Saratoga Farmers' Market

kale

Kale Salad with Roasted Acorn Squash

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Adapted from recipe by Kitchen Confidante, shared by My Saratoga Kitchen Table

Serves: 6

 

INGREDIENTS

*Ingredients currently available at the farmers’ market

For the dressing:

  • 2 Tablespoons apple cider vinegar
  • 1 Tablespoon maple syrup*
  • 1½ teaspoons Dijon mustard
  • ¼ cup olive oil

For the salad:

  • 1 acorn squash, halved, seeds removed, and sliced into ½ inch thick slices*
  • 2 Tablespoons olive oil
  • 1 teaspoon paprika
  • 6 cups chopped kale*
  • 1 cup shredded carrots*
  • 1 cup shredded red cabbage*
  • ½ cup currants
  • ½ cup sunflower seeds, plus more for garnish
  • ½ cup crumbled goat cheese*

INSTRUCTIONS

  1. To make the dressing: In a small bowl, whisk together the vinegar, maple syrup, and mustard. While whisking, drizzle in the oil and continue whisking until the dressing is fully emulsified.
  2. To make the salad: Preheat the oven to 400 degrees with wire rack placed in the center. Line a baking sheet with parchment paper. In a bowl, toss the slices of squash in the oil. Place the slices of squash on the baking sheet. Season the squash with paprika. Place in the oven to roast for about 40 minutes, flipping halfway through.
  3. In a bowl, toss the kale with half of the dressing. Massage the kale with the dressing until wilted, the color is darker and looks shiny. Let it sit for around 5 minutes. Add the carrots, cabbage, currants, and sunflower seeds. Arrange the salad on a platter or in a salad bowl and top with the squash. Drizzle the remaining dressing and top with cheese and a few more seeds for garnish.

NOTES

Delicata squash makes a great addition or substitute for the acorn squash.

Tossed Apple and Kale Salad

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Looking for a crisp and festive complement to your holiday table? Try this quick and healthy starter, compliments of chef and yoga instructor Meg Affonso.

 

Ingredients

*Ingredients currently available at the farmers’ market

  • 1 bunch kale*
  • 1 pound firm apples*
  • ½  cup pumpkin or squash seeds*
  • 1 tablespoon olive oil
  • 2 tablespoons pure maple syrup*
  • Salt, to taste

 

Orange Mustard Vinaigrette

  • 4 tablespoons toasted sesame oil
  • 6 tablespoons apple cider vinegar
  • juice of 1 orange
  • 1 tablespoon Dijon (or other) mustard
  • 1 tablespoon pure maple syrup*
  • 1 teaspoon salt
  • black pepper to taste
  • 1 shallot*, minced

 

Preparation

  1. Lightly toast pumpkin seeds in a pan with olive oil and salt. Remove.
  2. Remove kale leaves from stems and tear into bite-size pieces. Steam in water until wilted. Drain and set aside.
  3. Chop apples into bite-size chunks.
  4. Combine kale and apples, and toss with maple syrup.
  5. Whisk together vinaigrette ingredients and drizzle over kale and apples.
  6. Top with pumpkin seeds. Toss lightly and serve.
Saratoga Farmers' Market