The recipe makes more dressing that you will likely need, but it’s great on any roasted vegetable. I encourage you to play with the flavors, change up the combos with different nuts and cheeses or grains. Roasting the rutabaga brings out its sweet side—a perfect canvas for this yummy warm winter salad.
Ingredients
- 6 tablespoons olive oil
- 3 tablespoons apple cider vinegar
- 2 teaspoons honey or maple syrup
- ½ teaspoon chili flakes, such as Aleppo, cayenne or Espelette (optional)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground pepper
- 1 medium (2 pound) rutabaga, peeled and diced into ½-inch cubes, about 3 cups
- 3 tablespoons olive oil
- Kosher salt and freshly ground pepper
- 2 tablespoons apple cider vinegar
- ¾ cup pearl couscous, cooked according to package directions and cooled
- ½ cup smoked almonds, roughly chopped
- 6 dried dates, preferably Medjool, pitted and roughly chopped
- 2 ounces aged cheese, such as cheddar, gouda or Manchego, broken into rough chunks
- 4 cups arugula or other greens
Preparation
Place a sheet pan in the oven and preheat to 450°F.
To make the dressing, add the ingredients to a lidded jar and shake vigorously. Taste for seasoning. The vinaigrette should be highly seasoned so add more vinegar, salt, pepper and chili flakes if needed. Set aside.
Toss the rutabaga cubes with the oil; season liberally with salt and pepper. When the oven has reached temperature, add the rutabaga to the preheated sheet pan. Enjoy the sizzle. Roast until tender and browned, approximately 20 minutes, stirring after 10 minutes. Remove from oven and place the roasted rutabaga in a bowl and immediately toss with the vinegar. Let cool slightly and then add couscous, almonds and dates. Give the dressing another brisk shake and add half to the bowl. Toss. Add the cheese and arugula and toss again. Add additional dressing, if desired, and serve.
