Chorizo and Sweet Potato Salad fills out the flavors with the addition of roasted peppers and Manchego cheese on peppery arugula.
Chorizo and Sweet Potato Salad
By Sue Lau | Palatable Pastime
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Chorizo and Sweet Potato Salad is my recipe of the day. And this is a recipe I made a number of years ago after seeing a version online. Of course, I got cravings for it again. So I made another salad and took some new photos while I was at it.
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I think it makes a perfect simple yet elegant side salad. As a matter of fact, I think it would also be great on a Thanksgiving table. Similarly, you could mix this up in a large salad bowl. And then guests could help themselves.
This would make a lovely luncheon salad or light dinner. We served it as a starchy side instead of potato or rice. Inspired by a recipe from Katie Quinn Davies.
Lots of flavors going on here! Who can resist the sweetness of roasted sweet potatoes and roasted red peppers with the assertive flavors of chorizo and Manchego, not to mention the delicious crunch of almonds and the bite of arugula? Oh my goodness!
This would make a perfect side salad for an elegant Autumn or Thanksgiving dinner.
Chorizo and Sweet Potato Salad
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Chorizo and Sweet Potato Salad
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Chorizo and Sweet Potato Salad
Ingredients
- 3 cups arugula and mache blend
- 2 ounces Spanish chorizo cured
- 5 to 6 ounces sweet potato baked and cooled
- 1 fire-roasted red pepper peeled and seeded
- 1 ounce shaved Manchego cheese
- 2 tablespoons almonds sliced toasted almonds
DRESSING
- 2 tablespoon extra virgin olive oil I used rosemary infused oil
- 2 tablespoons fresh lemon juice
- Salt and pepper
- 1/4 teaspoons basil paste
Instructions
- Arrange arugula on a serving platter.
- Slice sweet potato as you would yams, and arrange on arugula.
- Thinly slice chorizo and brown in a nonstick skillet a few minutes to render out excess fat; drain on a paper towel.
- Slice roasted pepper.
- Sprinkle salad with peppers, chorizo, cheese, and almonds.
- Whisk together oil, lemon juice, basil paste together and season with salt and pepper.
- Serve dressing over salad.
Notes
Nutrition
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Content has been updated from 6.10.13