Fall salad from The Kinfolk Table

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Just in time for the weekend, my copies of The Kinfolk Table and What to Cook and How to Cook It arrived in the mail.  At different times over the weekend, The Mister and I could each be found with a mug of tea or coffee, slowly sifting through the pages, bookmarking the ones we wanted to try right away.  Both books, while very different in style, are beautifully written and photographed, and full of simple recipes that are right up our alley.

For lunch on Sunday, I browsed through the books, looking for something that would work well with what I’d picked up from the market the day before.  Kinfolk’s Sweet Potato-Apple Salad caught my eye and I decided it would make for a perfect lunch.

New cookbooks and Saturday market fare

New cookbooks and Saturday market fare

Sweet potato, apple, onion, lemon, honey, pumpkin seeds, pecans, pistachios, goat cheese, arugula, salt, garlic

Sweet potato, apple, onion, lemon, honey, pumpkin seeds, pecans, pistachios, goat cheese, arugula, salt, garlic

Sweet Potato-Apple Salad adapted from The Kinfolk Table, recipe by Julie Pointer of Portland.

  • 1 sweet potato
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/2 yellow onion, julienned
  • 4 cups arugula
  • 1 large apple, cored and cut into 1/2 in cubes
  • 1/2 cup nuts (I used a mixture of pecans, pistachios and pumpkin seeds
  • 4 oz crumbled goat cheese
  • Juice of half a lemon
  • 1.5 tbsp honey
  • 1 clove garlic, minced
  • olive oil
  • salt
  • pepper

Preheat oven to 375°.  Toss sweet potato slices with 1 tbsp maple syrup, 1-2 tbsp olive oil, salt and pepper.   Roast in the oven for 40 minutes, until tender, flipping slices after 20 minutes.  Remove from oven and allow to cool for 15-20 minutes.

Ten minutes before sweet potatoes are done, saute onion in a little olive oil over medium heat until transparent, then add remaining tablespoon of syrup, stirring for about 5 minutes until onions are lightly caramelized.  Allow to cool for 10 minutes.

While onions and potatoes are cooling, combine 2 tbsp olive oil, honey, lemon juice, salt and pepper in a small bowl, whisking until emulsified.  Toss arugula, apple, nuts, sweet potatoes, onions, and dressing in a large bowl.  Serve topped with crumbled goat cheese.

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A few tips:

This salad is fairly simple and leaves a lot of room for improvisation, which is nice when you need to throw a lunch together and don’t have everything called for on hand. The magic part of this recipe was really in the sweet potatoes.  Tossing them with maple syrup and cinnamon, along with the olive oil, really brought out their flavor and it was tempting to munch on them as they cooled instead of saving them for the salad.

This recipe makes a healthy lunch for two, but could easily be halved for one or doubled for four.

When making your dressing, ditch the whisk, and put your ingredients in a small jar, secure tightly with a lid, then give it a good shaking for about a minute.  Best emulsification you’ll ever get on a dressing.

I find that adding crumbled goat cheese before mixing the salad means I wind up with more goat cheese on the sides of the bowl than in the salad.  Consider tossing the dressing and salad first, then after you’ve served, top with the crumbled goat cheese.

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3 Comments on “Fall salad from The Kinfolk Table

  1. I love the way you photograph ingredients laid out on the chopping board. I’m going to try the roasted sweet potato chips. Never done this! The full meal looks delicious.

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