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Updates From The Farm

Crunchy Kale and Asian Pear Salad with Granola

Ingredients

Creamy Shallot Dressing:

  • 2 tablespoons white wine vinegar
  • 1 small shallot, roughly chopped (about a heaping 1/4 cup)
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 tablespoon cultured dairy-free yogurt (or greek yogurt if not dairy-free)
  • 1/4 teaspoon fine sea salt
  • Freshly ground pepper

Salad:

  • 4 cups chopped kale
  • 1 Asian pear, diced
  • 1 cup cooked quinoa
  • 4 to 5 tablespoons honey granola clusters
  • 1/4 cup chopped parsley

Directions

Make the dressing. Place dressing ingredients in a blender or food processor and blend until the ingredients are broken down and emulsified. Taste and adjusting the seasonings if needed. Place the dressing in a lidded jar and refrigerate until ready to use.

Prepare the salad. In a large bowl, combine the kale and 1 tablespoon of the shallot dressing and massage the kale for roughly 5 minutes, until the kale is tender and darker in color. Let the kale sit for 10 minutes, then add the pear, quinoa, granola, parsley, and about 3 to 4 tablespoons of dressing. Toss together and add more dressing if desired. Serve or refrigerate for up to 7 hours before serving.

Recipe adapted from Food 52

 

Thank you to our Fall Fruit Extravaganza Sponsors

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