Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe, by Gena Hamshaw of Choosing Raw and the author of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, is one of them. This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring socks!
I found the final kicker in Gena’s headnote, which suggested that this is a salad for August or September, when basil is plentiful at farmers’ markets and sweet potatoes are just becoming available. Since September is almost over, I thought I’d better hurry up and make it.
I’m generally inclined to throw feta or goat cheese into my salads, so this salad was an exercise in restraint for me. I was also tempted to toss in some dried cranberries, too, or substitute pepitas for sunflower seeds, but it’s honestly just right as is. Note to self: less can be more, especially when an outrageously flavorful pesto-inspired dressing is involved. I’m exploring the Pittsburgh area today with DeLallo and friends, so I’m signing off early. Be sure to let me know what you think of this salad and check out Gena’s book, Food52 Vegan, if you’re interested in vegan cooking or looking for dairy-free inspiration!
