|Cozy Autumn Kale Salad|
To some extent, there’s nothing new under the sun when it comes to cooking (and about everything else). I can’t begin to fathom the amount and variety of kale salads that have poured forth from the blogosphere in the last three years. And yet, until now, I didn't have my own kale salad.
This kale salad was created as a herald of Autumn and an addition to my first Rosh Hashanah dinner with my fiancé and his family. Instead of the typical raw kale salad, I chose flavors and cooking methods that suggest warmth and mimic rich colors of the fall—cooked grains, ginger, toasted hazelnuts.
Figs are one of my absolute favorite fruits, but I can only find them fresh for a select, fleeting season. They are incredible sources of dietary fiber, and their deep purple hues indicate anthocyanins, a potent class of antioxidants. Before oven-drying them for this recipe, I was sure to enjoy several in their raw, juicy state.
This salad turned out just as I’d hoped. By baking the kale and combining it with soft, filling quinoa, I created a dish that feels cozy and satisfying, despite being quite light. The marriage of hazelnuts and figs is complemented by my tangy Maple Ginger vinaigrette, and the love triangle only improves over time. It was also very well received by my sweet future family, and it truly felt like the perfect dish to welcome a new season and a new year.