Three ingredients for a quick and easy warm autumn salad
I'm a big fan of warm salads and love kale for its many nutritional benefits (as well as being really tasty!) so this recipe is an autumn go-to, especially as I have most of the ingredients growing in the garden. (Pine nuts and pumpkin seeds being the exception.)
I make this Warm Carrot, Apple + Crispy Kale salad for supper regularly, adding a few freshly picked lettuce leaves from my balcony around the edge for added garden goodness. (It's also very good over basmati rice.) It takes next to no time and - oh my goodness! - is spoon licking good.
It's so yummy that I usually scrape every last morsel from the roasting pan- but confess that I love the taste of aniseed so have tweaked the recipe to include fennel seeds (also growing in the garden and dried for winter use at the end of the year).
When I first made the dish, I added pumpkin seeds and pine nuts instead of the suggested mixed seeds (they were all I had) and I used fresh plump fennel seeds from the garden instead of dried. I also used my whirly apple corer gadget to make rings which I sliced instead of laboriously peeling and making matchsticks out of an apple. (I love a bit of time saving, especially when hungry.)
I've also made it with extra heat by adding finely chopped red chillies and some finely chopped fresh ginger batons, and served with a poached egg on top. I've also topped with grated cheddar, added chunks of feta cheese and sprinkled the egg with dried chillies ... although not all at once. I think this is one of those dishes that can be chopped and changed, quantities and ingredients, to suit.
Confession - there are, of course, more than just three ingredients in this recipe but I've focused on the main ones because they're available from the garden in the Autumn.
Here's my version of the recipe:
I make this Warm Carrot, Apple + Crispy Kale salad for supper regularly, adding a few freshly picked lettuce leaves from my balcony around the edge for added garden goodness. (It's also very good over basmati rice.) It takes next to no time and - oh my goodness! - is spoon licking good.
It's so yummy that I usually scrape every last morsel from the roasting pan- but confess that I love the taste of aniseed so have tweaked the recipe to include fennel seeds (also growing in the garden and dried for winter use at the end of the year).
When I first made the dish, I added pumpkin seeds and pine nuts instead of the suggested mixed seeds (they were all I had) and I used fresh plump fennel seeds from the garden instead of dried. I also used my whirly apple corer gadget to make rings which I sliced instead of laboriously peeling and making matchsticks out of an apple. (I love a bit of time saving, especially when hungry.)
I've also made it with extra heat by adding finely chopped red chillies and some finely chopped fresh ginger batons, and served with a poached egg on top. I've also topped with grated cheddar, added chunks of feta cheese and sprinkled the egg with dried chillies ... although not all at once. I think this is one of those dishes that can be chopped and changed, quantities and ingredients, to suit.
Confession - there are, of course, more than just three ingredients in this recipe but I've focused on the main ones because they're available from the garden in the Autumn.
Warm carrot, apple + crispy kale salad
(Prep 15 mins, cook 15-20 mins) (Roughly, serves 2 or 1 greedy person 😉)
Carrots - 3 med-large, peeled and cut into 6cm batons
Kale (curly or Cavolo Nero) - 4 good sized stalks
Apples - 3 medium (I grow Braeburn)3 teaspoons of fresh fennel seeds (or 1tsp dried fennel seeds)
2 Tbsp oil (olive, rapeseed, etc)
50g mixed seeds or nuts (I use 25g pumpkin seeds + 25g pine nuts)
A good drizzle of olive oil
Tamari soy sauce (optional or use ordinary soy sauce)
Seasoning (salt + pepper)
1. Preheat oven to 180C, gas 4. Place carrots in a bowl and toss with the rapeseed oil and fennel seeds to coat. Spread them out on a large roasting tin and roast for 5 minutes, then add the mixed seeds (or whatever you're using) and roast for a further 2-3 minutes until toasted and golden.
2. Add the chopped kale leaves (stalks discarded), toss with the carrots and seeds. I drizzled more olive oil over the kale at this stage plus a drizzle of Tamari soy sauce and a grinding of black pepper. Roast for a further 6 minutes until beginning to crisp.
3. Add the sliced apple rings, toss with other ingredients and pop back in the oven for two minutes.
4. Remove from oven, dish up and eat - on it's own, with a salad or as a side for a bigger meal.
Do you like the sound of this recipe? (Download the pdf here.)
Have you got any go-to favourites for your autumn garden produce? Share, please!
