Here we are at the corner of Tasty Lane and Healthy Street with this salad that you can make any time of the year. This salad is especially good now as it’s a heartier nod to the turn toward cooler evenings, even as we continue warmer Bay Area “Indian Summer” days.
Credit for this recipe goes to my friend, Kathy, who prepared her version of it a couple of years ago for a girlfriend luncheon at her beautiful home in the Alamo hills. She had planned a fun morning of shared cooking for those of us who enjoy it, while we all visited in her gi-normous kitchen. It was genius as we spent time happily bonding over preparing our lunch and then enjoying the fruits (literally!) of our labor.
That occurred at about the same time of year as now, when the shift from summer vegetables into autumn’s bounty is in full swing. Markets are filled with denser greens, root vegetables and fall-to-winter squashes. This year’s crops of nuts are also appearing. Happily, options are aplenty to continue eating a wide range of healthful, satisfying salads.
This recipe can be the inspiration for a variety and combination of fall ingredients. The dressing is unique and versatile. Substitute the sweet potatoes for roasted squash such as butternut, Delicata or Kabocha. Select from a variety of greens including hearty lettuces and tender kale.
Bonus – dandelion greens are amongst the most healthful greens you can eat. Seriously healthy.
Autumn Salad
Adapted from several sources including Bon Appétit, Southern Living and my friend, Kathy P.
Makes 4 servings
Ingredients
Salad:
1 pound medium-size sweet potatoes, peeled and cut into long, 1/ 2-inch wedges
1 sweet onion, medium-size, cut into wedges
1 tablespoon olive oil
1 teaspoon course, sea salt
1/ 2 teaspoon black pepper, freshly ground
1 bunch of dandelion greens; or a mix of dandelion greens and baby spinach
Toasted walnuts
Dressing:
1 teaspoon fresh ginger, finely grated
1 teaspoon fresh orange zest, finely grated
1 tablespoon fresh shallot, minced
1 teaspoon Dijon mustard
1 to 2 teaspoons honey, to taste (If the greens are very bitter, use more to taste.)
2 tablespoons sherry vinegar
2 tablespoons olive oil
Salt and freshly ground pepper to taste
Preparation
Preheat oven to 425 degrees. If you have a “Convection Roast” setting, preheat to 400 degrees. Spread the sweet potato wedges on one side of a large sheet pan, the onion wedges on the other side. Drizzle olive oil all over the vegetables, stirring to coat evenly. Sprinkle with salt and pepper. Roast for about 20 to 25 minutes, until potatoes and onions begin to caramelize and potatoes are tender. Stir once about halfway through roasting. Remove and let cool to room temperature.
Meanwhile prepare the dressing: Combine first five dressing ingredients, then slowly whisk in olive oil. Add salt and freshly ground black pepper to taste.
When ready to serve, lightly toss the greens with dressing to taste. Add roasted sweet potatoes and onions. Lastly, add toasted walnuts on top to ensure they retain their crunch.
If using kale: remove the tough center stem, slice leaves into ribbons, toss them with the dressing and allow to rest for about one hour to soften. (You may prepare kale in this manner up to several hours in advance. Be sure to refrigerate.) Many prefer the variety “Lacinato” or dino kale for eating raw; but I’ve used both with equal satisfaction.
