Recipe: Farmer’s Market Kale Salad

Farmer’s markets combine three things I love: mornings (yes, really), delicious food, and supporting small- and mid-sized producers. I also love the element of surprise. Unlike a grocery store, the available produce is dependent on locality and seasonality.

FM Salad FEAT

My first experience with a farmer’s market was my freshman year of college in Madison, Wisconsin. The Dane County Farmer’s Market around Capitol Square is still my favorite. (The hot, spicy cheese bread helps.)

I didn’t have a plan for lunch today. I went to my local NYC Greenmarket and scouted the scene. I ended up with some butternut squash, watermelon radish, sweet potato, and tortillas. I had some kale in the fridge, so I decided to make a colorful, warm salad — perfect for an early December afternoon.

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Farmer's Market Kale Salad

Course: Salad
Type: American
Servings: 2 people
Almost any combination of veggies will do, but I love the pinks and oranges of this recipe. If you can't find watermelon radish, try a turnip!
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Ingredients

  • 1/2 bunch kale stems removed and roughly chopped
  • 2-3 whole watermelon radishes cut into half-moon shapes about 1/4" thick
  • 1 medium sweet potato peeled and cut into half-moon shapes about 1/4" thick
  • 3 tbsp slivered almonds toasted
  • 2 tbsp olive oil divided
  • 1 tbsp apple cider vinegar
  • 1 tsp honey
  • salt and pepper to tase

Instructions

  1. Preheat the oven to 350° F. Toss the sweet potatoes with 1/2 a tablespoon of olive oil and salt and pepper to taste. Roast for about 15 minutes on a rimmed baking sheet. 

  2. While the sweet potatoes roast, toss the radishes with an additional 1/2 tablespoon of olive oil, salt, and pepper; set aside. After 15 minutes of roasting the sweet potatoes, add the radishes to the baking sheet, and roast an additional 15 minutes, or until the vegetables are tender and slightly browned around the edges.

  3. While the veggies roast, whisk the remaining olive oil, the ACV, and the honey in the bottom of a large mixing bowl. Season with salt and pepper to taste. Add the kale, toss to coat. Using your hands, gently massage the dressing into the greens, for about 1-2 minutes, until the kale is softened.

  4. Once the veggies are done roasting, add them to the bowl with the kale, allowing the warm vegetables to wile the greens slightly. Then, toss with the toasted almonds. If the salad seems dry, drizzle with additional olive oil.

Enjoy!

 

One Comment

  1. Great for an easy, weeknight dinner!

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