I started off last week with some leftover arugula and a craving for a hearty salad. Of course, the day after I whipped up this delicious salad, I got to experience the absurdly miserable pain of an infected wisdom tooth. Let’s not even discuss the fact that said wisdom teeth should really have done us all a favor and been removed back when I was in college and had the time for the discomfort. Long story short, the leftovers of this salad had to be put on hold since I could barely open my mouth, much less eat anything other than soup or ice cream. Regardless of the circumstances, however, the combination of peppery arugula with spicy-sweet sweet potatoes, pepitas for crunch, and a tangy red onion vinaigrette is a good one.
Arugula with Roasted Sweet Potatoes, Quinoa, and Pepitas
1 package arugula, rinsed
2 sweet potatoes, roughly chopped
1 teaspoon cumin
1/2 teaspoon chipotle red pepper
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/2 teaspoon paprika
1/4 teaspoon nutmeg
1-2 tablespoons olive oil
1 cup quinoa
2 cups vegetarian stock
1/3 cup pepitas
Preheat oven to 400 degrees Fahrenheit. Place sweet potato in a bowl with spices and stir in olive oil to coat evenly. Roast for 15 to 20 minutes, until lightly browned. To prepare quinoa, heat stock to a boil, pour in quinoa, and reduce to a simmer. Cook, stirring occasionally for about 12 minutes. Toss arugula with quinoa, sweet potatoes, and pepitas, and drizzle with red onion vinaigrette.
Red Onion Vinaigrette (adapted from The Kitchn)
1 teaspoons olive oil
1/2 medium red onion, sliced thinly
1 clove garlic, minced
1/2 teaspoon fresh basil leaves
1/4 cup extra-virgin olive oil
1/8 cup cider vinegar
1 tablespoons balsamic vinegar
2 teaspoons honey
1/2 teaspoon salt
black pepper to taste
Heat two teaspoons of olive oil in a skillet over medium heat. Add the onions, season with salt and pepper, and cook until soft, about 10 minutes. Add the garlic and basil and cook another 1 to 2 minutes.
Transfer the onion mixture to a food processor and blend until smooth.