Green and Orange Salad
All of my favorite vegetables are green; all of Jeff’s favorites are orange. This salad, composed of spinach and roasted sweet potatoes and carrots, is perfect for us. The recipe is from Melissa Clark’s highly acclaimed book Dinner: Changing the Game, which came to me at a time when I wanted to change our own dinner game. By that I mean break the monotony that inevitably enters every kitchen.
The only problem is, at first, very little in the book appealed to me. At the time we were living in a small apartment with a windowless basement kitchen, and I felt less daring when it came to cooking. The book is not complicated per se, but I wasn’t venturing far beyond simple soups and roasted fish. I didn’t give it a fair shot.
A new kitchen (in our home of nearly a year) and a new monotony (the quarantine) inspired me to revisit the book. This time I tagged dozens of recipes, from the faux tandoori chicken (which we turned into kabobs and have grilled many times), to the Thai tofu stir fry, and the fusilli with cauliflower and capers. It’s a wonderful reference, and I’m a fool for not noticing earlier.
Aside from contributing to our happy marriage, this salad also owes its triumph to spiced, roasted chickpeas and the simplest yogurt dressing. We’ll be making this again… and again… and again.
GREEN AND ORANGE SALAD, inspired by Melissa Clark
You’ll need:
1 can of chickpeas, rinsed and drained
2 large sweet potatoes, peeled and cut into 1-inch cubes (or, substitute 1 butternut squash)
3 large carrots, peeled and cut into 1/2-inch cubes
2 sprigs fresh thyme
1/4 tsp chili powder
1/4 tsp cumin
1/3 cup Greek yogurt
Juice of 1/2 lemon
1 garlic clove, grated or minced
4 cups of spinach, chopped
1 small shallot, thinly sliced
Olive oil (about 1/2 cup, divided)
Salt and Pepper
Heat oven to 400. Line 2 baking sheets with foil and lightly oil.
Rinse, drain, and dry the chickpeas with a clean towel or paper towels. Let sit to continue to dry as you prepare the rest of the ingredients.
In a large bowl, toss the sweet potatoes, carrots, 2 tbsp olive oil, 1/4 tsp salt, and a pinch of black pepper. Spread on one of the baking sheets, top with the thyme, and roast in the oven until tender and golden, about 45 minutes.
In the same bowl, toss the chickpeas with another 2 tbsp olive oil and the chili powder, cumin, and a pinch of salt. Spread on the second baking sheet. Once the vegetables have been roasting for 10 minutes, add the tray of chickpeas to the oven and roast until crisp and golden, about 35 minutes.
Let the vegetables and chickpeas cool slightly before assembling the salad.
To make the dressing, whisk together the yogurt, lemon juice, and garlic. Slowly whisk in 1/4 cup of olive oil. Season with salt and pepper to taste.
In a large serving bowl, combine the roasted vegetables and chickpeas, spinach, and shallot. Toss with enough dressing to lightly coat everything. This salad is best served immediately, when everything is slightly warm.