Rainbow Roasted Veggie Salad
I'm beginning to feel spring in the air. I love that feeling. I just got back from an afternoon walk and the sun was kissing my face and warming me up from inside. The balminess was wonderful. But there are still moments when that winter chill creeps back and I seek warmth. I seek it in hot showers, in warm embraces and in comforting meals. The thing about comfort foods is that they're often associated with making you feel sluggish and foggy minded. Since this isn't exactly conducive to nurturing creativity, I've spent a part of this wintertime creating recipes that feel comforting, but are still light and energizing, so that I can enjoy them knowing that they'll fuel my best creative work.
This roasted veggie salad is one of my favorites. I love salads. But on really chilly days, I'm often not as excited about eating them because they've got that cooling quality. This recipe still contains all of the refreshing, light and enzymatic qualities of a salad, but it also offers the warmth I'm craving in the colder months. It's packed with protein. And the combo of olive oil, avocado & feta cheese offers potent food for the brain. Plus, it's also just really pretty to look at =) I love having this salad for lunch, as a post workout meal or a light dinner.
Ingredients (serves 1)
For the Dressing
1 tbsp. goat or sheep yogurt
1/2 lemon, juiced
1/2 tsp. grated elephant garlic
2 tbsp. coconut aminos
2 tbsp. extra-virgin olive oil
1 tbsp. nutritional yeast flakes
Sprinkle of Real Salt
For the Salad
2 cups chopped curly leafed kale (or any fun greens you want to play with)
1 medium sized garnet yam
1 small beet
Approx. 1 tbsp. organic sunflower oil
Feta (enough to sprinkle on top)
Almond slivers (enough to sprinkle on top)
Peel yams and beets and slice into wedges. Place wedges in an oven safe baking dish. Using your hands, lightly coat with organic sunflower oil. Spread out wedges. Place in preheated 400° oven . After 10 minutes flip with a spatula. Bake for another 10 minutes. Turn on broil and allow veggies to broil for 3-5 minutes so that they're slightly crispy on the outside and soft on the inside. For the broiling part I always check my veggies regularly to make sure that they're not burning.
Meanwhile, place all the ingredients for the dressing in a blender. Blend on high to yield a creamy consistency. If your dressing is too thick, you can add a bit of spring water to thin it down.
Toss kale, avocado and as much dressing as desired in your salad bowl. I like saving some of the dressing to drizzle on top. Once the yams and beets are finished toss them over your greens. Sprinkle as much feta and extra dressing on top as you like. Add some cayenne if you like things fiery and spicy.
Take a small stainless steel skillet, toss in your almond slivers and dry roast on medium heat for approx. 3 minutes. Sprinkle almonds on top. Finito!
Enjoy, everyone. And may your transition from one season to another be fueled by your best creative work.
Sending you creativity & inspiration,
author: Leah Steiner // photos by: Juliana Mariia Rose @jules.m.rose