Tuesday, May 28, 2013

Spinach Salad with Roasted Vegetables and Spiced Beans

Girl crush?  Yep, looks like I am headed in that direction with yet another Melissa Clark recipe.

I was not planning on making this recipe.  I blame the New York Times with that "Recommended for You" section next to the "Most Emailed" section.  There she was, third from the top with this spinach salad right beneath the "Modern Love" and "Well" columns.  I happened to have most of the ingredients and that practically makes making a dish obligatory.  Plus, after stuffing myself over the Memorial Day weekend, a salad is in order.

Spinach Salad with Roasted Vegetables and Spiced Peas and Beans
Adapted from "Diner's Journal, What's for Dinner" in The New York Times
Yield: 4 Servings

7.5 ounces chickpeas, drained and rinsed
7.5 ounces cannellini beans, drained and rinsed
2 large sweet potatoes (1 1/4 pounds), peeled and cut into 1-inch cubes
2 medium carrots (1/2 pound), peeled and sliced 1/4 inch thick
8 tablespoons extra-virgin olive oil
3/4 teaspoon Kosher salt, more as needed
Black pepper, as needed
2 thyme sprigs
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 clove garlic, minced
1/3 cup plain coconut milk yogurt (Dairy-Free)
2 teaspoons fresh lemon juice
5 ounces spinach (6 cups)
2 tablespoons thinly sliced shallot


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 and cannellini beans evenly on top.  Pat dry with other paper towels.
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.  While vegetables are roasting, toss chickpeas and 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, about 40 minutes.
4.  In a small bowl, whisk the minced garlic, a big pinch of salt, yogurt and lemon juice.  Slowly whisk in the remaining 4 tablespoons (1/4 cup) oil.  Season to taste with salt and pepper.
5.  In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot.  Toss with enough dressing to lightly coat vegetables and greens.  Serve immediately.

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