Add something new to your Thanksgiving feast with this recipe from Heide Lang, Executive Chef and Owner of
Kale arugula salad with black truffle balsamic dressing and toasted pumpkin seeds
Serves 4-6
- ½ cup dried pumpkin seeds
- 1 teaspoon canola or sunflower oil
- 1 teaspoon kosher salt divided
- 3/4 teaspoon coarse pepper divided
- ½ cup balsamic vinegar
- 2 tablespoons of honey
- 1/3 cup black truffle oil
- 1/3 cup extra virgin olive oil
- 4-5 cups kale, stems removed finely chopped*
- 2 cups arugula
- 2 apples or pears thinly sliced
- ½ cup craisins, dried cranberries, dried cherries, blueberries, or other dried fruit
- Preheat oven to 350 degrees.
- Place pumpkin seeds tossed with oil, and ¼ teaspoon each of salt and pepper on a cookie sheet lined with parchment paper, and bake for about 5 minutes, or until they are lightly brown. Set aside.
- In a medium bowl, whisk together the vinegar and honey. Gradually whisk in both oils, and season the vinaigrette with ¾ teaspoon salt and ½ teaspoon pepper. (You can also add 1-2 teaspoons of any herb you like, such as rosemary or dill)
- In a large bowl, toss greens with the apples (or pears), walnuts, and craisins with the dressing.
Serve immediately. **
*You may also substitute the arugula for an additional two cups of kale if you want a uniform salad.
** Other suggested ingredients you may add for a non-gluten free salad include 2-3 cups garlic croutons and 3-4 ounces goat cheese.
Pear-Cranberry Ginger Chutney
Serves 6-8*
- 12 ounces fresh cranberries
- ¾ cup apple cider
- ½ cup light or dark brown sugar
- 2 pears, preferably (bosc or red star crimson) pears, peeled, cored and cut into ½ inch pieces
- 2 tablespoons peeled and minced ginger fresh ginger
- Place all the ingredients in a medium size saucepan.
- Mix well and bring to a boil.
- Stir occasionally on simmer for about 20 minutes or until sauce begins to thicken.
- Cool and store in refrigerator until ready to serve.
