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!