My inspiration for this salad recipe came from Farmer’s Fridge. If you are unfamiliar with Farmer’s Fridge, they are essentially healthy vending machines with fresh food options. If you are meal prepping this salad for the week or do not plan to have all 5 salads consumed at once, I recommend waiting to cut the apples until right before you plan to serve them.
10 cups of baby spring mix or spinach
3 medium sweet potatoes
1 cup of couscous (+1 cup of water to cook couscous)
5 gala or honeycrisp apples
1 ¼ cups of pecans
1 ¼ cups of dried cranberries
Creamy Balsamic Dressing (recipe from No Meat Athlete):
1 cup of cashews or sunflower seeds (soaked overnight or boiled for 10 minutes)
1 1/2 cups of water
3 tablespoons of balsamic vinegar
1 teaspoon of dried oregano
¾ teaspoon of sea salt
½ teaspoon of black pepper
Bring a large pot of water to a boil. Wash, peel, and dice sweet potatoes into ½ to 1 inch cubes. Add sweet potatoes to boiling water and cook for 10-12 minutes (should be tender but not falling apart). For the couscous, bring 1 cup of water to a boil. Stir the couscous into the boiling water. Cover the pan and remove from heat. Let the couscous sit for about 10 minutes until it has absorbed all the water. Uncover and fluff with a fork. Taste and adjust salt to your liking. Next, add balsamic dressing ingredients to a blender and blend until smooth. Chop apples. Finally, begin assembling salad using about ⅕ of the ingredients for each salad.