes (I made sweet potato, kidney bean, cheddar quesadillas last night and forgot to take a picture but had leftover potatoes!)
1/2 cup toasted walnuts
1/2 cup white beans
1/3 cup cubed firm tofu (I used savory flavored)
1 teaspoon honey
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt & pepper
Mix all ingredients together (or layer toppings on the bed of arugula), whisk dressing together, pour and toss!