Again the blog has been suspiciously silent as my attention has been diverted by a certain sweet boy. With all the new and delightful things he does each day I have slipped into a routine of easy unimaginative meals eaten quickly before little hands can snatch it off my plate and fling it to the floor. So I am of two minds with this weeks post. You should have seen this back in November and for that I am sorry. However I have this to share with you at a time when I've been too busy to make much of note and for that I am grateful. If you've followed the blog for a while you may note that this has a feel similar to the Harvest Pasta but it is it's own dish and a very nice twist on your traditional potato salad.
Roasted Sweet Potato Salad
Ingredients:
2 sweet potatoes
1 acorn squash (or firm, in season squash)
1tbsp garlic diced
1 tsp cumin
1/4 tsp allspice
1/4 tsp nutmeg
1/8 tsp cayanne
1 onion
1-2 tart apples
lemon juice
s & p to taste
2tbsp balsamic vinegar
2tbsp basil vinegar
Preparation:
Preheat the oven to 450 f. Dice the onion and cube the sweet potatoes and squash and spread in one flat layer on an oiled baking sheet. Drizzle the vegetables with olive oil and sprinkle the spices over top. Roast until tender (approximately 30-45 minutes) but not mushy. While the vegetables are roasting dice the apple and lightly dress it with lemon juice to prevent browning. Make the dressing by combining the salt, pepper and vinegars. Once the vegetables are done roasting remove them to a bowl and allow them to cool. Add the apple and the dressing. Taste and adjust flavors as needed. Some freshly grated nutmeg and a rough dice of some tarragon would be a nice finish.
This could also be made with grilled vegetables, some rough chopped nuts would add a nice crunch and if you prefer a creamier potato salad you could add 1/4 cup good mayonnaise. Overall a fun and tasty alternative to traditional sides and perfect for any summer barbecue.
