Creativity can freeze in the winter, do you ever feel that way? Productivity lulls. Goals waver. But the taste of fresh fruit in a raw a salad—now that refreshes me. Pears and apples are faithful through the gray. Cold. Wind. Ice (#icepocalypse2015). Anticipating spring and summer and vibrant colors and endless salads, always. But until then, tossing together this Pear, Apple, & Kale salad will help us all hang on. I hope.
PEAR, APPLE & KALE SALAD WITH CANDIED WALNUTS: + Kale (Norton Family Farms kale from the Franklin Farmers Market), finely chopped + Handful of golden raisins + 1 Pear, cubed + 1 Gala apple, cubed
CHAMPAGNE VINAIGRETTE: + 2 tbs champagne vinegar + 3 tbs olive oil + Dash Black Truffle Sea Salt (Queen's Cupboard) *Vigorously beat together until emulsified
Chop kale and generously coat with Champagne Vinaigrette. Set aside in fridge to chill.
ROASTED CANDIED WALNUTS: + Walnuts (halved/crushed) + 1/4 cup organic unrefined coconut sugar + 1 tbsp butter
Meanwhile, heat unrefined coconut sugar with butter in a sauce pan on low heat. Add walnuts to coat, quickly. ('Quick' is key here, move at the speed of light.. sound? Move fast). Once coated, move to a baking sheet with parchment paper. Leave space surrounding the nuts. Broil on low for just a minute or two. Remove from oven and sprinkle with more coconut sugar. Let cool. Note: WAX paper is not the same as parchment paper. A smokey, melted lesson I learned during the making of this post.
Toss chopped pears & apples, golden raisins, and roasted candied walnuts onto the kale. Serve as a side with cheese and crackers or as a full lunch portion.
I should note, for accountability, that I'm trying to drink more water and have found that muddling lemon, lime, and fresh mint from Bloomsbury Farms helps. Effort required to feel the benefits of a hydrated life…Worth it. How do you stay hydrated?