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Dairy
Easy
6 Servings
Allergens 
20 Minutes
Diets
This salad is a delightful blend of flavors and textures—perfect for a light summer meal.
2 cups arugula
1 cup cooked Pereg Quinoa
1 medium beet, roasted and diced
1 medium sweet potato, roasted and diced
1/2 cup crumbled Ta’amti Feta Cheese
1/4 cup slivered almonds
2 tablespoons balsamic vinaigrette
In a large bowl, combine arugula, cooked quinoa, roasted beet, roasted sweet potato, crumbled feta, and slivered almonds.
Drizzle with balsamic vinaigrette.
Toss gently to combine.
Serve immediately and enjoy!
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