January 14, 2026 | by ANNALIISA KAPP
If you’re looking for a vibrant, festive dish that feels indulgent but works quietly in your favour, this sweet potato, chickpea, and arugula salad is exactly that. Bright, zesty, and deeply nourishing, it’s the kind of recipe that supports your body while still feeling like a celebration on your plate.
This salad combines peppery arugula, roasted sweet potatoes, and crispy chickpeas for a fibre-rich base that supports stable blood sugar and healthy digestion—especially important during perimenopause, when hormonal shifts can affect energy and metabolism. Sweet potatoes provide slow-burning carbohydrates and beta-carotene for skin and immune support, while chickpeas offer plant-based protein to keep you feeling satisfied and steady.
Walnuts and olive oil provide healthy fats that support hormone balance and brain health, while dried cranberries add a touch of sweetness and antioxidant benefits. Creamy goat feta rounds everything out with tangy richness and a boost of calcium.
The lemony herb dressing is where this salad really shines. Fresh parsley, lemon zest, garlic, and olive oil deliver vitamin C and antioxidants to support collagen production and glowing skin, while gently supporting liver detox pathways that help the body process shifting hormones.
To elevate it even further, this recipe features a 5 Mushroom Blend (cordyceps, reishi, maitake, lion’s mane, and tremella). These functional mushrooms help nourish the nervous system, support stress resilience, and promote mental clarity—making this salad as supportive for your mind as it is for your body.
Why You’ll Love This Recipe
• Supports hormone balance and stable blood sugar
• Rich in fibre, healthy fats, and antioxidants
• Bright, festive, and satisfying
• Supports calm energy, digestion, and mental clarity
• Perfect for holiday meals or nourishing weeknight dinners
INGREDIENTS
Salad
- 2 cups chickpeas, drained and rinsed
- 2 cups sweet potato, cubed
- 2 tsp avocado oil
- 1 tsp smoked paprika
- ½ tsp sea salt
- ½ tsp garlic powder
- 4 cups arugula
- ⅓ cup walnuts, chopped
- ⅓ cup dried cranberries (sweetened with apple juice)
- ⅓ cup goat feta, crumbled
Dressing
- ¾ cup fresh parsley, chopped
- 1 small lemon, juice and zest
- ¼ cup olive oil
- 1 tsp maple syrup
- 1 garlic clove, chopped
- ½ tsp Eversio 5 Mushroom Blend
- ¼ tsp sea salt
- 2 Tbsp water
DIRECTIONS
Roast the chickpeas and sweet potatoes: Preheat the air fryer to 390°F. In a bowl, toss the chickpeas and cubed sweet potatoes with avocado oil, smoked paprika, sea salt, and garlic powder. Transfer to the air fryer and cook for 12–14 minutes, shaking halfway through, until golden, crispy, and tender.
Make the dressing: Add all dressing ingredients to a blender and blend until smooth and vibrant.
Assemble the salad: Add arugula to a large bowl or platter. Top with roasted sweet potatoes and chickpeas, walnuts, dried cranberries, and goat feta. Drizzle generously with the lemony herb dressing.
Serve & enjoy: Serve immediately and enjoy a festive, nourishing salad that supports calm energy, clarity, and balance through the holidays.
Makes 2 servings.
Tip: This salad is delicious warm or cold. For extra protein, add grilled chicken or roasted tempeh, or serve it alongside your favourite mains for a balanced, feel-good plate.
