Walking is a skill I thought I’d mastered, until the pro in the lab coat scolded my strike, roll and push. Apparently there’s more to it than stomping around in clunky heels. The pro pointed out my pointy toes.
Turns out those nubs have a purpose, and that purpose is not simply to flaunt tomato-red polish. Toes work long hours in cramped quarters, called shoes. The pro handed me a set of wedges — not the strappy kind I wear all summer, but the silicone kind meant to give toes elbow room.
A skeptical Cinderella, I eased them on. My toes smiled. My feet smiled. I smiled. Then I walked home and tossed all my shoes. Now I’ve got a pair of tomato-red flats that accommodate a wide grin. They look a little silly, but their inhabitants know a lot of happy.
Tomato-Happy Salad
Prep: 15 minutes
Roast: 40 minutes
Makes: 4 to 6 servings
2 lbs. (about 1 large) butternut squash, peeled and cut into 1-inch cubes
2 Tbsp. olive oil
1 clove garlic, finely chopped
Kosher salt and freshly ground black pepper
1/4 tsp. ground cayenne pepper
1 cup walnuts
10 oz. fresh baby spinach
1 avocado, peeled, pitted, sliced
2 cups grape tomatoes, halved
Walnut oil (or more olive oil)
Balsamic vinegar
Roast: Toss together squash, olive oil, garlic, 1 teaspoon salt, 1/4 teaspoon black pepper and the red pepper. Spread out on a parchment-lined rimmed baking sheet. Slide into a 400-degree oven and roast, stirring once or twice, until tender, about 40 minutes.
Toast: Settle walnuts in a small pan and slide into the oven along with the squash. Toast, shaking once or twice, until fragrant and crisp, about 10 minutes.
Toss: In a large bowl, toss together spinach and avocado. Roll in tomatoes. Season with salt and pepper. Drizzle with walnut oil and balsamic. When squash and nuts are ready, toss those in too. The hot squash will wilt the spinach a bit — a nice effect. Dig in.
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