Everything is Awkward right now, in flux - I am starting at the bottom, I learning to walk, I am the embodiment of every metaphor we have ever known and trotted out. I don't mind, though, because it means everything in my life is organized and clean because that is what I do when I am procrastinating. I decide to get everything else around, so that then I can stew in my own nerves and "What Ifs?" in a clean home, with some new sweatshirts because I've decided that the 'Lounge and Errand wear' category in my wardrobe needs an upgrade.
You heard every word I just said.
This is a great salad for those days when you have a lot to get done and you want to fuel up in a delicate, asthetically pleasing way. I ate it for breakfast, and I felt solidly secure in that and other choices for the rest of the morning. It is an interesting way to eat roasted vegetables, still felt firmly Spring-like, and if I'd had pepitas or the time to roast some pecans to scatter atop, I would have - do that! Seeds n' Nuts are great, unless they are trying to murder you.
I made this with a small yam, and some Brussels sprouts, but you could swap in Butternut squash. You could add bacon to it, that would be delicious. You could roast some zucchini instead of the sprouts. The avocado isn't hurting anyone, so I suggest you let it make the party one to remember. Some dried cranberries, if you like Candy Salads. Adapt. Adapt and be well. And do whatever it is you're convincing yourself can wait until tomorrow. Because it can't.
IT CAAAAAAAN'T, PA! It just CAN'T.
JUST RIGHT: A Dank Salad (Roasted Brussels Sprout and Yams with Mixed Greens, Feta and Avocado)
Preheat your oven to 425 F. Wash and top n' tail a Small Yam (or a large one, you know. Do you!) - slice into rounds about 1/2 inch thick, then cut each round in half. Halve two heaping handfuls of Brussels Sprouts (or more! You're exuberant!) - on the same baking sheet, but separated, drizzle each pile of vegetables with Olive Oil, and season with Aleppo Pepper, Garlic Powder, and Black Pepper. Toss each seperate pile to distribute, and roast for 10-12 minutes, or until tender and charred to your liking.
Meanwhile, dollop a spoonful of Grainy Mustard into a small jar. Add the juice from half of a Large Orange, and a squirt of lemon juice too, if you've got it. A drip or two of Sriracha. Salt, Pepper, and finally a squeeze of Honey. Now add two or three Tablespoons of Olive Oil. Lid that jar up, shake until emulsified and thick, and taste - adjust everything as you see fit.
Is the veg done? Wonderful. Remove from the oven, and season with Salt. Let cool for two minutes, then toss in a bowl with enough of the dressing to coat luxuriously.
Mound up a pile of your chosen Salad Greens - mine are from a tub, and has baby kale, swiss chard, and beet greens. Solid choice. Nestle the Dressed Vegetables on top - you will have leftovers, of this component, especially depending on how much of each you roasted. Don't worry. Pop it in the fridge. Eat it later. Or make someone you love a salad too. You don't have to, though.
Slice half of a small Avocado over the whole thing. Crumble and scatter a small chunk of Feta over that.
Daaaaaaaank, right? Right.