Economy fridge emptying | Winter table for salad meal

Once a month, our collaborator known for her culinary blog Vert Couleur Persil offers you a gourmet recipe to make with whatever is lying around in your fridge!

Do you sometimes lack inspiration to concoct meal salads in the cold season? Allow me to present to you a recipe that will amaze your taste buds and add color to your menu. This warm salad harmoniously combines varied flavors and textures. A real winter scene that invites itself onto your plate!

Three ingredients

Sweet potatoes, canned white beans and hazelnuts

Warm sweet potato salad, white bean sauce and roasted hazelnuts

Preparation time: 15 minutes
Cooking time: 45 minutes
Yield: 2 servings

Ingredients for the salad

• 2 cups (500 ml) arugula
• 1/2 cup (125 ml) coarsely chopped roasted hazelnuts
• Fresh dill, to taste
• Clementine wedges (optional)

Ingredients for sweet potatoes

• 1 large sweet potato, peeled, cut into cubes (equivalent to 2 cups)
• 3 carrots, cut into sections
• 2 yellow onions, quartered
• 1 generous drizzle of vegetable cooking oil
• 1 C. tablespoon (15 ml) nutritional yeast
• 1/4 tsp. teaspoon (1.25 ml) salt
• Pepper from the mill, generously

Ingredients for the sauce

• 1 can (398 ml) cannelloni beans, rinsed and drained
• 150 g silken tofu
• 1 C. tablespoon (15 ml) lemon juice
• 1 C. tbsp (15 ml) maple syrup
• 2 tbsp. tbsp (30 ml) oatmeal
• 1 small clove of garlic
• 1/2 tsp. teaspoon (2.5 ml) salt
• 1/4 tsp. teaspoon (1.25 ml) ground cumin

Preparation

Preparing the sweet potatoes

• 1. Preheat oven to 190°C (375°F).
• 2. In a rectangular baking dish, add the sweet potato, carrots, onions, oil, nutritional yeast, salt, pepper. Coat well using your hands.
• 3. Bake for about 45 minutes, stirring halfway through cooking, until the potato and carrot pieces are tender and lightly roasted. Leave to cool.

Preparation of the sauce

• 4. Using a small blender, blend all the sauce ingredients until you obtain a perfectly smooth texture. Reserve in the refrigerator.

Assembly

• 5. On two plates, distribute the sauce, the preparation contained in the cooking dish, the arugula and the hazelnuts. Garnish with a little dill and clementine wedges, if desired, to add freshness. Serve and enjoy.

Geneviève’s economic advice

Don’t neglect the sweet potato peels! Composting them would mean missing out on a delicious snack: peel chips. To prepare them, nothing could be easier! Preheat the oven to 120°C (250°F), then line a baking tray with a silicone baking mat. In a medium bowl, add the peels, a drizzle of vegetable cooking oil, a little salt and pepper and, if you like, spices of your choice. Coat them well and spread them on the baking sheet. Bake for about 40 minutes, keeping an eye on the cooking. Believe me, it’s divinely good!