For lunch, I usually want a massive salad that will fill me up without weighing me down. This nutrient-packed salad was exactly what I needed today.
Oh, and that latte — most importantly.
There are a lot of flavors going on here but don’t be scared. It’s delicious. And look how pretty!
The bite from the arugula and the earthy aroma from the fresh rosemary complement the sweet and tangy mango, beets and sun-dried tomatoes.
And I don’t think I need to explain the chickpeas.
Or the avocado.
Tossed with my light hummus dressing, this salad gives you exactly what you need to make it through your yet-again marvelous Monday.
That was obviously sarcastic.
That’s probably the only sentence ever that has “marvelous” and “Monday” within a few words of each other.
Knowing I had this waiting for me at home made the morning move along a little faster for sure. And then I knew I could blog about it afterwards while I was at work, which has made the last hour totally manageable.
Roasted Beet & Mango Salad
- 1 beet, peeled and sliced
- 1 mango, peeled and sliced
- 1 bunch arugula
- 1/4 avocado sliced
- 1/4-1/3 can chickpeas, drained and rinsed
- 1 handful sun-dried tomatoes
- 1-2 tbsp hummus dressing
- 1 tbsp chopped rosemary
Roast beets and chickpeas in toaster oven if you can, at 400°, and lightly spray with olive oil and season to taste. Depending on how thick you slice your beets, cooking times may vary. Chickpeas are done when golden brown. I like to just barely get them there for this salad, I’m not looking for a super crunchy chickpea here.
Toss with remaining ingredients in a large salad bowl, drizzle dressing and serve.