I adapted the Fall Harvest Apple and Kale Salad from Tieghan Gerard’s blog: Half Baked Harvest. I omitted the pomegranate seeds, prosciutto, and pepitas, and added husk cherries.
When going grocery shopping for this recipe, I wanted to do as much as possible at my local farmers’ market, Marshall’s Farmers’ Market in Eden Prairie.
I was asking one of the vendors for something that she thought was especially “fall-y,” she immediately brought me to the husk cherries. Husk cherries have a very tropical flavor and can go in anything from pies to salads. If I hadn’t visited the farmers’ market, I never would have tried husk cherries, which I believe are going to be one of my new favorite ingredients to cook with. Find my adapted recipe below:
Salad
1 tablespoon extra virgin olive oil
2 heads kale, shredded
2 zestar apples, thinly sliced
1/2 cup crumbled feta cheese
1 cup Husk cherries
Cider Vinaigrette
1/3 cup extra virgin
olive oil
1 shallot, thinly sliced
2 tablespoons apple cider vinegar
1 tablespoon fig preserves
1 tablespoon fresh thyme leaves
kosher salt and pepper
1 pinch crushed red pepper flakes
Directions
Chop the kale, slice apples, and peel husk cherries
Combine all salad ingredients
Combine all vinaigrette ingredients
Pour dressing over salad and enjoy!
