Sweet Potato, Ham, and Goat Cheese Salad
By Susie Middleton
Sweet potatoes and maple-glazed ham give this main-dish salad a chunky texture and sweet-salty flavor profile. Look for high-quality, all-natural ham steak for the best flavor and texture.
1 medium yellow onion, halved lengthwise and cut into 1/2-inch wedges
1 medium sweet potato, peeled and cut into 1/4-inch rounds
1/2 cup extra-virgin olive oil
1-1/4 tsp. chopped fresh rosemary
Kosher salt and freshly ground black pepper
3/4 lb. ham steak (preferably “ham with natural juices”), cut into 3/4-inch cubes (2 cups)
2 Tbs. pure maple syrup
2 Tbs. balsamic vinegar
5 oz. mesclun salad mix
4 oz. fresh goat cheese, crumbled
Position a rack in the center of the oven and heat the oven to 450°F. Line a rimmed baking sheet with foil. On the baking sheet, toss the onion, sweet potato, 2 Tbs. of the oil, 1 tsp. of the rosemary, 1/2 tsp. salt, and 1/4 tsp. pepper and spread in a single layer. Roast until the vegetables start to become tender, about 15 minutes.
In a small bowl, toss the ham with the maple syrup. Push the vegetables on the baking sheet aside to make room for the ham and bake until the ham and onions are browned in places, about 10 minutes.
Meanwhile, in a small bowl, whisk the remaining 6 Tbs. oil with the vinegar, the remaining 1/4 tsp. rosemary, and 1/4 tsp. each salt and pepper. In a large bowl, toss the mesclun with 1/4 cup of the vinaigrette. Season to taste with salt and pepper.
Divide the mesclun among 4 plates. Top with the roasted vegetables and ham. Sprinkle each salad with some of the goat cheese. Drizzle with the remaining vinaigrette and serve.
This hearty salad needs only a loaf of crusty bread to make a complete meal. For dessert, try couscous pudding (like rice pudding, only quicker), studded with brandied prunes or dried apricots.
Nutrition information (per serving):Calories (kcal): 520; Fat (g): 39; Fat Calories (kcal): 350; Saturated Fat (g): 11; Protein (g): 24; Monounsaturated Fat (g): 23; Carbohydrates (g): 19; Polyunsaturated Fat (g): 3.5; Sodium (mg): 1460; Cholesterol (mg): 60; Fiber (g): 2
Susie Middleton is editor at large for Fine Cooking magazine.
Susie Middleton is editor at large for Fine Cooking magazine and the author of veggie cookbooks Fast, Fresh & Green and The Fresh & Green Table.
Follow her on Twitter at @sixburnersue
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Sign-up for WGBH Food & Wine updates, WGBH promotions, and previews of what's coming up on WGBH TV.