October for me meant stopping, a reprieve from travels or otherwise packing a weekend full of activity. It meant going into Saturday with no agenda, which for a planner is kind of scary for some odd reason, and discovering the riches of down time and spontaneity: going for an impromptu Saturday hike, listening to my roommate animate the characters of a children's novel as she read it aloud, actually sitting down and watching a movie I have been meaning to see since I got it for Christmas last year, creating invitations for a neighbor potluck, reading (oh reading books!), returning to the simple pleasures of cooking for fun.
One particular weekend, this meal evolved with fall favorites sweet potatoes and pork tenderloin, with a lingering taste of summer (frozen blackberries) in a balsamic vinaigrette and bitter arugula, which I paired with my first experimentation with the fig (Sourdough Toasts with Goat Cheese, Figs and Honey
Arugula-Sweet Potato Salad with Blackberry Vinaigrette
Sweet potatoes, peeled and cubed
Red onions, sliced
Toss potatoes and onions with olive oil. Spread on a cookie sheet and place in a 375 degree oven for around 30 minutes or until potatoes are tender.
Toss potatoes and onions, still warm, with arugula and vinaigrette.
To make the salad a full (meaty) meal, toss with chopped, cooked pork tenderloin.