harvest salad

• total tid: total time 35 minutes

Ingredienser

1 small sweet potato (8 ounces), unpeeled, halved lengthwise, and sliced crosswise

¼ inch thick

1½ teaspoons plus

2 tablespoons oil, divided

¼ teaspoon table salt, divided

4 teaspoons cider vinegar

1 tablespoon water

2 teaspoons Dijon mustard

1 teaspoon caraway seeds, toasted and cracked

⅛ teaspoon pepper

4 ounces (4 cups) baby kale

½ Granny Smith apple, cored and cut into ½-inch pieces

2 ounces feta cheese or goat cheese, crumbled (½ cup)

2 tablespoons dried cranberries

Vejledning

1 Adjust oven rack to middle position and heat oven to 400 degrees.

Toss potatoes, 1½ teaspoons oil, and ⅛ teaspoon salt together in bowl, then spread in even layer on aluminum foil-lined rimmed baking sheet. Roast until potatoes are beginning to brown, 15 to 20 minutes, flipping slices halfway through roasting. Let potatoes cool for 5 minutes then season with salt and pepper to taste. (Sweet potatoes can be refrigerated for up to 2 days.)

2 Whisk vinegar, water, mustard, caraway seeds, remaining ½ teaspoon salt, and pepper together in bowl. While whisking con- stantly, slowly drizzle in remaining 2 tablespoons oil until combined. Toss kale with half of vinaigrette to coat, then season with salt and pepper to taste. Top with sweet potatoes, apple, feta, and dried cranberries and drizzle with remaining dressing. Serve. (Salad and vinaigrette can be refrigerated separately for up to 2 days.)

Notater

kitchen improv

use what you've got Substitute leftover Roasted Butternut Squash (page 88), or Roasted Carrots (page 93) for the sweet potatoes; substitute blue cheese for the feta or goat cheese.

make it heartier You could add wild rice or any of your favorite grains (sees page 124-125) to this salad to bulk it up.

why this recipe works This healthful take on hearty and satisfying fall comfort food features caramelized roasted sweet potatoes and crunchy, tart apples for a salad that fills you up and stores well. (Plus, it's made from long-lasting ingredients that store well themselves.) To carry the harvest theme all the way through, we whisked up a cider and caraway vinaigrette, toasting and cracking the seeds but leaving them whole for appealing texture. For toppings, feta cheese added briny contrast and dried cranberries contributed color and more tartness, helping you turn lunchtime into an autumnal affair. To crack caraway seeds, rock the bottom edge of a skillet over the toasted seeds on a cutting board until they crack.