Fall Kale Salad

It’s finally started to cool down a bit here and we’re super excited to be receiving some beautiful fall fruits and vegetables in our Hungry Harvest box. The kids have been going nuts over all of the grapes, and we’ve been going wild about all of the kale, sweet potatoes, and squash. Last Saturday night for dinner we made a giant fall salad that was filling, delicious, and felt like fall in a bowl. The dressing recipe makes a lot, so save it to use on grain bowls or to top veggie burgers later in the week like we did!

Our kids aren’t generally too into salad, but we gave them some of the roasted vegetable cubes and apples along with sandwiches so they were getting some of our food. Watson takes tiny, tiny bites in order to qualify to get a treat later, if we’re feeling generous. Sometimes Vivian just eats all of the sweet potatoes she can find. Freddy is our wild card. He often eats whatever we put in front of his face, but sometimes he turns up his nose at everything. I still can’t quite get a read on that guy.

Watson and a big fall salad

Ingredients:

Dressing:

1 cup pecans
Juice and zest of two oranges
1/4 cup tamari
2 cloves garlic
Juice of one lemon
1 Tbsp gochujang

Salad:

1 bunch kale, shredded
2 sweet potatoes, cut into small cubes
1 cup chickpeas, roasted with garlic powder and salt
2 carrots, cut into small cubes
1 Tbsp olive oil
2 apples, cut into cubes or matchsticks
1/2 cup kumquats, sliced and seeds removed
1/4 cup pumpkin seeds

Directions:

Toss the sweet potatoes, chickpeas, and carrots in the oil and roast at 450 for about 30 minutes, or until the cubes are brown in places.

Meanwhile, blend together dressing ingredients until smooth.

Toss kale, roasted vegetables, fruits and about 1/4 c of the dressing, or however much makes you happy. Top with pumpkin seeds and devour.

Friday Links

Here’s what we’re reading this weekend!

Creamy Cauliflower Pasta with Garlic and Roasted Tomatoes from The First Mess looks amazing and I want it in my face right now.

Tempeh Tacos from My New Roots. I know we go on about tacos all the time, but for real, start living your best taco life.

Ever been confused by the difference between “sell by” and “use by”? Join the crowd (this particular crowd is called “everyone”). A new plan aims to curb food waste by harmonizing those labels.

So as we all know, fall has officially fallen, and we couldn’t be happier! The temperatures, the food, the holidays, it’s all great. I was all set to write about some of my favorite fall beers, but then I realized it’s shorter to just say “anything with pumpkin in it.” There’s approximately a billion pumpkin ales every year, and I love all of them. So raise a glass for us this weekend if you’re so inclined, and celebrate the equinox!