Well folks, the day has come. This is the last week of the Senkos Farm CSA for the season. In your share you will find:
- Salad mix
- Purple cabbage
- Winter squash
We had hoped to have some big green cabbage to throw in, but since we didn’t get them int the ground until summer had already started to cool off, they’re not quite ready yet. In early November we will have a big fall box available for sale- full of herbs, winter squash, other items that store well, and evidently- green cabbage!
Here’s one of our favorite Thanksgiving salad recipes, really good any time during the fall or winter:
Ingredients for Hearty Kale Salad with Winter Squash, Pomegranate Seeds, and Toasted Hazelnuts
- 1 Large bunch kale, stems removed and discarded, torn into bite sized pieces
- 2 cups winter squash peeled, halved, seeded and cut into 1.5 inch pieces
- 4 tablespoons Olive oil, divided into 1 tbsp and 3 tbsp
- 3/4 cup Pomegranate seeds
- 1/2 cup hazelnuts
- 1 teaspoon Dijon mustard
- 2 tablespoons Lemon juice
- 1 teaspoon Maple syrup
- 1/4 teaspoon Sea salt
- Black pepper to taste
- Preheat the oven to 375 degrees. Toss the squash in 1 tbsp olive oil and season with salt and pepper on a baking sheet. Roast for 30-35 minutes, or until golden, stopping halfway through to stir.
- While squash is roasting, place the hazelnuts in a shallow baking dish (or a pie pan) and toast in the oven for 4-6 minutes, or until they are golden. Check them frequently and remove them the moment they start to get brown. Once they’ve cooled a little, chop them roughly and set aside.
- Whisk together the remaining olive oil, mustard, lemon, maple syrup, sea salt, and pepper. Pour 3 tbsp over the kale to begin with, and “massage” the kale well with your hands, till it’s coated in the dressing and taking on a soft, almost wilted texture. Add the remaining dressing as needed and according to tastes. Add pomegranate seeds and hazelnuts.
- Once the squash has finished cooking and has cooled for 10-15 minutes, add it to the salad and serve.