Chef Kristine’s Cookbook
Roasted Yukon Gold Potato and Vegetable Salad with Curry Vinaigrette
Enjoy with Schug 'Estate Grown' Carneros Chardonnay
- 4 large Yukon Gold potatoes cut into ¾ -inch cubes
- 4 cups butternut squash peeled, seeded cut into ½-inch cubes*
- 2 cups carrots peeled and cut into thick diagonal slices
- Olive oil
- Salt and freshly ground pepper
- 1 cup scallions sliced
- ½ cup celery cut in small dice
- 2 cups fresh apple cut into small dice (Honeycrisp or Braeburn are good choices)
- ½ cup fresh cilantro chopped
- ¼ cup fresh Thai basil finely chopped (regular basil is fine, too)
- ¼ cup fresh mint finely chopped
- 1 cup Curry Vinaigrette see below
- 1 cup slivered almonds toasted
- ¼ cup honey
- ¼ cup Dijon mustard
- ¼ cup lemon juice or to taste
- 1-2 tbsp. curry powder to taste (use your favorite, brands vary quite a bit)
- ½ cup salad oil a neutral-flavor oil is best
- Place the potatoes, squash and carrots into separate bowls. Toss vegetables with enough olive oil to coat them lightly then pour each onto separate sheet pans covered with foil. Sprinkle them all generously with salt and freshly ground pepper.
- Roast vegetables, one sheet pan at a time, in a preheated 425 F oven.** After each sheet pan has been in the oven for about 15 minutes, remove the pan, turn the vegetables over with a spatula and continue roasting them till they are nicely browned and fully cooked- another 10-15 minutes. Remove pans from oven and allow vegetables to cool to room temperature.
- While vegetables are roasting, make vinaigrette (see recipe below). When vinaigrette has been made set it aside, then place all remaining ingredients into a large mixing bowl. Add cooled roasted potatoes and roasted vegetables to the bowl and pour 1 cup of the vinaigrette over all. Stir and toss all ingredients together until vegetables are evenly coated with vinaigrette. Correct for seasonings and add more vinaigrette if desired. Add toasted almonds, stir and toss once more. Serve salad slightly warm or at room temperature. Makes 10-12 servings.
- Whisk together the honey, mustard, lemon juice and curry powder. Once the honey has dissolved, begin whisking in the salad oil. Keep a thin, steady stream of oil flowing into the vinaigrette as you whisk. Once all the oil has been incorporated you should have a nice, thickened and flavorful vinaigrette. Adjust the flavors with more honey or lemon juice as desired. Set vinaigrette aside. Makes approximately 1 ¼ cups vinaigrette.
*Many other vegetables, such as sweet potatoes or cauliflower, are nice in this salad. Firmer textured vegetables will hold up better in the finished salad. **Cook’s Note: In many ovens the burden of trying to roast so many vegetables all at once causes them to steam and not to brown very quickly. If you do have a conventional oven, best results are achieved by roasting the vegetables separately. Success with two sheet pans can be achieved in a convection oven if you have one