Cookbook Spring 2018 ~ Fall Harvest Salad ~

November 30, 2017

The cookbook is almost finished and I am so excited for all of you to finally receive your copy! If you haven't pre-ordered your copy, click here or scroll up and hit the SHOP button. Meals From The Mitten will debut in April 2018. I am slowly releasing a few recipes that are featured in the upcoming cookbook. My sister, Dana, LOVES this salad. It's my Fall Harvest Salad. It has roasted kohlrabi, beets, sweet potatoes and pepitas over a bed of mixed greens, kales, quinoa, feta and dried cranberries with a sesame ginger dressing. 

 

I will be making this salad on WZZM TV13 on Friday, December 1st on My West Michigan between 9-10am. Tune in and see how to make this delicious salad for the upcoming holiday season using Zoye Oil. I love using local ingredients in my recipes and Zoye Oil is located right here in Zeeland, Michigan. #MealsFromTheMitten #CelebratingTheSeasonsInMichigan 

 

 

FALL HARVEST SALAD 

(SERVES 8) 

 

ROASTED VEGGIES

1 cup peeled and cubed kohlrabi

1 cup peeled and cubed beets

1 cup peeled and cubed sweet potato 

1 tablespoon Zoye Oil

1 teaspoon salt 

1/2 teaspoon pepper 

 

 SESAME GINGER DRESSING

1/4 cup rice wine vinegar

2 tablespoons soy sauce 

1/2 teaspoon sugar

1 teaspoon minced garlic

1 teaspoon minced ginger 

1/4 teaspoon red pepper flakes 

1/2 teaspoon toasted sesame oil 

1/4 cup Zoye Oil 

 

4 cups chopped kale

4 cups mixed greens

1 cup cooked quinoa 

4 ounces crumbled feta cheese

1/4 cup dried cranberries or cherries 

 

Directions:

Preheat oven to 400ºF. 

 

Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. (I like to keep them separate while roasting or the beets will turn the rest pink.) Evenly oil and season each packet of veggies, then roast for 15-20 minutes or until fork tender. Remove from oven and set aside.

 

In a small bowl, mix together rice wine vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.

 

Add 1/4 cup of dressing to kale and massage well to soften the kale. Then add quinoa and feta to the softened kale. 

 

To assemble, add the mixed greens to a large salad dish.  Next add the kale, quinoa and feta mixture. Then add the roasted kohlrabi, beets and sweet potato. Drizzle on some dressing, followed by dried cranberries or cherries. 

 

Optional- add roasted pepitas (pumpkin seeds) on top.  

 

 

 

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About Gina

Gina Ferwerda is a cookbook author, TV personality, food and travel blogger, business entrepreneur, and co-founder of the 100+ Women Who Care of Oceana County. 

 

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