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Sweet Potato & Baby  Arugula Salad with  Green Goddess Dressing

Sweet Potato & Baby Arugula Salad with Green Goddess Dressing

Yield: 2.5 cups

Green Goddess Dressing:  

  • 1 ripe organic avocado
  • 1 cup vegan mayonnaise
  • ¼ cup dijon mustard
  • ½ cup Goodness Me! extra virgin olive oil
  • 1 clove organic garlic, minced
  • ¼ tsp black pepper
  • ½ cup organic cilantro, chopped and packed 
  • ½ cup organic parsley, chopped and packed
  • Zest and juice of 2 organic limes
  • ½ tsp fine sea salt


  1. Add all ingredients into a food processor and purée on high until smooth.
  2. Add water if the purée is too thick. Remove to a bowl and adjust seasoning with salt and lime juice. Keeps well for up to 3 days in a fridge.


Salad Mix:

  • 1 package organic arugula or mixed greens
  • ½ cup organic pomegranate seeds 
  • 5 organic radishes, washed,
  • sliced and cut into pieces
  • ½ can (14 oz/400ml) organic black soybeans


Sweet Potato Fries:

  • 1 large organic sweet potato
  • 1 tbsp organic cornstarch
  • ¼ tsp garlic powder
  • ¼ tsp smoked paprika
  • ¼ tsp black pepper
  • ¼ tsp ground cumin
  • 2 tbsp avocado oil
  • Fine sea salt to sprinkle once cooked
  1. Preheat the oven to 425°F, and line a baking sheet with parchment
  2. Cut the potatoes into thin even sticks ¼” thick. I leave the skins on for added vitamins. Mix the cornstarch and spices together. In a large bowl toss the fries with the oil until coated then toss with the cornstarch mix.
  3. Spread evenly on the baking sheet, do not overcrowd, we want room for the steam to escape.
  4. Bake for 25 minutes, flipping the fries occasionally to ensure even cooking.
  5. Once the edges begin to turn dark golden- brown, remove the fries from the oven, sprinkle with salt and allow to rest.
  6. In a large bowl, spread the arugula then pile the sweet potato fries onto half of the salad. Liberally sprinkle the remaining ingredients, then drizzle with the dressing. Side with extra dressing.

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