Every bite of this hearty salad is full of flavor! I love a salad that has so many toppings you have to strategically get them all on your fork for the perfect bite. This loaded salad has all of the best flavors of the mediterranean: hummus, sun-dried tomatoes, artichoke hearts, bell peppers, and garbanzo beans. With all of the different textures and flavors, you won’t be bored!
Loaded Mediterranean Salad
Recipe Type: lunch/dinner
Serving Size: 1 salad
Makes 4 servings
1 sweet potato, cubed
1 (14.5-ounce) can sliced beets
2 tablespoons olive oil
2 teaspoons garlic salt
½ teaspoon onion powder
½ teaspoon smoked paprika
8 cups spring mix salad
2 cups quinoa, cooked
1 (15-ounce) can garbanzo beans, drained and rinsed
1 red bell pepper, diced (about 1 cup)
1 large tomato, diced (about 1 cup)
1 cup carrot strips
1 cup hummus, your choice (I recommend avocado jalapeño hummus)
½ cup sun-dried tomatoes, chopped
½ cup artichoke hearts, chopped
- Preheat oven to 400°F.
- In a medium bowl, toss sweet potato and beets with olive oil, garlic salt, onion powder, and paprika.
- Roast for 20 minutes until tender.
- Assemble salads with 2 cups spring mix, ¼ potato-beet mixture, ½ cup quinoa, ¼ can garbanzo beans, ¼ cup pepper, ¼ cup tomatoes, and ¼ cup carrots. Mix together.
- Top each salad with ¼ cup hummus, 2 tablespoons sun-dried tomatoes, and 2 tablespoons artichokes hearts. Enjoy!
|NUTRITIONAL INFO||PER SERVING|
|Calories||550 (180 from fat)|
|Carbohydrate||77g (20g dietary fiber, 18g sugar)|
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