Recipes: TTC’s Top 3 Fall Salads

Although the crisp autumn breeze lures us towards that bacon mac n’ cheese or caramelized pear tart, there are many healthy dishes meant to accompany or substitute some of this season’s heavier delicacies. While we may associate hearty salads with warmer weather, some of our favorite fall recipes at TTC are chock full of fresh from-the-ground ingredients tossed in dynamo dressings. Add the following recipes to your collection of this season’s savory standouts, accompanying your bowls or platters with our popular wooden salad servers from Kenya.

Furahieni chakula chenu! (Enjoy!)

Roasted Sweet Potatoes and Fresh Figs

4 small sweet potatoes (2 1/4 lb / 1 kg in total)

5 tbsp olive oil

scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)

1 1/2 tbsp / 20 g superfine sugar

12 green onions, halved lengthwise and cut into 1 1/2-in / 4cm segments

1 red chile, thinly sliced

6 ripe figs (8 1/2 oz / 240 g in total), quartered

5 oz / 150 g soft goat’s milk cheese (optional)

Maldon sea salt and freshly ground black pepper

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Preheat the oven to 475°F / 240°C.

Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.

To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.

Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

Autumn Squash Salad

1 cup Vegetable Pickling Liquid

Few thin ribbons Hubbard squash, skin on, cut on a mandoline

1 kabocha squash, cut into large wedges

Salt

Freshly ground black pepper

Healthy drizzle plus 1/4 cup olive oil

1/4 cup cider vinegar

1 teaspoon honey

1 clove garlic, grated

1 bunch Tuscan kale, stems removed

1 delicata squash, halved and cut into half-moons, then blanched in salted water for 30 seconds

1 watermelon radish, sliced paper-thin, plus greens

Few slices jamón serrano, prosciutto, or cured country ham

1/4 cup toasted pepitas (pumpkin seeds)

Leaves from 1 bunch fresh cilantro

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Preheat the oven to 375°. Heat the pickling liquid over medium-high heat in a medium saucepan and add the Hubbard squash ribbons. Simmer until tender, about 5 minutes. Set aside to cool in the liquid.

In a medium-sized roasting pan, toss the kabocha squash wedges with salt, pepper, and a drizzle of olive oil. Roast until tender, about 15 minutes. Set aside.

For the dressing, whisk together the vinegar, honey, and grated garlic in a bowl and slowly add the 1/4 cup olive oil until well mixed.

Here, our fingers are our best tools. Wash your hands and tear the kale into bite-sized pieces and distribute on a platter. Layer on the pickled Hubbard squash, roasted kabocha squash, blanched delicata squash, and the watermelon radish slices. Drizzle on the dressing, then gently run your fingers through the salad to distribute the dressing without breaking the delicate squash slices. Lace a few slices of ham over the top and scatter the toasted pumpkin seeds and cilantro.

Spiced Pumpkin, Lentil, and Goat Cheese Salad

3/4 cup French green lentils*

6 cups 1-inch pieces peeled seeded sugar pumpkin or butternut squash (from about one 2-pound whole pumpkin)

3 tablespoons olive oil, divided

1 teaspoon ground cumin

1 teaspoon hot smoked Spanish paprika**

1/2 teaspoon sea salt

4 cups baby arugula

1 cup soft goat cheese, crumbled

1/4 cup thinly sliced mint leaves

1 tablespoon red wine vinegar

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Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain.

Cook lentils in boiling salted water until tender but firm, about 30 minutes. Drain lentils. Rinse under cold water, then drain.

Preheat oven to 375°F. Place pumpkin in large bowl; toss with 2 tablespoons oil, cumin, paprika, and sea salt. Arrange pumpkin in single layer on baking sheet; roast 20 minutes. Turn pumpkin over. Roast until tender, 10 to 15 minutes. Cool.

Combine lentils, pumpkin, and oil from baking sheet with arugula, half of goat cheese, mint, vinegar, and 1 tablespoon oil. Season with salt and pepper. Divide among plates; sprinkle remaining goat cheese over.

* Available at some supermarkets and at specialty foods stores.

** Sometimes labeled Pimentón Picante or Pimentó de La Vera Picante; available at specialty foods stores and from tienda.com

Check out TTC’s Dinnerware for the Kenyan salad servers: http://thetravelerscollection.com/for-the-home/dinnerware.html