Apple-Arugula-Kohlrabi Salad
CATEGORIES
INGREDIENTS
- Cooking Time: 10 min
- Servings: 4
- Preparation Time: 5 min
- SALAD
- 1/2 cup (50 g) raw pecans
- 1 bag of arugula from our farm
- 1 apple, quartered, cored and thinly sliced lengthwise
- 1 kohlrabi (or 1-2 rabioles/white turnips), cut in matchsticks (I don't peel them)
- A few radishes (or 1-2 rabioles/white turnips), sliced or cut in half moons
- 1 green onion, thinly chopped (or 1/4 cup red onions, chopped)
- Optional: 2 Tbsp (20 g) dried cranberries
- DRESSING
- 1 large lemon, juiced (~3 Tbsp, 45 ml)
- 1 Tbsp (15 ml) maple syrup
- Pinch each sea salt + black pepper
- 3 Tbsp (45 ml) olive oil
DIRECTIONS
- Preheat oven to 350 degrees F (176 C) and arrange pecans on a bare baking sheet.
- Bake pecans for 8-10 minutes or until fragrant and deep golden brown. Remove from oven and set aside.
- While pecans are toasting, prep remaining salad ingredients and add to a large mixing bowl.
- Prepare dressing in a mixing bowl or mason jar by adding all ingredients and whisking or shaking vigorously to combine. Taste and adjust flavor as needed.
- Add pecans to salad and top with dressing. Toss to combine and serve immediately. Serves two as an entrée and 4 as a side.
- Store leftovers (dressing separate from salad) covered in the refrigerator for 2-3 days (though best when fresh). Dressing should keep at room temperature for 2-3 days when well sealed.