The happy, feel-good salad
Another salad? Yes, but this one is the ultimate one, the unique one, the pretty one, the extraordinaire one, the happy and feel-good one! I make this salad every fall.
Eating this salad is a pure pleasure : for the palate, the body and the mind. Each ingredient is a tasty superfood . With tons of flavors, textures, colors….
This salad is made with 98% of my local Farmer’s Market . The morning I went to the market , all my favorite seasonal Fall produces were displayed, gorgeous, vibrant, inviting. The air was a little crisper, a delicious salad was definitivily on my mind.
Temecula has the best farmers markets ( twice a week) . Even if Socal struggles with an emergency drought local farmers and ranchers cultivate amazing produces all year long. I am so thankful for that. Eating local help my body , my community and the planet earth. Exactly what Thanksgiving is about.
NOTES: This is a vegetarian salad. If you subtitute maple syrup for honey you have a vegan salad. Any nuts can be used .If you are extremely gourmand you can add some goat cheese or brie in the salad extremey addictive!
Thanksgiving Salad
Ingredients
- 2 bunches of curly kale
- 3 fidji apples, chopped
- 3 persimons chopped
- 2 small beets ( roasted in the Dutch oven with little water), chopped
- 1 pomeganate, using seeds
- 1/2 cup dried cranberries
- pistachios shell off
- 2 peeled kiwis chopped
- 2 cups grapes, some may be cut in 1/2 ( prettier)
Dressing
- 1/2 lemon juiced
- 1 grapefruit juiced
- 2 Tbsp raw local honey
- 2 Tbsp olive oil
- White balsamic vinegar / optional ( from Trader joes)
Instructions :
Pull the kale leaves off from the tough stems and discard the stems. Use a chef’s knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
All produces need to be well washed and dried .
In the same salad bowl add all other ingredients except the dressing ones.
In a jar container add all dressing ingredients close with a lid and shake well. Pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Cover the salad bowl , refrigirate, Let the salad marinate in the dressing for at least an hour
