Easy Pomegranate Salmon Salad
This salad is made easy by using leftover salmon and is perfect for meal prepping lunch for the week.
Servings: 2 salads
Ingredients
- 2 pieces of leftover salmon
- 1 purple sweet potato
- 1 Tablespoon brown sugar
- 1 Tablespoon olive oil
- 2 cups arugula
- 1/4 cup sliced red onion
- 2 ounces feta
- 1/2 diced avocado
Salad Dressing
- 2 Tablespoons pomegranate syrup or jam
- 2 Tablespoons olive oil
- 2 Tablespoons apple cider vinegar
- salt and pepper
Instructions
- Start by preheating the oven to 400 degrees. While the oven is heating up dice up the purple sweet potato into 1 inch pieces. Toss them together with brown sugar, olive oil and salt and pepper to taste. Space them out on a cookie sheet and bake for 30-40 minutes.
- While the sweet potato is cooking prep the salad dressing. Mix everything together in jar and set aside. If you are using jam you will need to thin it out with a little hot water.
- When you have everything prepped it's time to build the salad! If you are enjoying the salad tonight toss the arugula with the dressing and add it into your bowl. Place the toppings in the salad and enjoy. If you are meal prepping for the week add everything into a container and keep the dressing separate to toss when you are ready to enjoy.