California Eatin'

Farmers Market Finds: Fall Kale Salad

Fall, Savory | November 8, 2015 | By

kale Salad 2

A farmers market inspired fall salad.

In the bag:

Kale: I picked over the dinosaur, and purple kales-choosing instead a big bunch of curly green kale for this salad (far left). I wanted the softer leafy texture and the opportunity for my salad ingredients to get caught in the curl of the leaves.  

Kale farmers market

Pomegranate: I love to peel these under the water in a fine mesh strainer, set in a larger bowl. The white and the arils float but they don’t escape the strainer.  So I can remove the white parts and scoop up the arils with the strainer, faster and with less staining.

Pom farmers market

Almonds: Here in the North state we know our a-monds or is it au-monds-I have heard it both ways and according to the oxford dictionary the “L” is silent.  And around these parts we say we shake the  “L”  out of them during harvest.  Lucky for me I am literally surrounded by orchards and tree nuts are plentiful at my year round farmers market.

Favorite ingredient: Orland Farmstead Creamery Queso Fresco

This queso is firm and easy to crumble the texture reminds me a little of a good pecorino. I am in love with this aged jack cheese taste-it is lovely and really added richness to this salad.  additionally it is a great melter-like that melty cheese you love in Mexican dishes.

Kale Salad

Fall Kale Salad
Print
Ingredients
  1. 6-8 stems curly kale (yield ~4 cups)
  2. 1 cup cooked brown rice, cooled (or your favorite whole grain)
  3. 1 small bell pepper, red/yellow, diced
  4. 1 small green apple, diced
  5. 1/2 cup almonds, roasted and sliced thin
  6. 1/4 cup queso fresco or pecorino cheese, crumbled
Dressing
  1. 1 lemon
  2. 1 teaspoon Dijon mustard (we like Sierra Nevada Porter Spicy Brown)
  3. 1/2 teaspoon Salt
  4. 1/2 teaspoon Pepper
  5. 1 pinch sugar
  6. 1/4 cup good olive oil
Instructions
  1. Wash and remove stems from kale leaves. Rough chop kale leaves into bite sized pieces and place in large serving bowl. Add in cooled brown rice and stir. Using the in the water technique remove the arils from the pomegranate and add to salad. Add dressing and toss to coat. Top with almonds and cheese and let chill before serving.
Notes
  1. Whole grains are chewy and add texture and a nutty flavor to your dishes. They contain the germ, endosperm and bran. They are a good source fiber. They also contain b-vitamins, the minerals; magnesium, potassium and some good fats. Studies show people who consume them in place of refined carbs have health benefits, but it is important to also pay attention to serving size and aim for 1/2 cup. Other whole grain options: wild rice, wheat berries, quinoa, oats, Farro, and Kamut.
California Eatin' http://californiaeatin.com/

Comments

Be the first to comment.

Leave a Comment

You can use these HTML tags:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>