We’ve been cranking out recipes a little slow lately here at The Leafy Cauldron, but there’s a very good reason! We’re moving! Out of province! Big move! It’s time to say good bye to Montreal and go back to English Canada. There’s a huge part of me that’s very, very sad about it, but the fact is it’s not working for us here. We’re so busy, I wrote this preamble a week before I had the chance to remake and photograph the recipe. Just bear with me for a couple of weeks, as the recipes may end up being mostly desserts for a while (they’re easier to photography). I have a few things queued up because I am a responsible blogger.

For now, you can expect to see me squeezing the last bits of what I can out of summer food. Although I hate the heat, I thrive when it comes to the produce that is available to us in summer. Don’t get me wrong, autumn is my favourite season and I love autumn flavours but the rush to make everything pumpkin-flavoured kind of misses the point for me. This salad, well, it’s somewhere between summer and fall and it’s rich, filling and complex. First I made it without the corn, but it was ugly as sin, so I had to dress it up for the blog. I also had some leftover butternut squash in the fridge and I tossed that in with the sweet potatoes while they were roasting. As I always encourage you, do what you like and what you will – no pressure!

Roasted Corn and Sweet Potato Salad
Serves 8

6 small sweet potatoes, cut into large cubes
1 tablespoon canola oil (or other neutral oil)
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon sweet smoked paprika
1/4 teaspoon cayenne pepper (omit if you’d like it less spicy)
1/2 teaspoon savoury (sub thyme or oregano)
4 green onions, ends trimmed, white parts included and chopped finely
Handful flat-leaf Italian parsley, chopped fine
1/2 bell pepper, any colour, diced (I used a combo of red and green)
2 cups roasted corn

Preheat over to 400 F. Prepare the sweet potatoes by tossing them with oil, salt, cinnamon, paprika, cayenne pepper and savoury. Lay out on a large baking sheet and roast for about 30 minutes, until the sweet potatoes are soft and have started to brown. Remove from the oven and let cool. Toss with the green onions, parsley, bell pepper and corn. Toss all together with the dressing and refrigerate until you’re ready to use it.

Green Onion and Serrano Pepper Dressing

1/4 cup vegan mayonnaise
1/4 cup silken tofu (or sub non-dairy sour cream or more mayo – it will be heavier)
2 tablespoons apple cider vinegar
2 green onions, ends trimmed
1/4 of a small green pepper
1/2 Serrano pepper (use less for less spice)
1/4 teaspoon salt
Large handful cilantro (or flat-leaf parsley)

In a blender or a food processor, blend all ingredients together until smooth. Refrigerate any leftovers.