Changing colours around us are one of the main ways we identify season changes, beyond simply colder and warmer. In the spring we see greens in the trees and grasses, pinks and purples in the flower blossoms, and blue, blue, blue, in the sky. In the winter, everything seems to turn shades of gray and brown. And in the fall, vibrant autumn hues attack us from every corner. Orange is everywhere from pumpkins to leaves, accented by the reds and yellows in the trees and on the ground. These are signs of winter coming, but it's hard not to live in the now when it's fall.
The coming of fall also has a lot of significance in the foods that we eat. The bowls full of local berries are disappearing and in their place are root vegetables, potatoes, squash, pumpkins, and the last of the bright, colourful tomatoes. We start eating heartier meals, working up towards a big Thanksgiving dinner perhaps? Or maybe just enjoying the fact that you can turn on the oven without having to jack up the a/c.
Presentation of food isn't everything. I would take taste over looks in my food any day. But when you're eating fresh colourful produce that matches the view outside your kitchen window, well it just makes everything taste a little bit better. The fall makes me just want to slow down a little, and enjoy every bite.
Before we lose all signs of the nice weather, I wanted to have a meal that brought together the fresh, crispness of the fall air with the warm, comforting texture of the changing season. This dish does that for me. It's hearty enough to be a light yet filling dinner, or it can act as a bright side dish if you are feasting your way through the night. It's also very simple, using just a few ingredients and bringing out their individual flavours naturally. Best of all, it's so very colourful.
Sweet Potato & Tomato Salad
4 sweet potatoes
6 tomatoes, in a variety of colours
Olive oil
Sea salt
Basil
Start by washing and roughly chopping the sweet potatoes. I like to leave the skins on for texture and health benefits, but just run a knife over any big marks to remove those bits. Line a baking sheet and spray or brush with olive oil, then spread the potatoes over it and lightly coat with oil again. Sprinkle with sea salt, and roast in the oven at 350 degrees for 40 minutes, tossing halfway through the cooking time.
While that is cooking, roughly chop the tomatoes and add them to a large bowl. Season generously with sea salt and toss. Drizzle some olive oil over them and toss again. Then let these little guys just sit and become more and more juicy and flavourful while the potatoes are cooking.
Let the potatoes cool on the pan, then spread them out on a serving dish or plate. Add the tomatoes, letting them just sit on top of the sweet potatoes. Drizzle with a little more olive oil, and sprinkle with a little more sea salt. Throw a handful of basil leaves over the dish. That's it. Autumn on a plate.
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