The Hybrid Salad

Happy October! The Hybrid Salad celebrates the end of summer and the beginning of the fall season, and while we all may be super excited for pumpkin pie and sweet potatoes and all the Christmas cookies, let’s eat one final salad.


Okay, that’s kind of a lie. I eat salad year round and it’s my lunch of choice. But if you want to eat one more salad in 2016, this one is a good idea. I promise. And hey! There are sweet potatoes involved. So you can’t go wrong.

The Hybrid Salad came about recently when I was preparing one of my lunch salads. I sometimes add fruit to make things more interesting and I realized that this was a really nice combo. It’s a super simple recipe (of course! I’m all about easy) and it’s got arugula, yellow pepper, apple slices, blueberries, roasted sweet potatoes, and a non-dressing dressing (my love, balsamic vinegar). You can add a protein and make this a main dish deal or add this to any dinner.


It would also work for Thanksgiving since it’s got that kind of feel. You could sub anything for the blueberries in that case, from raisins to dried cranberries to real cranberries.

Speaking of Thanksgiving, we’re celebrating here in Canada next Monday and I. Could. Not. Be. More. Excited. Every year my parents and I host the holiday with our family friends who have the most adorable and amazing kids ever and it’s truly a fun occasion. I can’t wait to make some healthy recipes from some of my new cookbooks. Family time, a long weekend and lots of food. Living the dream over here.

The Hybrid Salad
Prep time
Cook time
Total time
This recipe is a great transition salad into fall. It's got sweet potatoes, fruit and veggies and makes a great main dish salad with some added protein or it's a good side option.
Recipe type: Lunch, Dinner
Serves: 2
  • 2 sweet potatoes
  • 2 tsp olive oil
  • 1 tsp nutmeg
  • 1 bunch arugula
  • 1 apple, cut into slices
  • ½ cup blueberries
  • 1 yellow pepper, chopped
  • 1 tbsp balsamic vinegar
  1. Preheat your oven to 350 degrees.
  2. Scrub and chop the sweet potatoes in small pieces. Toss with olive oil and nutmeg.
  3. Bake the sweet potatoes for 45 minutes or until soft.
  4. In the meantime, place your arugula, apple slices, blueberries, and yellow pepper on a plate. Drizzle with the balsamic vinegar.
  5. Serve with the cooked sweet potatoes.

What are your fave salad toppings?

Any fellow Canadians out there looking forward to Thanksgiving?

Aya Tsintziras is a food blogger at She posts gluten-free, dairy-free and mostly sugar-free recipes, lifestyle and pop culture stories on Mondays, Tuesdays and Thursdays.

Related posts:

Pin on PinterestShare on FacebookTweet about this on TwitterShare on StumbleUponShare on Yummly

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: