Let your veggies shine! Toss your farmers market haul into salad perfection.
After a long day of work, sometimes making dinner can seem impossible, so we reach for cereal, order takeout, or snack on chips in front of the TV… With just a small bit of effort you can enjoy a healthy, satisfying salad that you wont regret later.
After a week of cooking with the variety of veggies in my CSA box from Johnson’s Backyard Garden, I always have a few veggie stragglers hanging out in the crisper. This salad is a result of that, with a little bit of everything. It is a bit of an “everything but the kitchen sink” salad. J Bonus, it’s good for you and delicious! Enjoy!
Farm Fresh Salad
Time: 45 mins Serves: 1-2
-1 acorn squash, peeled and cut into wedges
-1 kohlrabi, peeled and cut into 1in cubes
-1-2 small bell peppers, thinly sliced
-1 turnip, thinly sliced
-1 large (3 small) radish, thinly sliced
-4 small carrots, shaved into ribbons
-1 bunch of kale, thinly sliced
-1 handful of raw almonds
-1/4 cup dried cranberries
-1/2 cup fresh cilantro
-2 tbls Olive oil
-2 tsp red wine vinegar
-salt & pepper
Preheat the oven to 350 degrees.
On a small sheet tray toss squash and kohlrabi with 1tbls olive oil, and then sprinkle with salt and pepper. Roast in the oven for 40 mins until fork tender.
Meanwhile, toss the kale with ½ tbls olive oil and allow to sit for about 10 mins so it can slightly soften.
When the squash and kohlrabi are done roasting, place them on the plate with the kale.
Add the raw veggies, cranberries, and almonds to the salad plate.
Sprinkle with remaining olive oil, vinegar, and salt & pepper.