Fall is officially here and while I’m not yet ready to put pumpkin in everything, I am ready to work some wonderful warming spices into my ingredient repertoire. momme meals Green Festival Fall Salad brings together fall market produce with cinnamon and ginger, two of my favorite fall flavors.
Created as a salad, this simple recipe can be turned into a meal with the addition of your most loved protein. Think roasted chicken or tricolored quinoa. You can also substitute or mix in other fall produce like rainbow chard, apples and pears.
No matter what, have fun with it and be sure to make plenty of extra dressing to have on hand for use throughout the week. From marinating chicken to coating your sautéed fall veggies, this vinaigrette is DELICIOUS on just about anything.
Cinnamon Ginger Vinaigrette
4 tablespoons olive oil
2 tablespoons apple cider vinegar
2 tablespoons maple syrup
1 tablespoons minced shallots
1/2 teaspoon grated ginger
1/2 teaspoon ground cinnamon
pinch of salt
3 cups thinly cut kale (any curly or flat leaf variety works)
1 white peach cubed, skin on
1/4 cup sunflower seeds
1/4 cup goat cheese
Optional: ½ cups quinoa or roasted chicken
Prepare the kale by folding each leaf in half and cutting down the center of the leaf to remove the spine. Once the spine is removed, roll the leaves together like a cigar and cut ¼ kale ribbons. Place the kale in a bowl.
Leaving the skin on, cut the peach into ½ inch cubes. Place in a bowl and set aside.
In a large bowl add the minced shallot, cinnamon, grated ginger, maple syrup and apple cider vinegar.
Begin mixing the ingredients. Continue to mix while slowly pouring in the olive oil.
Once the olive oil is fully incorporated into the vinaigrette add the cut kale, peach cubes, sunflower seeds and goat cheese to the bowl.
Hand-toss the salad until each leaf is fully coated.
Plate and enjoy!
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