sweet potato, lentil, and goat cheese salad

As the calender changes from summer to fall, bringing with it cooler temperatures, earlier sunsets, and discussions about the ridiculously early Christmas decorations that already fill the stores, I feel like most people inevitably say goodbye to the light fare of summer and welcome in a season of heavier, richer foods. But, it doesn't have to be that way. Take this salad, for example. Blending the fall-friendly flavor of roasted sweet potatoes with nutritious lentils, guilt-free arugula, and just a smidgen of creamy goat cheese - its the ideal way to hold on to the refreshing meals of summertime while still embracing one of Autumn's most beloved harvests.



This recipe was made in honor of ONE's ongoing sweet potato campaign. Please be sure to check out their tumblr for a delightful collection of yummy recipes.

Sweet Potato, Lentil, and Goat Cheese Salad
Yield: 6 as an appetizer, 3 as a main

3/4 cup green lentils
6 cups cubed sweet potato, 3-5 sweet potatoes depending on size
3 tablespoon extra virgin olive oil, divided
1 teaspoon ground cumin
1 teaspoon hot smoked Spanish paprika or Hungarian paprika
1/2 teaspoon coarse salt
2 large bunches arugula (about 4 cups)
1 cup soft crumbled goat cheese, divided
1 tablespoon red wine vinegar, plus additional to taste

Preheat the oven to 400°F. Toss the sweet potatoes with 2 tablespoons oil, cumin, paprika, and salt. Arrange in a single layer on a lined baking sheet and roast for 20 minutes. Flip the pieces and roast for an additional 10-15 minutes or until tender. Cool and set aside.

Meanwhile, soak the lentils for 10 minutes in a small bowl, then drain. In a large pot, cook the lentils in boiling salted water until tender but firm, about 30 minutes. Rinse with cold water than drain and cool.

Combine the lentils, sweet potatoes, any accumulated oil from pan, arugula, half of the goat cheese, vinegar, and 1 tablespoon oil. Season with salt and pepper and additional vinegar if desired. Divide among plates and sprinkle with remaining goat cheese.

Adapted from Smitten Kitchen

arugula, potato, and green bean salad

In my book, nothing beats a fresh, no-fuss salad for a quick lunch or dinner on a busy summer day. It's stress-free. It doesn't involve opening a hot oven on a hot day. It can be adapted to match anyone's tastes. Perfect!

I first made this salad about two years ago...and now I'm kicking myself for not making again until now. Part potato salad-part veggie ensemble, it boasts both a complex variety of flavors and distinct textures. Combining crisp, blanched green beans, creamy potato bites, crunchy toasted walnuts, peppery arugula, and a tangy vinaigrette, it is anything but a boring salad.

My only change to the original recipe was to use extra virgin olive oil in place of the walnut oil, since I had none on hand. Though I'm sure the dressing would be even lovelier with the walnut, I found it perfectly amazing regardless.

Arugula, Potato, and Green Bean Salad
Yield: 8 first course salads or 4 main dish salads

1 ounce walnuts (about 1/3 cup)
1 1/2 pounds fingerling or butter potatoes, cut crosswise into 1/2-inch-thick rounds/chuncks
6 ounces green beans, trimmed and cut into 2-inch segments
2 tablespoons white wine or other mild vinegar
2 tablespoons plain yogurt
1 teaspoon Dijon mustard
1 teaspoon coarse salt
Pepper to taste
2 tablespoons walnut oil (or extra virgin olive oil)
3 ounces baby arugula

Over medium-high heat, toast the walnuts in a dry pan until fragrant, being sure not to burn them. Remove from the heat and coarsely chop. Set aside.

Bring a medium saucepan of water to a boil. Add potatoes, and cook until tender, about 10 minutes. Using a slotted spoon, transfer potatoes to a colander to drain and cool. Set aside.

Prepare an ice-water bath in a large bowl and set aside. Return pan of water to a boil. Add green beans, and cook until tender and bright green, about 3 to 4 minutes. Using a slotted spoon, transfer the beans to the ice-water bath to stop the cooking. Drain.

Whisk together vinegar, yogurt, mustard and 1/2 teaspoon salt in a small bowl; season with pepper. Add oil in a slow, steady stream, whisking until emulsified.

Arrange arugula, potatoes, and green beans on a platter. Season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Drizzle with dressing and sprinkle with toasted walnuts. Toss to coat.

Adapted from Smitten Kitchen