Farm Stand + Fall Kale Salad (YUM!)

Step 1: Stop by the HarbinSTRONG Farm Stand today for fresh locally grown kale (pick up other veggies while you’re there!).  The Farm Stand is open from 11 a.m. to 1 p.m. at 1825 Martha Berry Boulevard in the front parking lot.

Step 2: Try this amazing fall salad

Nutty Harvest Honeycrisp Kale Salad


smoky honey pepita clusters

  • 1/2 cup pepitas
  • 1/2 tablespoons coconut oil
  • 2 to 3 tablespoons honey
  • 1/4 teaspoon smoked paprika
  • pinch of salt

sweet and spicy toasted pecans

  • 1/2 cup pecans
  • 1 1/2 tablespoons honey
  • 1/2 teaspoon red pepper flakes
  • 1/8 teaspoon ground nutmeg

cinnamon shallot vinaigrette

  • 2 tablespoons red wine vinegar
  • 1 1/2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 shallot, diced
  • 1 garlic clove, minced
  • 1/4 to 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup olive oil


  • 4 to 6 cups chopped tuscan kale (or the kale of your choice)
  • 2 honeycrisp apples thinly sliced
  • 3 ounces freshly grated sharp white cheddar cheese


smoky honey pepita clusters

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!

Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.

sweet and spicy toasted pecans

Heat the pecans in a nonstick skillet over low heat, stirring often, until fragrant and toasty. Stir in the honey, red pepper flakes and nutmeg. Let the honey bubble and stir for a few minutes, then transfer the pecans to parchment paper and let them cool completely.

This recipe is reposted from 

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