Weekly Winner:  An Odd (but tasty) Autumnal Salad

Things have been crazy around here with travel and work so not a lot of cooking “just for us” has happened.  However one of the highlights of my solo meals was this salad.  I’ve had the recipe from Cooking Light for quite a while and have pulled it out several times to make, but just never got around to it.  Until a few weeks ago.  Finally, it was time to try Sweet Potato Medallions with Almond Sauce and Chickpea Salad.

There really is nothing to this salad — it has very few ingredients. Most of them are in the tasty nut butter-based dressing (they call for almond butter but I had cashew butter on hand). But the few parts come together for a wonderful, season-appropriate lunch salad.  I like that the sweet potatoes are served warm which makes it perfect for a cool day and helps to wilt the arugula a bit as well.

Sweet Potato Medallions with Almond Sauce and Chickpea Salad


4 small (4-oz.) sweet potatoes

1/4 cup creamy natural almond butter

3 1/2 tablespoons warm water

3 tablespoons fresh lemon juice, divided

2 tablespoons olive oil, divided

1 (15-oz.) can unsalted chickpeas, rinsed and drained

5 ounces baby arugula

3/4 teaspoon kosher salt

1 teaspoon black pepper


1.  Prick potatoes all over with a fork; place on a microwave-safe plate, and microwave at HIGH just until tender, about 5 minutes. Cut into 1/2-inch-thick rounds.

2.  Whisk together almond butter, water, and 1 tablespoon lemon juice in a bowl. Set aside.

3.  Brush potato slices on 1 side with 1 tablespoon oil. Heat a large skillet over medium-high. Working in batches, cook potato slices, oil side down, until golden brown, 2 to 3 minutes.

4.  Combine chickpeas, arugula, salt, pepper, remaining 2 tablespoons juice, and 1 tablespoon oil in a large bowl. Divide chickpea mixture among 4 plates; top with sweet potato slices. Drizzle with almond butter sauce.


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