By Amy Stopnicki
(The Nosher via JTA) — This is a perfect salad to eat for lunch on a weekday or as a first course for a brunch or even during a holiday like Rosh Hashanah. It’s especially nice when served plated individually and topped with the sweet potatoes and cashews.
Note: If you don’t have sweet potatoes you can replace them with sautéed red peppers.
This recipe is excerpted with permission from the cookbook “Kosher Taste.”
Ingredients
For the salad:
2 cups cubed and roasted sweet potatoes
2 Belgian endives, cleaned and sliced thinly
6 cups baby arugula, cleaned
1⁄3 cup dried cranberries
½ cup cooked quinoa
½ cup chopped roasted cashews
2 cups cubed and roasted sweet potatoes
2 Belgian endives, cleaned and sliced thinly
6 cups baby arugula, cleaned
1⁄3 cup dried cranberries
½ cup cooked quinoa
½ cup chopped roasted cashews
For the dressing:
¼ cup red wine vinegar
¼ cup extra-virgin olive oil
1 tsp sugar
salt and pepper to taste
Directions
In a large mixing bowl, combine all the salad ingredients except cashews.
In a small jar or bowl, combine all the dressing ingredients.
Pour dressing over salad and toss well.
Add cashews and serve.
(Amy Stopnicki is a busy mother of four, an active member of her community and successful event planner. She is the author of “Kosher Taste.”)
The Nosher food blog offers a dazzling array of new and classic Jewish recipes and food news, from Europe to Yemen, from challah to shakshuka and beyond. Check it out at www.TheNosher.com.
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