The Squeeze

Brainfood for lush living

Fall Harvest Salad Recipes

October is a great month to get back in the kitchen and get your culinary jam on. The bounty of fruits and vegetables that our seacoast farms produce is a foodie’s dream. If you haven’t made a trip to the farmer’s market yet or visited a ‘pick your own’ farm, you must do so!

Vibrant wild flowers and happy sunflowers are dot the displays of overflowing heirloom tomatoes, kale varieties, rainbow chard, mixed greens, golden beets, juicy peaches and more. To find out what is being harvested now and where you can pick your own raspberries, peaches, apples and flowers check out Seacoast Eat Local’s Harvest Guide.

To inspire you, here are a couple recipes to enjoy during this bountiful time of year:

Beet & Carrot Salad

  • 2 beets, cleaned and peeled
  • 2 large carrots, peeled
  • 2″ piece of finger root, grated
  • 1/4 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 1 clove garlic, minced
  • sea salt and pepper to taste
  • 1 cup toasted walnuts
  • 1/2 cup pumpkin seeds

Grate beers and carrots into a medium-sized bowl. In a small bowl whisk together ginger root, oil, vinegar, garlic, salt and pepper. Add to veggies with walnuts and pumpkin seeds. Serve as is or on a bed of fresh mixed salad greens. Optionally, add local goat cheese if you’re not vegan.

Kale & Cranberry Salad

  • 1/2 cup extra virgin olive oil
  • 1/4 cup apple cider vinegar
  • 2 Tbsp. Dijon mustard
  • 1.5 Tbsp. agave, honey or maple syrup
  • 3/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 head red russian or curly kale, chopped
  • 1 cup shredded green cabbage
  • 1 cup shredded brussels sprouts
  • 3/4 cup dried cranberries

In a small bowl, whisk the first 6 ingredients to make a basic dijon vinaigrette. Place the kale in a large bowl and massage it with the dressing. Add cabbage, greens and cranberries and mix together. Optionally top with toasted walnuts or slivered almonds.

No time to cook? No worries…stop by one of The Juicery or Maine Squeeze shops and pick up one of The Juicery Kitchens seasonal meals.  Try our Vegan Kale Caesar Salad or Roasted Root & Bean!

 

Stacey Hamblett

Stacey Hamblett

Plant based chef. Holistic Nutritionista. Lover of Creativity.
Hi I am Stacey! I work as the Executive Chef & Nutritionist of The Juicery Kitchen. My passion is creating vibrant delicious healthy food to nourish the mind, body and spirit. I look forward to sharing this passion with you and inspiring you to live your most delicious life!

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