|2 servings||calories per servings 690||protein serving 12 g||carbs per serving 81 g||total fat per serving 39 g|
Apple, radish, kale… that’s right, it’s autumn! This salad has a lot to offer. In addition to superfood seasonal veggies, there are also dried figs and pecans. The croutons are surprisingly easy to make; by simply taking fresh whole grain bread and slicing, spicing, and baking until crunchy, they add a satisfying layer of texture and flavor to the salad. It’s crisp and refreshing while also being hearty and satisfying, making for a most delicious dish to ring in the season.
|Nutrition Facts||/ Per Serving|
|Total Fat||39 g|
|Saturated Fat||4 g|
|Trans Fat||0 g|
|Total Carbohydrates||81 g|
|Dietary Fiber||14 g|
Heat oven to 375° F
MISE EN PLACE
Cut bread into cubes. Remove stems from kale, and chop them finely. Slice kale leaves as thinly as you can. Peel and mince shallot. Core and cut apples into small dice; place in a bowl and cover with water to prevent them from browning. Trim and thinly slice radishes. Chop figs.
In a mixing bowl, toss bread and pecans with 1 tablespoon olive oil, cumin and 1/4 teaspoon PeachDish Salt. Spread bread cubes in a single layer on a baking sheet, leaving pecan pieces in the bottom of the bowl.
Toast bread in oven until just crisp, about 8 minutes. Add pecans to baking sheet, and continue to toast until bread is crisp and lightly browned and pecans are toasted, 2-4 minutes more.
In a mixing bowl combine kale stems, kale leaves, shallot, remaining 3 tablespoons olive oil, balsamic vinegar, sugar and 1/4 teaspoon PeachDish Salt. Squeeze and crush kale while mixing to combine.
When kale is well-crushed, gently mix in drained apple, radishes and figs. Taste and adjust seasoning as desired with PeachDish Salt.
Serve salad garnished with pecans and croutons, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...