After entering a new decade of life at what felt slightly faster than the speed reached at the event horizon, and a whirlwind holiday season capped off with a planned-but-not-so-soon move, YA GIRL IS BACK ON THAT BEAST COAST! It was not without it’s turmoil, least of which was needing four locals (one of which had only two teeth), to help my front wheel drivin’, snow-virgin of a car up a tundra-whippin,’ iced over hill a mere 50 miles from my destination. Now that I’m semi-settled, I am at once thrilled and terrified, comfortable and yet out-of-water, and OHHHHH SO READY to rejoin the ranks of my NYC-based tribe, though I’ll be hanging this side of the Hudson until I can plant my roots deeeeeep in the soils of it’s valley.
Leaving the land of perpetual spring has my palette a bit confused, however. In the Bay I tended towards brighter flavors that us northerners look forward to in the warmer months; it was never too cold for them and the scene abounded. Now that I’m back in thick sock and bean boot country, I’m feelin’ those hearty, earthy flavors that warm you from the inside. Thus, when an impromptu dinner party arose along the trek, I dreamt up a salad that suited.
The resulting Roasted Winter Salad is warm, smoky and satisfying, great as a stand-alone lunch, a dinner side, or a dinner salad if you added a protein (I’d go with flank steak or a tempeh-portabello mix for my vegans).