April – Curried Sweet Potato Salad

April – Curried Sweet Potato Salad

Curried Sweet Potato Salad

Curried Sweet Potato Salad – I’ll have some of that!

I have shortened the title of this recipe which should really be Curried Sweet Potato Salad with Toasted Cashews, Garbanzo Beans and Fresh Goat Cheese. Yes, I agree, much too big a mouthful. Serve this warm from the oven if you want a melty cheese topping. You could also let it cool a bit, crumble the goat cheese over the top and refrigerate. It will keep for a few days. Let it come back up to room temperature for the best flavor before serving (although I ate the leftovers for lunch right out of the fridge).

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Feta could be alternative to the goat cheese. Leave off the cheese if you want to make it vegan.

Pine nuts or pepitas (hulled pumpkin seeds) can sub for the cashews.

If you want something sweet in the salad, how about a few raisins? Plump them first for 10 minutes in some freshly boiled water.

Sweet potatoes are one of those vegetables that I could eat every night. Give me a big roasted sweet potato and a green salad, I’m happy. I don’t even think it needs any butter although I often add a big spoonful of Greek yogurt.

Curried Sweet Potato Salad with Cashews, Garbanzos, and Fresh Goat Cheese

Ingredients:

  • 2 pounds (3 – 4) sweet potatoes, unpeeled but scrubbed – any color although yams are pretty. I used a combination since that was what I had on hand.
  • 4 tablespoons of neutral oil or olive oil
  • 1 1/2 teaspoons of kosher salt
  • Freshly ground pepper
  • 1/2 cup of cashews
  • 1/4 cup of golden raisins (optional)
  • 1 tablespoon of mild curry powder (use less if it is hot)
  • Red pepper flakes if you want it hot
  • 1 15-oz can of garbanzo beans, drained and rinsed
  • 1 lime, halved
  • 4 scallions, sliced thinly
  • 1/2 cup of crumbled goat or other fresh white cheese
  • optional – chopped cilantro would be good

Method:

  1. Heat your oven to 425 degrees F.
  2. Line a sheet pan with baking or parchment paper
  3. Cut the sweet potatoes in half, then into 1/4 inch half moon slices.
  4. Put the potatoes into a large bowl with 3 tablespoons of the oil, the curry powder, red pepper (if using), salt and freshly ground pepper. Scrunch them around until they are coated with the seasonings and oil. I find my clean hands the easiest.
  5. Scatter the potatoes evenly on the prepared sheet pan. It’s ok if they won’t fit in one layer. Roast the sweet potatoes for 20-25 minutes until they are beginning to brown on the bottom.
  6. Meanwhile, add the drained garbanzo beans to the empty bowl, stirring them to coat with any remaining oil and seasonings.
  7. For the cashews – heat 1 tablespoon of the oil in a small skillet. Add the cashews and cook, stirring, until they begin to brown. Remove the nuts and any remaining oil to a small plate to cool.
  8. If using the raisins, put them in a small bowl and cover with boiling water. Drain after 10 minutes.
  9. After the sweet potatoes have roasted for 20-25 minutes, remove the sheet pan from the oven. Carefully turn the sweet potatoes over and add the garbanzo beans to the pan.
  10. Roast for another 15 minutes, then remove and squeeze the juice of 1/2 lime over the pan.
  11. Transfer everything to a serving dish. Squeeze the juice of the limes over, scatter the raisins and cashew nuts (plus any oil) over the top.
  12. Garnish with sliced scallions and crumbled fresh goat cheese.

The garbanzos will get a little crisp from their stay in the oven.

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Curried Sweet Potato Salad

Curried Sweet Potato Salad

This could be a great side for a BBQ, or an entire vegetarian dinner.

I think the folks at Fiesta Friday #377 would also enjoy it and plan to take it over to Angie’s place for the party. Click on the link to read all the fun blog posts. You will find recipes for yummy food, decorating and craft ideas, plus much more. And please think about adding your own link to the party. This week I am co-hosting the party with Angie.

Quinn agrees as you can see from the first picture.

June – Tomato and Roasted Lemon Salad

June – Tomato and Roasted Lemon Salad

This scrumptious salad was inspired and came together by combining two recipes, the Tomato Chickpea Salad from the blog kitchn, and one for Tomato and Roasted Lemon Salad from the cookbook Plenty More by Yotam Ottolenghi. Are you familiar with Yotam Ottolenghi? He is the inspiration behind the London restaurants Ottolenghi and NOPI, and has written several vegetarian cook books. They include Plenty and Jerusalem, in addition to Plenty More. His recipes have a wonderful mix of new spices, exotic ingredients, and methods (at least to me), many of them coming from the middle east. I changed some of the spices (I adore cumin, allspice not so much) and added the stir fried chickpeas from the kitchn recipe to make it a heartier dish.

Roasted Lemon and Tomato Salad

The new method in this salad is the addition of roasted lemons. I love the way lemons become caramelized and sweet when roasted, sheet pan roasted chicken and citrus is a favorite at our house. But, I had never thought of adding them to a salad. They add a wonderful citrusy scent and mellow lemon flavor sweetened by the roasting. Take a deep breath when you open the oven to check on them, the aroma is incredible. I had a sudden craving for lemon meringue.

Roasted Lemons – before

Roasted Lemons – after

This salad will be even better at the height of tomato season, unfortunately it’s still a few weeks away for us and I missed the farmer’s market last weekend. Use the best cherry tomatoes you can find (a variety is colorful), the rest of the ingredients will certainly ramp things up.

This is a salad I will be making multiple times this summer, it is a perfect side for a BBQ or potluck. In fact it is my addition to a friends party on the 4th of July. It has the benefit of also being both vegan and vegetarian, so can be served to a variety of guests without worry about dietary restrictions. You could bulk it up even further by increasing the amount of herbs or adding some arugula. It is even hearty enough to serve as a main dish with the addition of some crisp bread.

Roasted Lemon and Tomato Salad

The recipe will serve 4 but it is easily doubled or even tripled. Make the roasted lemons and chickpeas earlier in the day, all you have to do later is assemble.

Tomato and Roasted Lemon Salad

  • 2 medium lemons, unwaxed and organic preferred
  • 5 tablespoons olive oil
  • 1/2 teaspoon superfine sugar
  • 8 sage leaves, finely shredded
  • 2 1/2 cups cherry tomatoes, halved (it is nice to have a mixture of colors)
  • 1 can of chickpeas, rinsed and drained
  • 1 teaspoon ground cumin
  • pinch red pepper flakes
  • 1/2 cup flat leaf parsley, roughly chopped
  • 1/2 cup mint leaves, roughly chopped
  • 1/2 cup pomegranate seeds
  • 1 1/2 tablespoons of pomegranate molasses
  • 1/2 small red onion, thinly sliced
  • Salt (kosher or sea) and freshly ground pepper

Method:

  1. Preheat your oven to 325 degrees F (or 325 degrees C) and line a large baking sheet with parchment paper.
  2. Slice the lemons in half lengthwise and remove the seeds. Thinly slice the half lemons into half rounds (paper fine if possible).
  3. Bring a small saucepan of water to a boil.
  4. Add the lemon slices to the boiling water, and blanch for 2 minutes. Drain well, place the lemon slices in a small bowl and add 1 tablespoon of the olive oil, the 1/2 teaspoon sugar, and the shredded sage leaves. Mix well.  Spread the lemon slices out in a single layer on a parchment lined baking sheet.
  5. Bake the lemon slices for about 20 minutes until the edges have browned and they have dried out a bit. Remove and set aside to cool.
  6. Meanwhile prepare the chickpeas. Heat 2 tablespoons of olive oil in a large skillet over medium high heat. Add the chickpeas and spread out in a single layer. Cook without stirring until browned on the bottom (about 4-5 minutes). Salt and stir them, spread them out again to brown the other side. Cook for another 2-3 minutes until golden brown and blistered on all sides. Remove from the heat, add the cumin and red pepper flakes. Toss to coat on all sides with the spices, taste them and add some salt if needed, set aside to cool.
  7. To assemble the salad combine the tomatoes, chickpeas, parsley, mint, pomegranate seeds, pomegranate molasses, onion, 2 tablespoons of olive oil, salt and freshly ground pepper.Lastly add the lemon slices and stir gently.

    Roasted Lemon and Tomato Salad

    Roasted Lemon and Tomato Salad

    This salad was a hit on the 4th of July, I bet the folks at Fiesta Friday will also enjoy it. This week it is Fiesta Friday #179 hosted by Angie and cohosted by Petra @ Food Eat Love and Laura @ Feast Wisely. 

Join the party by adding your own link and come visit all the lovely food that contributors               are bringing along.

 

November – Harvest Salad

November – Harvest Salad

This salad takes full advantage of the wonderful and colorful autumn produce available right now. You combine roast sweet potato and cauliflower, apple, toasted nuts, a grain (your choice), with a lemony dressing full of fresh parsley. Serve it warm, room temperature, or cold. The dish is both vegetarian and vegan, gluten free if you use brown rice as the grain. I served it as a side with a roast chicken, and it would be delicious as a one bowl vegetarian meal, poached eggs optional.

I mixed leftovers into scrambled eggs the next morning in a delicious scramble for brunch.

Harvest Salad

Harvest Salad

It’s pretty enough to serve as a side for Thanksgiving. Make it ahead, bring to room temperature and toss with the dressing just before serving. This recipe will serve 4-6 but can be easily doubled or tripled.

Harvest Salad

  • 1 cup of brown rice, farro, or another whole grain
  • 1 head of cauliflower, broken into small florets
  • 2 sweet potatoes, peeled and cut into 1/2 inch pieces
  • 2 tablespoons of olive oil
  • A sprinkle of dried spices, or a few sprigs of fresh thyme or oregano or rosemary
  • 1 large apple
  • A handful of toasted nuts, pecans or walnuts

Lemon/Parsley Dressing

  • 1 bunch of parsley, minced
  • 1 clove of garlic, minced
  • 1/2 cup of olive oil
  • juice of 1-2 lemons
  • 1 teaspoon of pure maple syrup or agave
  • 1/2 teaspoon kosher salt
  • Freshly ground pepper
  1. Rinse your grain of choice (I used farro) and cook with the appropriate amount of water or broth. Refer to the cooking directions on the package as each is different. Once cooked drain, if appropriate, and cool.
  2. Preheat the oven to 425 degrees F. Place the cauliflower and sweet potato on separate large baking sheets, drizzle with olive oil and sprinkle with herbs and salt. Roast for 20 minutes, then turn the pieces to brown the other side and roast for an additional 15-20 minutes until golden brown and soft. Remove from the oven and set aside to cool.
  3. Spread the nuts out on a small roasting sheet and toast for about 5 minutes. Watch carefully so they don’t burn, remove and cool.
  4. Combine the dressing ingredients in a jar with a tight lid and shake to combine.
  5. Chop the apple (you do not need to peel), and set aside.
  6. When the vegetables and grains are done, combine together with the apple in a large bowl. Toss with the dressing and nuts just before serving. Taste for salt and pepper.

Serve.

Autumn salad

Autumn salad

Roast sweet potato and cauliflower salad

Roast sweet potato and cauliflower salad

 

I’m taking this to Fiesta Friday #95, hosted by Angie of the Novice Gardener. This week it is co-hosted by Loretta @ Safari of the Mind and Petra @ Food Eat Love. Come and visit with us to see all the wonderful dishes being brought by the fabulous cooks at the party.

 

 

The basic recipe came from the blog Pinch of Yum where it is called “Autumn Glow Salad with Lemon Dressing”.