November 21st, 2024
Recipes
Roasted Catalan Salad
Valentina P
- Difficulty
•
- Time 35"
Roasted Catalan Salad! Made with roasted white sweet potatoes, red pepper, olives, raisins (yes, they're awesome here), and pine nuts in a homemade red wine vinaigrette. Inspired by the salty-sweet balance of flavors in Catalonian cuisine.
How To MakeDiet Type: Classic
Shopping List
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For the Salad
- 4 ounces arugula or spring mix (about 4 handfuls)
- 1 small white sweet potato (Note 1)
- 1 red bell pepper (or 1 pre-roasted bell pepper)
- 1/2 cup pine nuts
- 33333333/100000000 cup kalamata olives, pitted
- 33333333/100000000 cup golden raisins
- 1 tablespoon high-heat cooking oil For the Red Wine Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 2 tablespoons avocado oil
- 1/2 tablespoon honey (Note 2)
- 1/2 teaspoon dijon mustard
- 1/2 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon Worcestershire sauce
- black pepper, to taste
Instructions
- Step 1: Preheat the oven to 410 degrees Fahrenheit. Dice the potatoes into 1-inch pieces.
- Step 2: If using the raw bell pepper option, place the bell pepper on a baking sheet. Toss the potato pieces with the cooking oil and spread in an even layer on the same baking sheet as the bell pepper. Roast the potatoes and bell pepper for about 25 minutes, turning over halfway through the cooking time. The potatoes will be ready when they are fork tender and golden. The bell pepper will be ready when it is blistered and soft. Remove from the oven and allow the potatoes and bell pepper to cool separately. Note: If using the pre-roasted bell pepper option, just add it in Step 6.
- Step 3: Whisk together all Red Wine Vinaigrette ingredients in a small bowl. Refrigerate.
- Step 4: When the pepper is cool enough to handle, remove the stem and peel off the skins. Carefully open the pepper (there will be steam inside), and discard the cooking juices. Remove the excess seeds inside and peel off the skin if able.
- Step 5: Toast the pine nuts in a large frying pan over medium heat. Cook the pine nuts until they are fragrant and golden brown, about 2 to 3 minutes. Stir them constantly to avoid burning. Once they're toasted, transfer the nuts to a plate or small bowl to stop the cooking process.
- Step 6: Chop the roasted bell pepper into bite-sized pieces. Combine the bell pepper in a mixing bowl with the greens, warm potatoes, pine nuts, olives, and raisins. Toss with some of the vinaigrette, to taste.
- Serve: Enjoy. Any leftover dressing may be refrigerated up to 1 week.
Recipe Notes
Note 1: Can't find white sweet potatoes? Substitute with purple sweet potatoes or 2 cups of cauliflower florets. Note 2: Use 1 teaspoon(s) of sugar for a plant-based honey alternative.
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Roasted Catalan Salad
PT35M 4 ounces arugula or spring mix (about 4 handfuls) 1 small white sweet potato (Note 1) 1 red bell pepper (or 1 pre-roasted bell pepper) 1/2 cup pine nuts 33333333/100000000 cup kalamata olives, pitted 33333333/100000000 cup golden raisins 1 tablespoon high-heat cooking oil 2 tablespoons red wine vinegar 2 tablespoons olive oil 2 tablespoons avocado oil 1/2 tablespoon honey (Note 2) 1/2 teaspoon dijon mustard 1/2 garlic clove, minced 1/4 teaspoon salt 1/8 teaspoon Worcestershire sauce black pepper, to taste Gluten Free Paleo Vegan Low-Carb 4 Servings
Ingredients:
