Fall-elujah!
“To everything, turn, turn, turn,” goes the old Pete Seeger song based on Ecclesiastes. As the weather turns colder, you’ll turn to these fall-themed recipes from local foodie Elite Jakob again and again.
Elite Jakob is a Reisterstown-based integrative health coach, food blogger and author of the self-published cookbook “I Live in my Kitchen, But You Don’t Have To.” For more recipes from Jakob, visit her website, Iliveinmykitchen.com and follow her on Instagram and TikTok @Iliveinmykitchen.
Confetti Kale Salad
Ingredients
For the Salad:
- 1 bunch kale, chopped into bite-size pieces (or 1 bag pre-shredded clean kale)
- 2 carrots, slivered (or 1 cup pre-shredded carrots)
- 1 apple, sliced to thin sticks
- 1 cup cooked red quinoa (1/2 cup dry cooked in 1 cup water)
- 1 cup shredded red cabbage
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries for garnish
For the Dressing:
- 5 Tablespoons extra virgin olive oil
- 3 to 4 Tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- Sea salt and freshly ground pepper
Instructions
- Combine the dressing ingredients in a jar and mix well.
- Add kale and dressing to a large bowl and toss it well using two big spoons or your hands. This will soften the kale a bit and make it more flavorful.
- Add the cabbage and toss again.
- Add the rest of the salad ingredients (except for the dried cranberries) and toss well.
- Garnish with the dried cranberries.
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