Ingredients
|
1 large sweet potato or 1 butternut squash or 1 kabocha
or 2-3 Okinawan sweet potatoes Olive oil Drizzle of Sriracha (as much or as little as you like) 1 box of arugular or spinach arugula salad mix About 1T red wine vinegar (eyeball it) Splash of olive oil Mozzarella or sharp cheddar cheese |
Optional Mix-ins
Handful of your favorite nuts. Pine nuts and pistachios are my favorites, but sliced almonds or walnuts will go nicely with the sweet potatoes too. Avocado slices, per the OG recipe but I don't use them |
What To Do
Pre-heat oven to 400°F. Line a rimmed baking sheet with parchment paper and set aside. Dump arugula into a large salad bowl and set it aside too.
Chop sweet potato into bite-sized chunks. If using butternut squash or kabocha, cut, seed and then chop into pieces. Put cut potato pieces into a bowl, drizzle with olive oil and then toss to coat it uniformly. Repeat with Sriracha, either as much or as little as you like. Put them onto your baking sheet in one layer and try not to let the individual pieces touch each other.
Roast for 20 minutes and check. Flip the pieces to brown at least one other side. Check on them after another 10 minutes and flip them one more time. Let them go for another 5-10 minutes. They will be nicely browned and should be fairly soft. (See notes on different vegetable roasting times) Turn the oven off and let the potatoes cool for a bit.
Toss arugula with red wine vinegar and olive oil. Add avocado if you are including it in the salad. Add warm roasted sweet potatoes and toss gently. Add cheese and nuts of your choice at the end and eat while warm.
Chop sweet potato into bite-sized chunks. If using butternut squash or kabocha, cut, seed and then chop into pieces. Put cut potato pieces into a bowl, drizzle with olive oil and then toss to coat it uniformly. Repeat with Sriracha, either as much or as little as you like. Put them onto your baking sheet in one layer and try not to let the individual pieces touch each other.
Roast for 20 minutes and check. Flip the pieces to brown at least one other side. Check on them after another 10 minutes and flip them one more time. Let them go for another 5-10 minutes. They will be nicely browned and should be fairly soft. (See notes on different vegetable roasting times) Turn the oven off and let the potatoes cool for a bit.
Toss arugula with red wine vinegar and olive oil. Add avocado if you are including it in the salad. Add warm roasted sweet potatoes and toss gently. Add cheese and nuts of your choice at the end and eat while warm.
Notes and Talking Story
- The original recipe is called Harissa Squash Salad. The concept is combine a sweet starchy vegetable, arugula for peppery-ness and something creamy (i.e., avocado and mozzarella).
- The beauty of this recipe is its flexibility-->YOU can make it what you want.
- Rose Harissa is not something I use regularly, and Sriracha is a perfectly good sub.
- Roasting times will vary slightly depending on the choice of starch. Where Okinawan sweet potato will need to a little longer, maybe 45 minutes to turn a dark, royal purple for maximum sweetness, kabocha and butternut squash may be a little quicker, 35 minutes or so.
