Apple, Pomegranate, Kale Salad

Did someone say warm, fall salad? Yes, please! In this recipe, we highlight delicious fall produce like crunchy apples, hearty kale, and tart pomegranates. Paired with earthy Gorgonzola, and tangy dried apricots, this beauty is topped with sweet and spicy pecans -- a garnish so good you’ll need to make a double batch!

Apple, Pomegranate, Kale Salad
Serves 6–8

Salad Ingredients:
2 bunches Lacinato kale leaves, torn into pieces
1 bunch green kale, torn into pieces
1/4 teaspoon Kosher salt
1 tablespoon olive oil
3/4 cup pomegranate arils (or 1 pomegranate)
1 Honeycrisp apple, cored and thinly sliced
1 Granny Smith apple, cored and thinly sliced
1/2 cup Gorgonzola cheese, crumbled
10 dried apricots, sliced

Sweet and Spicy Pecans:
2 tablespoons butter, melted
1/4 teaspoon cayenne
1/4 teaspoon cinnamon
1 tablespoon brown sugar
1/4 teaspoon Kosher salt
1 cup unsalted pecan halves

Dressing Ingredients:
1/3 cup olive oil
1 shallot, thinly sliced
1 tablespoon apple cider vinegar
1 tablespoon red wine vinegar
1 teaspoon fresh thyme leaves
1/2 tablespoon Dijon mustard
1/2 tablespoon maple syrup
1/4 teaspoon Kosher salt
1/4 teaspoon black pepper

Directions:
1. Preheat the oven to 275°F. Combine the butter, cayenne, cinnamon, brown sugar, and salt in a medium bowl. Add the pecans and toss to coat. Spread the mixture on a parchment-lined baking sheet and bake for 30 minutes, stirring occasionally, until the nuts are browned. Remove from heat and let cool. (Store any leftover pecans in a dry, airtight container for up to 2 weeks.)

2. Meanwhile, add the kale to a large salad bowl. Sprinkle with the salt and olive oil and massage with your hands for 2-3 minutes until the kale pieces start to become tender.

3. Make the dressing by heating the olive oil in a medium skillet over medium-high heat. Add the sliced shallots and cook for 2-3 minutes until softened. Remove from heat.

4. Whisk together the remaining dressing ingredients. Pour in the olive oil and shallot into the dressing and stir.

5. Drizzle half of the the dressing on the kale and use tongs to toss. Arrange the pomegranate arils, apples, Gorgonzola cheese, and dried apricots on top of the salad. Drizzle the salad with the remaining dressing and top with the sweet and spicy pecans. Serve immediately.

Fall Panzanella with Butternut Squash

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. IN THIS ISSUE we slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Panzanella Salad with Butternut Squash
Serves 6 - 8

Butternut squash is a fall favorite, and for good reason! This sweet, nutty vegetable is the perfect way to honor the changing of seasons. We slowly roast the squash until its edges crisp and caramelize, while the center remains soft and sweet. Paired with tart goat cheese, juicy raisins, and homemade croutons, this autumn version of a panzanella salad is dinner done well.

Ingredients:
1 small butternut squash
1/2 cup raw pumpkin seeds or 1/2 cup pepitas
2 tablespoons olive oil
1/4 teaspoon cayenne
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches kale
2 tablespoons butter
3/4 tablespoon Za’taar
1 French loaf, cut into 1” cubes
3 oz arugula
2 tablespoons raisins
4 oz goat cheese, crumbled
1/4 red onion, thinly sliced
Additional salt and pepper to taste

Dressing:
3 tablespoons olive oil
1/2 tablespoon balsamic vinegar
1 teaspoon red wine vinegar
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon honey
1 tablespoon tahini

Directions:
1. Preheat the oven to 400°F. Wrangle the butternut squash by peeling, seeding and slicing it into 1” wedges. In a large bowl, toss the squash pieces with the raw pumpkin seeds, olive oil, cayenne, salt and pepper. Spread the mixture evenly on a roasting dish and roast for 40-45 minutes, turning the squash and seeds every 10 minutes until the squash is golden and tender. (If using pepitas, add to the roaster for just the last 5 minutes.) Remove from the oven.

2. Meanwhile, massage the kale in 1 tablespoon olive oil for about 2 minutes. Whisk together the dressing ingredients until all the ingredients are fully incorporated. Add half of the dressing to the kale, toss until the leaves are well-coated.

3. In a large skillet over medium-low heat, melt the butter and stir in the Za’taar seasoning. Add the cubes of bread and toss until croutons are evenly coated. Continue sautéing over medium heat until the croutons are golden and crispy.

4. Add the arugula to the kale, and top with the roasted butternut squash, pumpkin seeds, croutons, raisins, red onion, and crumbled goat cheese. Drizzle with the remaining dressing and season with additional salt and pepper to taste. Enjoy immediately.

Hearty Sausage-Kale Soup

A fast and healthy dinner option, this soup will satisfy on any cold weeknight. You’ll find this an easy recipe for an Italian-style soup filled with savory goodness! A family favorite of ours, this recipe is worthy repeating. Try it tonight! Serves 6.

Ingredients:
1 lb hot Italian sausage
2 tablespoons olive oil
2 leeks, white parts only, sliced
4 cloves garlic, minced
3 carrots, halved and sliced
1/2 cup dry white wine
8 cups chicken stock
6 Yukon gold potatoes, diced (about 4 cups)
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 bay leaves
1 bunch Tuscan kale, stemmed and torn

Directions:
1. In a large, heavy-bottomed soup pot, brown the sausage into 1" chunks. Once the sausage has browned, remove from the pot.
2. While the sausage is browning, prepare the vegetables.
3. Add olive oil to the pot, and then sauté the leeks until softened. Add the garlic and carrots and cook for another minute. Deglaze the pan with the white wine.
4. Add the browned sausage back to the pot along with the chicken stock, salt, pepper, and bay leaves.
5. Add the potatoes and bring to a rolling boil. Boil until the potatoes are tender (about 10-15 minutes). (Set timer to monitor progress.)
6. Season the soup with salt and pepper, to taste.
7. Add the kale leaves, and stir until just wilted.
8. Serve the soup with a side of crusty bread and olive oil, or breadsticks.

Summer Farro Salad

This hearty salad is our go-to dish when we arrive home from the farmers’ market with loads of beautiful, fresh vegetables. The farro base and mustard dressing combine delightfully with any combination of chopped veggies, but we’ve included our favorites here. Enjoy! Serves 4-6.

Ingredients:
1-1/2 cups farro
3 cups vegetable broth
1 teaspoon kosher salt
1 can (16 oz.) chickpeas, drained
2 ears corn, grilled
2 cups baby kale, torn into small pieces
1 English cucumber, diced
1 carrot, finely shredded
4 scallions, thinly sliced
8 oz grape tomatoes, halved
1 cup Feta cheese, crumbled
2 avocados, diced
3 tablespoons fresh basil, chopped

Dressing:
1/2 cup white wine vinegar
1/2 cup olive oil
2 tablespoons stone-ground mustard
2 cloves of garlic, crushed
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper

Directions:
1. COOK the farro in the vegetable broth seasoned with salt over low heat for 20 minutes or until the grains become tender.
2. DRAIN and RINSE the chickpeas, set aside in a bowl.
3. GRILL the corn ears for 12 minutes, 3 minutes per side. CUT the kernels from the corn cobs.
4. GRATE the carrot. WASH and thinly slice the scallions. Halve (or quarter) the cherry tomatoes.
5. CRUMBLE the feta cheese. Dice the avocados.
6. MIX the dressing ingredients together with an immersion blender or by whisking vigorously. POUR the mixed dressing over the cooked farro. Allow the farro to cool before adding the remainder of the ingredients.
7. ADD the vegetables and cheese to the cooked farro and toss to combine evenly. Enjoy, or refrigerate if serving later.