INGREDIENTS
4 cups
Arugula
2 tbsp
Red onion
2
Sweet potatoes - about 1 1/2 pounds, medium sized
1
Veggie bouillon cube
1/2 tsp
Country dijon mustard
3/4 cup
Quinoa - i used white quinoa
8
Of pepper from a pepper mill, twists
4 1/2 tbsp
Olive oil
1 tbsp
White wine vinegar
1/2 cup
Pecans
2 oz
Feta cheese - diced into cubes