Roasted Potato Salad with Chorizo and Almonds

published Nov 11, 2021
Roasted Potato Salad with Chorizo and Almonds Recipe

This dinner salad has a little bit of everything: crunchy greens, tender sweet potatoes, salty cheese, spicy dried chorizo, and toasty nuts.

Serves4

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Credit: David Malosh

I don’t make meat the main event every night. However, there are a couple of excitable meat eaters in my house so in an effort to avoid making a “side steak” all the time, I came up with this dinner salad. It has a little bit of everything: crunchy greens, tender sweet potatoes, salty cheese, and toasty nuts. And meat! I like the spice and heat from dried chorizo, but crisped-up salami from the deli could work, too. I’ve even used little pepperonis. Genius! Make it with sturdy greens that can take some heat: a little wilt is great, a lot is sad.

Roasted Potato Salad with Chorizo and Almonds Recipe

This dinner salad has a little bit of everything: crunchy greens, tender sweet potatoes, salty cheese, spicy dried chorizo, and toasty nuts.

Serves 4

Nutritional Info

Ingredients

  • 8

    small sweet potatoes or Yukon gold potatoes (about 2 1/2 pounds), halved lengthwise

  • 2

    onions, any kind, halved lengthwise and cut into 1/2-inch wedges

  • 4 tablespoons

    olive oil, plus more for almonds

  • Kosher salt, freshly ground pepper

  • 4 ounces

    dried chorizo, sliced

  • 1 head

    romaine or other crunchy sturdy lettuce, chopped or torn into bite-sized pieces

  • 1

    shallot or small red onion, thinly sliced

  • 4 tablespoons

    Dijon vinaigrette (recipe below)

  • Shaved sharp cheddar

  • 1/3 cup

    roasted almonds, hazelnuts, or pistachios, chopped

Dijon Vinaigrette:

  • 1

    shallot, finely chopped

  • 1 tablespoon

    Dijon or whole grain mustard

  • 1 teaspoon

    honey

  • 1/2 teaspoon

    kosher salt

  • 1/4 teaspoon

    freshly ground black pepper

  • 1/4 cup

    red or white wine vinegar, balsamic or sherry vinegar

  • 1/2 cup

    olive oil

Instructions

  1. Preheat the oven to 400°F with racks in upper and lower thirds. Toss sweet potatoes and onions with olive oil, 1 teaspoon salt, and several grinds black pepper. Arrange on 2 rimmed baking sheets. Roast, rotating sheets from top to bottom halfway through, until tender and golden brown on underside, 25 to 30 minutes.

  2. Flip sweet potatoes cut side up. Divide chorizo between baking sheets and continue to roast until chorizois tender and heated through, 3 to 5 minutes.

  3. Toss nuts with a little olive oil and season with salt and pepper. Toss romaine and shallot with the vinaigrette and divide among plates. Top with sweet potatoes, roasted onions, chorizo, cheddar and almonds.

Dijon Vinaigrette:

  1. Combine everything in a resealable container (preferably a glass jar with a tight-fitting lid) and shake to combine. Alternatively, whisk to combine in a large bowl. Dressing will keep in an airtight container, for about a week.

Recipe Notes

From READY, SET, COOK by Dawn Perry. Copyright © 2021 by Dawn Perry. Reprinted by permission of Simon & Schuster, Inc. All rights reserved.