Colorful Spring Salad
Article Published on Mar 24, 2016
Let your food match your fabulous! Spring is here, let’s celebrate with this colorful spring salad!
Spring is a great time of the year. Spring is full of colors, the flowers blooming all over, and the grass turning a bright green. It just made sense to make this delicious, colorful salad as springtime approaches!
The health benefits of coconut oil are tremendous! Adding coconut oil to your diet is a wonderful way to increase the amount of healthy fats in your diet. It can lower your cholesterol, lower your blood pressure, it’s higher in antioxidants, and a good source of medium chain fatty acids.
The health benefits of spaghetti squash are that they aid in weight loss, they’re good for eye health, are high in antioxidants, and are full of Vitamin A and C.
The health benefits of sweet potatoes are that they are full of Vitamin A, high in antioxidants, good in controlling blood sugar, maintain energy, lower stress, and help the immunity system.
Colorful Spring Salad
- 1 box of arugula & salad mix
- 1 medium-sized spaghetti squash
- 1/3 cup banana peppers
- 1 medium-sized sweet potato
- 1 cup fresh mozzarella (or vegan cheese)
- 5 small sweet peppers
- 1 medium tomato
- 3 tablespoons coconut oil (melted)
- 1 tablespoon garlic & herb seasoning
- Pinch of salt
Cut the spaghetti squash in half, put 1 tablespoon of coconut oil in each half, sprinkle with a pinch of salt and pepper. Cook the spaghetti squash at 375 degrees for 30 minutes. Cut the sweet potato into 1/2 inch circles, and cook with coconut oil on the stove. While both the spaghetti squash and sweet potato are cooking, mix the rest of the ingredients in a bowl. To make the salad dressing, melt the coconut oil and then mix the garlic & herb seasoning with the salt. Once the salad dressing is prepared, toss it in with the rest of the salad. Once the spaghetti squash and sweet potatoes are cooked, add them into the salad.
Dish out and enjoy!
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