Dinning with Neighbors|| Harvest in a bowl
If there is one thing, we all love and adore about fall is the coziness of it all. From “sweater weather,” to “PSL” (pumpkin spice lattes), to football and chili! Long gone are those summer days filled with fireworks and hotdogs, sandy feet and lobster rolls, and long are the days of lighter eating, too. But it doesn’t have to be. I find that in the fall our bodies naturally crave warmer, more nutrient dense foods. That’s no surprise, as our natural animal instincts are preparing us for shorter days and longer nights, and more specifically the nearing winter season.
During the summer, it is easy to eat “brighter and lighter,” mostly because the longer days allow for such vast food opportunities. But what about when our bodies are too tired from eating heavier this season? Whether it is the various holidays that surround this time of year, or because we have taken a deep dive into the season by celebrating its glory with pies and roasts and more; sometimes our cravings seek to be satiated by something hearty, yet light. This is when I turn to an easy to mix “harvest in a bowl” salad. Sure, you could go to your nearest chic salad bar to order one of their seasonally inspired salads to-go in its perfectly recyclable façade, but what about those days when the coziness of it all doesn’t inspire you to get in the car and pick one up for $16.95? Should you let this tasty opportunity slide, or will you try to conjure up your own version at home? I suggest the latter and once you realize that this delicious salad will be created in a second because you have already previously stocked your pantry with all your Neighbors essentials… well, then you might never go back to said brick-and-mortar salad bar.
This time of year, my absolute favorite greens are frisée and kale and for this salad in particular the kale from Chilly Hollow Farm is sensational. It is quite literally a bouquet of greens that will glare, not peek, out of your shopping bag causing a jealous rage to others walking by wishing that their greens could even match such a perfect bounty. To have a great “harvest salad” I believe you need texture, color, and flavor. Well, actually, I believe that those are the three main components of any salad, any time of year… but there is something about mixing ingredients for a salad this season that makes me want to be mesmerized by the jewel-toned hues which cause me to salivate over the forthcoming explosion of flavors.
I like to use a hearty green that will hold up to the overall weight this dish will have, making kale an obviously great option. You also need a protein, and this option doesn’t always have to be animal based as you may choose between wild rice, lentils, nuts, or tofu. In this case I am choosing both vegan and non-vegan options and going with Bob’s Red Mill farro and a tin of The Fishwife smoked salmon. I also love to add a little surprise “kick” with unexpected flavor profiles and textures. Roasted shishito peppers are a great option for this, as are the NORA spicy seaweed snacks, for example. To finish off this “bowl” you must have a great dressing. If you want to use your favorite bottled option or homemade recipe, then by all means. But if you are looking to try something new then I think with a ginger-miso dressing is the way to go and luckily Neighbors happens to have one that is simply perfection! The creamy, nutty yet slightly sweet dressing will give this salad the zingy mouthfeel it needs.
I hope you will find that fall fare doesn’t always have to be too heavy or too complicated and that you can still have some seasonal spontaneity with your food musings. This salad will travel well, (just mix in the dressing later), and will certainly impress all your friends at one of the many dining opportunities this season shares. I recommend washing it down with a delightfully crisp kombucha from Wild Bay, their new “apple spice” flavor is particularly perfect this time of year. As long as you keep your pantry stocked with these staples this season, you’ll be able to taste all the flavors of the season, anytime your cravings kick in!
“Harvest in a Bowl” Salad Recipe:
1 head of kale
1 C. of farro, cooked
1 can of smoked salmon
6 shishito peppers, roasted and sliced
1 pack of spicy seaweed snacks, hand crushed
Ginger-miso dressing to taste
Combine and mix all these ingredients into your largest bowl and dress to your liking and enjoy your harvest in bowl with a crisp kombucha!
