Although I consider myself more of a city gal, one of the things I love about going to school in a small rural town is the proximity to local food producers. I always get a kick out of being able to drive down the street and pass the bee keeper that makes the honey I buy, or visit a market and chat to the farmers that are growing the vegetables I eat.
Fall is by far the most exciting time to be in the Annapolis Valley. From September to November the town is bustling with tourists, charity events, festivals, and sports games, and in my opinion, it is when all the best local produce is available.
I support the concept of 'shopping local', but not at the expense of quality. Admittedly by January the supply of fresh produce dwindles, but in the Fall months I can't help but walk into the local farmer's market and be wowed by the freshly-picked berries, juicy tomatoes, and vibrant leafy greens.
Reasons I like to buy locally-produced food:
1. It can stay fresher for longer. Remember it hasn't sat on a truck for a week to get to you.
2. The food is often tastier. Farmers have put a lot of love into growing/raising this food, often without the use of harsh pesticides, or hormones.
3. Sometimes items can even be cheaper, making it more affordable to buy my favorite (but frightfully expensive) honey crisp apples.
After my last visit to the Wolfville Farmer's Market I was inspired to create a new dish with all the delicious things I had picked up. This salad celebrates all the awesome food Nova Scotia has to offer, and is a great new way to use fall veggies.
This salad has got a nice mix of sweet and savory going on. Roasting the butternut squash brings out its sweetness and creamy texture, and a maple-balsamic vinaigrette helps to balance the bitter notes of the kale.
Quick tip for kale salads: use your hands to massage in the dressing. This helps soften the leaves, making them less chewy and easier to eat in a salad.
The pomegranates act as little jeweled croutons, providing some crunch, a pop of color, and antioxidants. Walnuts and local feta round out the salad line up, adding in some healthy fats and protein.
Deseed your pomegranate the easy way: Deseeding a pomegranate seemed like way too much hassle until I learned this quick trick. Cut the pomegranate and half and hold it over a bowl, so the cut side is against your fingers. Wack the the top of the pomegranate with the back of a wooden spoon, and the seeds will fall right out into the bowl. Your fingers will catch any of the white pith, preventing it from falling into the bowl with the seeds. Genius!
A delicious (and nutritious) way to celebrate Fall!
Autumn Harvest Salad
serves 4
1 large bunch of kale ( I prefer dinosaur kale for this salad, but any variety will work)
1 large butternut squash, peeled, and chopped into 1 inch chunks
seeds of 1 large pomegranate
1/2 cup of walnut pieces, toasted
1/2 cup of feta, crumbled
1-2 tbsp olive oil
2 tbsp brown sugar
For the Maple-Balsamic Vinaigrette:
1/4 cup olive oil
3 tbsp balsamic vinegar
1 tbsp dijon mustard
1 tbsp pure maple syrup
pinch of salt and pepper
1. Preheat oven to 375 F. Place peeled and chopped squash in a large bowl, then add the olive oil, brown sugar, season with salt and pepper, and toss to combine, Arrange the squash evenly on a large parchment-lined baking sheet, and bake for 20-25 minutes, flipping the squash halfway through cooking. The squash should be soft in the center but still provide a bit of resistance when you press them between your fingers.
2. Remove the squash from the oven, and reduce the temperature to 350 F. place the walnut pieces on a clean, dry baking sheet and bake until fragrant and lightly toasted, 5-10 minutes. Watch them closely to ensure they don't burn.
3. Chop the kale and add to a large salad bowl. Whisk together all vinaigrette ingredients, then drizzle over kale. Massage the dressing into the kale with your hands until it begins to wilt and all the leaves are well coated. Add in the roasted squash, toasted walnuts, pomegranates, and feta, then toss to combine.