Monday, November 9, 2015

Lovely Autumn/Winter Salad

Here's the salad doubled for a crowd.  Instead of roasting the sweet potatoes,
I cut them up into bite-sized pieces and sauteed them
in a bit of olive oil and butter.  I them drained them on a paper towel. 
(You can allow them to cool and then keep them
in the fridge until you're ready to add them to the salad.)
I cut the arugula up into bite-sized pieces also for easier serving and eating.
As you can see, it makes a stunning addition to any table.
Recipe from Martha Stewart Everyday Food 
Husband-Tested in Alice's Kitchen

This salad not only tastes fabulous, but it’s gorgeous to look at with the bright arugula, the golden butternut squash, creamy cheese and crusty brown walnuts.

2 medium sweet potatoes (about 1 pound total), peeled and cut into 2-inch-long matchsticks (butternut squash makes a fine substitute)
3 Tablespoons plus ½ teaspoon olive oil
Kosher salt and ground pepper
½ cup walnuts
¼ teaspoon cayenne pepper (I used ½ teaspoon)
2 Tablespoons fresh lemon juice
1 teaspoon honey (I used l bit more.)
1 package of arugula or 2 bunches watercress and/or baby lettuces
4 ounces feta cheese, crumbled (blue cheese or goat cheese make good substitutes)

Preheat oven to 450 degrees, with racks on upper and lower thirds. On a rimmed baking sheet, toss sweet potatoes with 1 Tablespoon oil; season with salt and pepper. Roast on upper rack, until tender, 30 to 35 minutes, tossing halfway through.
On another rimmed baking sheet, toss walnuts with cayenne and 1/2 teaspoon oil. Bake on lower rack, until golden, 6 minutes.

In a medium bowl, whisk together lemon juice, honey, and remaining 2 tablespoons oil; season with salt and pepper. Add watercress, and toss to combine. Serve topped with sweet potatoes, walnuts, and feta.

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