Though the weather outside is chilly and we are turning toward winter, we still had a good size harvest in the boxes last week. In general, the types of produce that we will be sharing this month are fresh greens, root vegetables, and winter squash. Fresh greens include arugula, lettuce, kale, beet greens, turnip greens, cabbage and Brussels sprouts. When you get your box, it is a good idea to use the fresh greens first, and then move on to the winter squash and root vegetables. Winter squash and root vegetables keep rather well in a cool cellar or even in a kitchen cabinet, though certain veggies, like turnips and beets, are better kept in the refrigerator.
That said, this week’s kale salad is a keeper, meaning you can prepare it and it will keep for a couple of days. And it is delicious. You can also add other veggies to this salad, like thin-sliced turnips, chard, and arugula. The superfoods in this recipe include kale, beets, red cabbage, quinoa, apple cider vinegar–and really, everything in the salad is good for you. All of the amounts are approximate.
Kale Superfood Salad
1 bunch kale, chopped
1/2 cup to cup thin-sliced red cabbage
1-2 beets, peeled and chopped into small pieces
1/2 cup quinoa prepared (rinse quinoa. Add quinoa and 1 cup water to small pan. Heat until boiling, and simmer for 15 minutes or so, covered)
1/4 cup olive oil
1/4 cup apple cider vineager
1/8 cup maple syrup
1 teaspoon Dijon mustard
salt & pepper to taste
dried cranberries
walnut pieces
Instructions: Place kale in a large bowl, sprinkle with salt, and massage until kale softens and turns greener. Add cabbage, beets, & quinoa. To prepare dressing, combine olive oil and remaining ingredients in a small container. Shake to combine. Add dressing to taste to salad. Add cranberries & walnut pieces to taste. Eat immediately or refrigerate for up to two days.
Enjoy!
