There is an abundance of arugula in my yard.
I was originally considering an arugula pesto, but I am well underway on my winter cleanse and am not consuming pasta (rice, quinoa or otherwise). I proposed a salad to go along with dinner on Sunday, and a roommate asked if that salad could be warmed.
I’m not accustomed toÂ makingÂ “warm salads”. Typically my greens are cold and raw or sauteed. In a mood to take on a challenge and get crazy in the kitchen, I set out to find a “warmed salad” using arugula and otherÂ ingredients available. The recipe below isÂ the result: aÂ winter saladÂ adapted from a recipe I found on thekitchn.com. It was an incredibly nourishing, yetÂ lighter addition to SundayÂ dinner than steamed or stir-fried winter greens.
There is still an arugula overgrowth happening outside. I am wondering – what are you favorite recipes for arugula? I’d love to hear your ideas and recipes. Click here or on the comment tab below and share your kitchen magic!
1Â large sweet potato,Â cubed into small pieces
1 tablespoon olive oil
1/2 teaspoon allspice
1/4 teaspoon cinnamon
Fresh black pepper
2 small bunches arugula, washed and torn
1 cup walnuts
1/4 cup apple cider
1/8 cup extra-virgin olive oil
2 tablespoons red wine vinegar
1 tsp. dry mustard powder
Salt and pepper
Heat the oven to 500 degrees F. Toss the cubedÂ sweet potatoÂ with the oil, spices, salt and pepper. Spread thin on a large cookie sheet and roast for about 15 minutes, or until browned at the edges.
Meanwhile, heat a cast-iron or other teflon-free skillet on medium high heat. Toast walnuts, stirring frequently, until aromatic and lightly browned (about 5 minutes). Whisk dressing ingredients together, or blend at high speed for greater emulsification.
Toss hot sweet potatoesÂ with the arugula and walnuts. Drizzle the dressing over the salad to taste. Salad will wilt slightly, which is desired.