Curried Root Vegetable Salad

Autumn is the time of year to start transforming our swirling intense energy of summer into a calmer, more grounding energy in preparation for the resting season of winter.  We can allow ourselves  to slow down, draw inward, and begin to bring our energy back  down to the earth.  Rest, meditation, and changing our workouts can help with this.  Another way of doing this is to eat a lot of root vegetables. It’s a great way to connect with the earth’s naturally grounding energy. You can’t really get much closer to the earth than eating a potato or carrot pulled right from the ground! Yesterday I made this chilled salad but it could be served warm too.

I always leave the peels on

Bake 1 sweet potato, 1 large carrot and 1 acorn squash. Simply poke holes in vegetables, wrap in foil and place in 375 degree oven for approximately an hour. They should soften but not be mushy.  I actually left the peel on the acorn squash rather than scooping it out as usual. It was soft and added some flavor and a beautiful dark green color. Leaving on the peel of vegetables adds fiber and cuts out a time-consuming task which I’m always looking to do. Just be sure to scrub them well before cooking.

Rainbow of nature’s vitamins!

Chop into bite sized pieces. Toss in toasted sesame oil, dark vinegar, drop of honey (optional- the veggies are so sweet it really isn’t necessary unless you want that added sweetness), curry, cinnamon and garlic.  I would suggest a rich balsamic or flavored vinegar. I used fig so there was some sweetness to it.

Top with toasted pumpkin seeds. Serve immediately or set in fridge to marinate and chill.

Stir well to coat veggies with savory oil and spices

I was dying to sprinkle on feta cheese but I resisted the urge. Read more about my weird obsession with feta here. I think goat cheese would be an excellent companion to this.

It’s sweet, spicy and warming. The dark colors are full of antioxidants as well.

What do you enjoy eating in the fall? 

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