Gina Ferwerda joins Gayle Guyardo on Bloom with an amazing Fall Harvest Salad recipe.
FALL HARVEST SALAD
1 cup peeled and cubed kohlrabi
1 cup peeled and cubed beets
1 cup peeled and cubed sweet potato
3 tablespoons avocado oil
1 1/2 tablespoons house seasoning
SESAME GINGER DRESSING
1/4 cup rice wine vinegar
2 tablespoons soy sauce
1/2 teaspoon sugar
1 teaspoon minced garlic
1 teaspoon minced ginger
1/4 teaspoon red pepper flakes
1/2 teaspoon toasted sesame oil
1/4 cup avocado oil
2 cups chopped kale
2 cups mixed greens
1 cup cooked quinoa
1/4 cup feta cheese crumbles
Roasted Pepitas (recipe below)
Preheat oven to 400ºF.
Add 3 sheets of aluminum foil to a baking sheet. Add cubed kohlrabi, beets and sweet potato to each piece of foil. Season with oil and seasonings, then roast for 15-20 minutes or until fork tender. Remove from the oven and set aside. (I like to keep the veggies separate while roasting; otherwise, the beets will turn the rest pink.)
In a small bowl, mix together vinegar, soy sauce, sugar, garlic, ginger and red pepper flakes. Drizzle in oils and whisk to emulsify the dressing. Set aside until ready to assemble.
Add 2 tablespoons of dressing to kale and massage well to soften the kale.
Add kale and mixed greens to a large salad dish. Add the roasted kohlrabi, beets and sweet potato, then top with quinoa. Drizzle on some dressing and sprinkle with feta cheese crumbles. Add roasted pepitas, if desired
1/4 cup raw pumpkin seeds (pepitas)
2 teaspoons oil
1/8 teaspoon salt
1/8 teaspoon ground ginger
Preheat oven to 350ºF.
Mix seeds, oil and seasoning together. Please seasoned seeds on a baking sheet and roast for 12-15.