Delicata Squash & Kale Salad

This hearty salad is also excellent topped with fresh apples!

Ingredients:
½ cup cubed Delicata squash
1 bunch Lacinato kale, ribs removed and finely sliced
¼ cup almonds, chopped
¼ cup crumbled Westward blue cheese
Extra-virgin olive oil
Sea salt and fresh ground pepper
Fresh lemon juice
Grana cheese, for shaving

Method:
1. Heat oven to 425°. Toss squash cubes in just enough olive oil to coat, and season with salt and pepper. Spread on a baking sheet, leaving space between the cubes. Roast in the oven until tender and caramelized, about 40 minutes, tossing with a spatula every 10-15 minutes. Toast the almonds on a baking sheet in the same oven until they start to smell nutty, tossing once, about 10 minutes. Let cool.

2. In a large mixing bowl, toss the kale with the almonds, blue cheese and squash. Season to taste with lemon juice and olive oil (approximately 1 tablespoon lemon juice and 2 tablespoons olive oil). Season to taste with salt and pepper.

3. Place salad greens in large serving bowl. Garnish with shaved Grana cheese, if desired, and serve.

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Chicory Salad with Honey-Mustard Vinaigrette

This light and bright dressing is the perfect compliment to peppery chicory greens.

Ingredients:
6 cups mixed red, green and pink chicory, leaves separated and torn
1 cup pecans
¼ cup sherry vinegar or red wine vinegar
¼ cup whole grain mustard
2 tablespoons honey
¼ cup thinly sliced chives
¼ cup Samish Bay Vache cheese
Extra-virgin olive oil, for drizzling
Sea salt and fresh ground pepper

Method:
1. Preheat oven to 350°. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 6-8 minutes. Let cool; crush or coarsely chop.

2. Whisk vinegar, mustard, and honey in a large bowl to combine. Add chicory, chives, and half of the pecans. Drizzle with oil, season with salt and lots of pepper, and toss to coat. Top salad with remaining pecans and Vache cheese.

Beet, Carrot & Pomegranate Salad

This colorful salad is perfect for winter and beyond.

Ingredients:
5-6 small red beets, cooked and peeled
2-3 medium Chantenay carrots, peeled
½ cup pomegranate seeds
1½ tablespoons red wine vinegar
1 tablespoon honey
¼ cup extra virgin olive oil
¼ cup pistachios, chopped
1 tablespoon fresh flat-leaf parsley, chopped
Sea salt and fresh ground pepper

Method:
1. Slice the beets and carrots thinly using a mandoline or hand held slicer. Layer on a plate or platter, alternating the beets and carrots. Sprinkle with pomegranate seeds and set aside.

2. Mix the red wine vinegar and honey in a medium bowl. Slowly drizzle in the olive oil while whisking continuously. Season to taste with salt and pepper.

3. Drizzle the dressing on the vegetables to coat. Add pistachios and parsley. Season with additional salt and freshly ground black pepper as needed and serve immediately or at room temperature.

Seasonal Green Salad with Apples, Blue Cheese & Pecans

This fresh salad combines peppery greens and crisp apples slices and is finished with a light Champagne apple cider vinaigrette.

Ingredients:
½ pound mixed greens
1 apple, cored and thinly-sliced
½ cup crumbled Westward blue cheese
½ cup toasted pecans, roughly chopped
½ cup olive oil
2 tablespoons Champagne vinegar
2 tablespoons apple cider vinegar
1 tablespoon honey
1 teaspoon minced shallot
Sea salt and fresh ground pepper

Method:
1. In a large mixing bowl, toss mixed greens with the apple slices.

2. In a smaller bowl, combine vinegars, honey and shallot, then whisk in olive oil to combine. Season with salt and pepper to your liking.

3. Drizzle dressing over salad greens, tossing to combine. Top salad with crumbled blue cheese, toasted pecans and a twist or two of fresh ground pepper if desired.

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