Roasted Sweet Potato, Asparagus & Arugula Salad

I served this salad under roasted chicken when Euro and James came over for dinner. It's gluten free and vegetarian. The peppery leaves of the arugula pair wonderfully with sweet potatoes and the citrus vinaigrette balances the salad out nicely.



Pecan Pieces
Sweet Potatoes - peeled and diced in large chunks
Asparagus
EVOO
s/p
Arugula
Citrus Vinaigrette
Goat Cheese

Preheat oven to 400°.

Toast the nuts by placing them in a heated pan and cook for about a minute. You'll know that they're toasted when you smell them. Set the nuts aside.

Separately, toss the potatoes and asparagus in EVOO. Sprinkle both liberally with s/p.

Place the potatoes in the oven. Cook until tender, stirring once or twice, 40-60 minutes depending on the size and type of potato chunks.



When the potatoes are 10 minutes from being cooked, put the asparagus in the oven. Cook the asparagus turning once until they are tender crisp, 6-10 minutes.

Chicken Strawberry Mango Salad

I made this salad for Krista's baby shower about a month ago. Strawberries were at their peak and they were great in this savory-sweet salad.



Start by poaching a whole, cut up chicken. Let it cool and then pick the meat off. Save the bones to make stock with. You could also buy a rotisserie chicken, let it cool and use it's meat to save time.

Next, make a citrus vinaigrette and set it aside.

Celery Heart - finely chopped
Red Onion - very thinly sliced
Jalapeño - very finely chopped
Mango - diced
Strawberries - tops removed and cut into bite size pieces
Pecans - chopped and lightly toasted
1-2 T EVOO
Garlic - chopped
Shredded Chicken
2 T Citrus Vinaigrette
2-3 T Mayo or Salad Dressing
Juice from 1 large Orange
1 head Curly Leaf Lettuce - cut into bite size pieces

Mix the first six ingredients in a bowl. Set aside.

In a pan large enough to fit all the chicken, heat the oil. Add garlic and cook for a minute or two. Then, add the chicken and vinaigrette to the pan. Stir and cook till the chicken is steamy and evenly heated. Turn the heat off and stir in the mayo (add more mayo if needed) and OJ. Combine the chicken and fruit mixtures.

Place lettuce in a large bowl. Toss with just enough citrus dressing to wet the greens. Make a well in the center of the lettuce and fill it with the chicken mixture. Top with the remaining nuts and serve.




These salad and dressing recipes are both gluten free.

Citrus Dressing

I made this dressing for a Chicken Strawberry Mango Salad, but it would be tasty on any greens. It reminds me of a warm summer day. What else would you want from a dressing? Or, for a tasty winter salad, try this citrus vin on my Roasted Sweet Potato and Arugula Salad.

1 Orange
1 Lime
1 Lemon
1 Jalapeño - very finely diced
Chives - thinly sliced
3-4 Garlic - pressed
splash of Soy Sauce
splash of Water
Honey
Black Pepper
EVOO
fresh Mint - minced

Juice the citrus into a bowl. Add a little zest from each fruit. Then, stir in everything but the EVOO and mint.

The amount of jalapeño, honey, and black pepper that's used is up to your taste. Just keep in mind that a vinaigrette should be a balanced mix of sweet, salty, spicy, and sour.

Next, slowly and steadily whisk in the EVOO till the liquid has doubled in volume. Finish by stirring in the mint. I like to do this last so that the mint leaves don't get stuck in my whisk.

This tastes a little like jalapeño jelly. You Texans will know what I'm talking about.

Serve over greens, rice, chicken or fish.
Gluten free.