Chef Adam Mosher of The Lodge at Woodloch in Hawley, Pennsylvania, sent along this seasonal recipe. A delicious autumn mix of beets, figs, pistachios and ricotta cheese is combined with kale to create a hearty salad bursting with the flavors of fall.
Kale is the trendy green of the past few years, and rightly so. Deliciously healthy, kale is low in calories, high in fiber and has no fat. It’s also great for detoxing because of its fiber and sulfur content, and has anti-inflammatory properties as well. If you can’t find red Russian kale, tuscan or dinosaur kale also works well for salads, as does baby kale.
Autumn Kale Salad (Serves 2)
1 bunch red Russian kale
1 bunch rainbow Swiss chard
¼ cup chopped Turkish figs
1 oz. ricotta salata cheese
1 red beet peeled, halved and thinly sliced
Juice of 1 lemon
1 tsp olive oil
½ tsp cinnamon
¼ cup toasted pistachios
- Clean kale and chard; keep leaves whole.
- Lightly sauté in a pan with olive oil until slightly wilted and color has brightened. Remove greens from pan and add beets; lightly sauté until tender.
- Toss everything together and garnish with zest of one lemon or fresh chopped tarragon.
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