Introduction
This delightful salad brings together a medley of flavors and textures, featuring roasted sweet potatoes and Brussels sprouts, crispy salami, and creamy smoked provolone. Perfect as a hearty meal or a side dish, it’s a dish that will satisfy both your taste buds and your nutritional needs. The tangy shallot vinaigrette ties all the components together, making every bite a delicious experience.
Detailed Ingredients with measures
5 slices of salami
1 medium sweet potato, peeled and chopped into small pieces
1 cup halved Brussels sprouts
1 (14-ounce) can chickpeas, drained and rinsed
1 small shallot, diced
3 ounces smoked provolone cheese, cut into cubes
1½ tablespoons honey
¼ cup red wine vinegar
½ cup extra-virgin olive oil
¼ teaspoon salt
¼ teaspoon pepper
Garlic powder
Kosher salt and pepper
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Yield
Serves 4
Enjoy crafting this delicious salad that is not only visually appealing but also full of wholesome ingredients!
Detailed Directions and Instructions
Preheat the oven
Set your oven to 400°F (200°C) to preheat.
Prepare the vegetables
Place the chopped sweet potatoes and halved Brussels sprouts on a baking sheet. Drizzle with extra-virgin olive oil, then sprinkle with garlic powder, kosher salt, and pepper. Toss the vegetables to coat them evenly with the oil and seasonings.
Roast the vegetables
Place the baking sheet in the preheated oven and roast the vegetables for 20-25 minutes. They should be tender and slightly caramelized when done.
Crisp the salami
While the vegetables are roasting, heat a skillet over medium heat. Add the salami slices to the skillet and cook until they are crispy, approximately 2-3 minutes per side. Once done, remove the salami from the skillet and let it cool, then chop it into small pieces.
Prepare the vinaigrette
In a bowl, combine the diced shallot, honey, red wine vinegar, extra-virgin olive oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Whisk these ingredients together until they are emulsified.
Assemble the salad
In a large bowl, combine the roasted sweet potatoes, Brussels sprouts, drained chickpeas, chopped crispy salami, and cubed smoked provolone cheese. Drizzle the shallot vinaigrette over the mixture and toss gently to combine everything.
Serve
You can enjoy the salad warm or chilled, according to your preference.
Notes
Storage
The salad can be stored in an airtight container in the refrigerator for up to 3 days.
Variations
Feel free to add other ingredients such as nuts, seeds, or different cheeses to customize the salad to your taste.
Serving suggestion
This dish pairs well with grilled chicken or can be enjoyed on its own as a hearty vegetarian option.
Vegetarian option
Ensure that the salami used is vegetarian if catering to a vegetarian diet, or replace it with plant-based alternatives.
Cook techniques
Roasting Vegetables
Roasting enhances the natural sweetness of vegetables. Toss chopped sweet potatoes and Brussels sprouts with olive oil, garlic powder, kosher salt, and pepper before placing them in a preheated oven. Roast until tender and caramelized for optimal flavor.
Crisping Salami
To achieve crispy salami, cook slices in a skillet over medium heat. Let them sizzle until both sides are browned and crispy, approximately 2-3 minutes each side. This adds a crunchy texture to your dish.
Making Vinaigrette
For a flavorful vinaigrette, whisk together diced shallot, honey, red wine vinegar, and extra-virgin olive oil until emulsified. This creates a balanced dressing that enhances the overall taste of the dish.
Assembling a Salad
Combine roasted vegetables, chickpeas, crispy salami, and cheese in a large bowl. Drizzle with vinaigrette and toss gently to ensure even coating. This method combines flavors and textures for an enjoyable meal.
FAQ
Can I use different vegetables for roasting?
Yes, feel free to substitute with other hearty vegetables such as carrots, zucchini, or cauliflower based on your preference.
What can I substitute for smoked provolone cheese?
You can replace smoked provolone with other cheeses like mozzarella or gouda for a different flavor profile.
How can I make this dish vegetarian?
Omit the salami and consider adding more chickpeas or other protein-rich ingredients, such as quinoa or nuts.
What is the best way to store leftovers?
Store any leftover salad in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh, but can be served cold or at room temperature.
Can the vinaigrette be made in advance?
Yes, the vinaigrette can be prepared ahead of time and stored in the refrigerator for up to a week. Shake well before using.
Conclusion
This unique salad combines a delightful array of flavors and textures, thanks to the combination of roasted sweet potatoes, crispy Brussels sprouts, hearty chickpeas, and savory salami. The addition of smoked provolone adds a creamy richness, while the shallot vinaigrette ties everything together with a hint of sweetness and acidity. This dish can be served warm or chilled, making it a versatile option for any meal.
More recipes suggestions and combination
Chickpea and Quinoa Salad
Replace the salami with cooked quinoa for a plant-based twist. Add diced cucumbers, cherry tomatoes, and parsley for freshness.
Brussels Sprouts and Bacon
Swap out the salami for crispy bacon bits to enhance the savory flavor profile. Add some roasted nuts for an added crunch.
Sweet Potato and Black Bean Bowl
Use black beans instead of chickpeas and top with avocado slices. Drizzle with lime juice for a zesty finish.
Italian Antipasto Salad
Incorporate a variety of marinated vegetables, olives, and artichoke hearts alongside the main ingredients for a vibrant antipasto experience.
Roasted Vegetable Tacos
Wrap the roasted sweet potatoes and Brussels sprouts in corn tortillas. Top with avocado and a sprinkle of feta cheese for a delicious taco night option.
