I made this the other day just for a tasty lunch for myself, and I had to share:
Arugula Salad with Roasted Yam, Apple and Gouda
Serves four as a first course, or two as a main course
For the salad:
- 1 yam
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- freshly ground pepper, cinnamon and nutmeg
- 1/2 cup toasted walnuts
- 2 cups baby arugula
- 1 Gala apple (or other apple of your choice)
- 4 oz aged Gouda
For the Agave Vinaigrette Dressing:
- 2 tablespoons balsamic vinegar
- 1 tablespoon red wine vinegar
- 1 1/2 tablespoons light agave nectar (I’m really into agave right now – it’s low on the glycemic index and much thinner than honey, so it mixes easily into anything)
- 1 1/2 tablespoons olive oil
- 1/4 teaspoon Vege Sal
- 1/8 teaspoon table salt
- 1/8 teaspoon black pepper
Start by roasting the yam. Heat your over to 375 degrees F. Peel the yam, cutting off any brown spots, and chop into bite-sized pieces. Spread on a baking sheet and cover with 2 tablespoons of olive oil, 1 teaspoon kosher salt, and a sprinkling of freshly ground black pepper, cinnamon and nutmeg so there is a small amount on each piece of yam. Toss it all together with your hands so every piece is covered in oil. Roast 20-25 minutes – yams should be soft but not falling apart. You can put them in the salad warm, or keep in the refrigerator until ready to use (up to 24 hours).
Toast the walnuts over medium-low heat in a dry saucepan for 3-4 minutes, until you can smell the walnut oils.
Place the arugula in a large bowl and add the walnuts and yam. Chop the apple into bite-sized pieces and add to the arugula. Slice the gouda into strips as thinly as possible (it is a crumbly cheese, so it will be hard to slice it very thin) and then cut the strips in half. Add to the arugula.
Whisk the dressing ingredients together, adding the olive oil in a slow stream while whisking. Pour the dressing over the arugula, toss, and serve.