Last night was breezy, comfy and just the right temperature to sit out on our patio and have a trio of summer salads for dinner. We moved last month to a new city, which means a new apartment! Ha, I’ve had eight new apartments in the last three years, but this one feels, and actually is, different. So much space! No neighbours, so it’s still and silent. A big, bright, gorgeous kitchen. Kind of makes up for being in another new city! We’ve been taking long walks around and it’s really very lovely. I’ll post some photographs after the recipe of our new neighbourhood in Toronto.
I thrive when it comes to the produce that is available to us in summer. The trips to the market, the bounty of colourful and finally flavourful produce really get me going. Don’t get me wrong; autumn is my favourite season, I unabashedly hate hot weather and I love autumn flavours! It’s just the rush to make everything pumpkin-flavoured kind of misses the point for me.
This salad is rich, filling and complex. You can adjust the heat level to something you’re comfortable with, too.The most exciting part – and this is a major victory for us – is that this dressing tastes and feels so much like avocado that it can be used on nachos, burritos and tacos just as you might use avocado or guacamole! My husband is very allergic, so you the picture might be coming better into focus of why this is so glorious! Take note, all you avocado-allergic people!
Roasted Corn and Sweet Potato Salad
Serves 6
Prep time: 10 minutes
Total time: 50 minutes
6 small sweet potatoes, cut into large cubes
1 tablespoon canola oil (or other neutral oil)
1/2 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon freshly cracked black pepper
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)
2 cups corn kernels
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)
Preheat over to 400 F. Line a large baking sheet with parchment paper. In a large mixing bowl, toss the sweet potatoes together with the oil and seasonings. Lay out on the large baking sheet and roast for about 20 minutes, until the sweet potatoes are soft and have started to brown. Add the corn to the baking sheet with the sweet potatoes and roast for an additional 10 minutes, or until the sweet potatoes are soft and both have started to brown. At this point, make your dressing (recipe follows). Remove from the oven and let cool slightly. Place the sweet potatoes and corn in a large bowl or serving dish, then add the green onions, parsley and bell pepper. Toss all together with the dressing and taste for seasoning. Serve warm, cold or at room temperature.
Spicy Serrano Pepper and Green Onion Dressing
1/2 cup vegan mayonnaise
1 tablespoon canola oil (or other neutral oil)
2 tablespoons apple cider vinegar
2 green onions, ends trimmed and roughly chopped
1/4 of a small green pepper
3 Serrano peppers (use less for less spice)
Large handful flat leaf parsley
1/2 teaspoon salt
Freshly cracked black pepper, to taste
In a blender or a food processor, pulse all ingredients together until smooth. Taste for seasoning before pouring on salad. Refrigerate any leftovers.