This recipe is by Market Chef Jenny Breen and was part of our Mill City Cooks live cooking demo last Saturday. Makes 8 servings as a main dish salad.
Fall Harvest Salad
By Jenny Breen
Ingredients
- 1 bunch kale-de stemmed and chopped
- 1 bunch collards, de-stemmed and chopped
- 1 ear of corn cut from cob
- 1 # (about 3 medium or 6 small) potatoes
- 1 small or half butternut squash, peeled and diced
- 1 can or 2 cups cooked garbanzo beans
For the Dressing:
- 1 ripe avocado, mashed well
- 1/4 cup toasted sesame oil,
- 1/4 cup olive oil,
- 2 T. Maple syrup or honey,
- 1/4 cup rice or cider vinegar (or lemon or lime juice)
- Salt
Instructions
- Roast potatoes and squash with olive oil and salt until tender and caramelized (about 20 minutes in a 400 degree oven) stirring once. If preparing on stovetop, heat oil to coat the bottom of a heavy metal pan, adjust to medium heat and cook potatoes and squash covered until caramelized and tender, stirring once.
- Sautee veggies in olive oil until bright and tender-about 3-5 minutes. Remove from heat and add to large bowl.
- Roast chick peas with olive oil, salt, turmeric, cumin, pepper, salt in oven for about 15 minutes or on stovetop until slightly crispy. Add to bowl.
- When potatoes and squash are done, add to bowl. (And, cook and add any other veggies that you like – zucchini, peppers etc).
- For dressing combine in bowl or measuring cup: 1 ripe avocado, mashed well, 1/4 cup toasted sesame oil, 1/4 cup olive oil, 2 T. Maple syrup or honey, 1/4 cup rice or cider vinegar (or lemon or lime juice) and salt. Mix well-if mixture seems too thick, add a bit more oil or vinegar depending on taste.
- When all veggies are cooked, cooled and combined, cover with dressing and mix well.
