It's getting chilly more often here in Massachusetts, and my tastes are transitioning from cool crisp salads to warm comfort foods. That pasta I posted a couple weeks ago is great, but you can't eat rich foods like that all the time - you need to balance those out with some lighter selections.
This is a recipe adapted from one in Eating Well Magazine. Eating Well is great - if you haven't seen it, you might want to try to snag yourself a copy to check it out. Their emphasis is on whole foods and seasonal ingredients, but also on relatively quick preparations (most are ready in 45-minutes or fewer). Nutrition information is included for each recipe. A subscription is a great way to keep yourself from getting into a rut with your cooking and might encourage you to try new combinations and ingredients. There's also an iPhone app, available for $2.99, which looks great for meal ideas on the fly.
This "salad" really isn't "salady" at all, but rather a warm mixup of sausage, arugula and red potatoes. Despite the ingredients, it cooks up quickly into a healthy, hearty weeknight dinner, perfect for these cool autumn days. Enjoy!
Warm Chicken & Potato Salad1 lb. small red potatoes, halved 1 5 oz. package baby arugula 12 oz. pre-cooked apple chicken sausage, cut crosswise into 1/2-inch rounds and then each round halved 1/3 c. apple cider vinegar 1 T. maple syrup 1 T. whole-grain mustard 1 T. extra-virgin olive oil Freshly ground black pepper to taste
Bring 2-inches of water to a boil in a large saucepan. Place potatoes in a steamer basket and steam, covered, until just cooked through, about 15 minutes. Transfer to a large bowl and add arugula, tent with foil to keep warm.
Meanwhile, spray a medium skillet with cooking spray and place over medium heat. Add the sausage and cook until browned and heated through, about 5 minutes. Add this to the potato/arugula mixture and re-cover. Save the pan!
Using the same skillet in which you just cooked the sausage, add vinegar, maple syrup and the mustard, and scrape up any browned bits. Gradually whisk in the oil. Pour the dressing over the salad and toss until the arugula is wilted. Season with pepper.
Serves 4. Great with some crusty bread - I often get a bake-at-home loaf or French rolls (better portion control with these!) from the freezer at Whole Foods.