For me the dressing is the finishing touch on any salad. One I often use is a basic vinaigrette using balsamic vinegar and honey.
This savory salad made with the fall favorites cabbage, arugula, spinach and apples is topped with a simple vinegar and olive oil dressing.
Cauliflower may have taken the lead as the trendiest vegetable, but I still love kale. It’s easy to grow in spring, fall and even winter if you live in a warm climate. It’s a great addition to soups, pasta and frittatas. My friend Alison Chino gave me this recipe for sesame kale salad tossed with an Asian-inspired dressing, sesame seeds and pickled onions. To make it a meal she suggests adding a piece of grilled salmon. Get more of Alison’s recipes on her blog.
If you haven’t been eating many sweet potatoes, this salad is a good reason to start. The creation of my dear friend Regina Charboneau it is rich in flavor. The sweet potatoes and spinach make it nutritious too.
If you’ve visited the farm, you’ve probably had this salad. It’s a favorite of mine for serving during our open house tours.