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