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.

A Surfeit of Sauces

We, like you, eat food. Sometimes that food needs a little accompaniment to spruce it up. We can’t just eat plain pasta, right? Who does that? Here, then, are three of our favorite healthy vegan sauces/spreads.

Kale Pesto

We used this vegan pesto to top our tofu and chickpea flour pasta the other night, and it was great. Sometimes Hungry Harvest gives us more kale than we know what to do with, and this is a nice healthy way to use up a good little bit of it.


Ingredients:

1 avocado
1 1/2 cup kale, shredded
2 Tbsp nutritional yeast
1 clove garlic
Salt to taste
3 Tbsp olive oil

Directions:

Blitz avocado, kale, nutritional yeast, garlic, and salt in the food processor until well combined. Then drizzle olive oil in very slowly while the food processor is running until it is all incorporated and the texture is, you know, pesto texture.

White Bean Caesar Dip

This dip tastes like you’re eating a bowl of Caesar dressing, which feels super decadent. But it’s vegan and super healthy, so you can do it without the guilt you normally feel when you chug a bottle of Newman’s Own. I mean, wait. I don’t do that. Who does that? Never mind.


Ingredients:

2/3 cup dried white beans (normally I’m all about canned beans to save time, but these were on sale at Target…used canned if you didn’t go crazy and buy 10 bags of dried beans)
2 Tbsp capers
1 Tbsp olive oil
2 Tsp vegan Worcestershire sauce
2 Tsp nutritional yeast
Salt to taste
Water to reach desired consistency

Directions:

Boil a medium saucepan of water and add the beans. Cook until they are soft. You know what beans are supposed to be like. Drain and place in a food processor. Add capers, olive oil, Worcestershire sauce, nutritional yeast, and salt. Blitz until everything is well combined. Slowly add water and process more, stopping when the dip has your preferred consistency.

Smoky Almond Butter Sauce

Nut butters are the unsung heroes of the healthy vegan sauce game. If I’m going into sauce battle, I want nut butters in my sauce army. Even if we lose the sauce war, we lose it fighting the good healthy fight. This metaphor may have gotten away from me.


Ingredients:

1/2 cup smoked almond butter (if you can’t find smoked almond butter, just put some smoked salt in your regular almond butter)
Juice of one grapefruit
1 Tbsp tamari (or soy sauce)

Directions:

Put all of these things in a food processor. That’s it. Put it on burgers, bowls, salads, whatever you feel like.