Wednesday, September 4, 2013

delicious roasted vegetable salad from New York Times

We tried making this salad tonight. So good! And baby boy could eat most of it too (minus the arugula)! This is a meal I want to make again and again.

Spinach Salad with Roasted Vegetables and Spiced Chickpeas

Yield 2.5 main-dish servings
Time 1 hour
  • 1 15-ounce can chickpeas, drained and rinsed
  • 2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes -- (or one small butternut squash, which is what I used)
  • 2 medium carrots (1/2 pound), peeled and sliced 1/4-inch thick
  • 8 tablespoons extra-virgin olive oil
  • 3/4 teaspoon salt, more as needed
  • Black pepper, as needed
  • 2 thyme sprigs (or a big pinch of dried thyme)
  • 1/2 teaspoon chili powder (because we were cooking for our 12-month-old, I substituted paprika for this and the recipe was still quite nice)
  • 1/2 teaspoon ground cumin
  • 1 clove garlic, minced
  • 1/3 cup plain Greek yogurt
  • 2 teaspoons fresh lemon juice
  • 5 ounces spinach (6 cups) -- or arugula, or both
  • 2 tablespoons thinly sliced shallot
  1. 1. Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
  2. 2. Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
  3. 3. While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chili powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you’ve put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
  4. 4. Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
  5. 5. In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.

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