Vegan fall salad from vegetable noodles
- Prep Time15 min
INGREDIENTS
For 2 portions
- 100 g arugula
- 200 g spiralized sweet potatoes or butternut squash
- 1 shallot, chopped
- 75 g bedda Greek Style
- 1 apple, thinly sliced
- 1/2 pomegranate
- 1 can chickpeas, drained
- 50 g walnuts, roasted and chopped
- bedda Nordic Dressing
INSTRUCTION
1
Arrange arugula, sweet potatoes, shallot, bedda Greek Style, apple, pomegranate seeds, chickpeas and walnuts in a bowl.
2
Top with bedda Nordic Dressing.
