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About the Dish

8 ounces Spring Onion
6 ounces Carrot
8 ounces Kale
1/2 teaspoon PeachDish Salt
1/2 cup Teff
2 tablespoons Apple Cider Vinegar
1 teaspoon Honey
1 1/2 ounces Dried Cherries
1 cup Crunchy Mix
Per Serving
Calories 604
Total Fat 23 g
Saturated Fat 3 g
Trans Fat 0 g
Polyunsaturated Fat 3 g
Monounsaturated Fat 0 g
Cholesterol 0 mg
Sodium 604 mg
Total Carbohydrates 84 g
Dietary Fiber 15 g
Sugar 18 g
Protein 19 g
Chef Seth Freedman

Since graduating first in his class in 1999 from the Culinary Institute of America, Seth Freedman has cooked with top chefs in New York City and later with the Four Seasons, and Star Provisions at Bacchanalia in Atlanta. Freedman has been serving as PeachDish’s culinary director since 2014, developing Southern-inspired recipes each week using local ingredients. Seth was honored as a Georgia Grown Executive Chef in 2016.


Heat oven to 425° F. Prepare your mise en place: Cut onions to separate white part from the green part, and cut bulbs into wedges that are the same thickness as the stalk. Cut carrots into 1-inch pieces (a fun and pretty way to cut the carrots is an ‘oblique’ cut, to do this hold the knife at a 45-degree angle to the carrot, make a cut, then roll the carrot 1/4 turn; repeat in a rocking motion). Remove stalks from kale, and cut into 1/2-inch pieces; slice kale leaves as thinly as you can. Roughly chop cherries.
On a baking pan arrange onion wedges, carrots and kale stems. Drizzle with 1 tablespoon olive oil, and sprinkle with 1/4 tsp. PeachDish Salt. Toss to coat vegetables evenly, and spread out in a single layer. Roast in oven 4 minutes. Remove pan from oven, and sprinkle teff over the entire pan. Continue to roast until vegetables are lightly browned and tender, 8-12 minutes more.
While vegetables cook, in a mixing bowl combine kale leaves, 1/4 teaspoon PeachDish Salt, remaining 2 tablespoons olive oil, cider vinegar, honey, cherries and several turns of pepper from your pepper mill. Squeeze, squish and press the kale while mixing to combine; your goal is to crush the kale and mix the resulting liquid with the dressing ingredients. Taste and season as desired with PeachDish Salt.
Top salad with roasted vegetables and Crunchy Mix. Enjoy!