RECIPE: Winter Hoop House Salad



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Hoop House Salad

RECIPE: Winter Hoop House Salad

  • Author: Randi Baird


Come late summer, I plant my unheated hoop house with hardy root vegetables and leafy greens, including kale, daikon radish, watermelon radish, parsley, and arugula. These specific crops can withstand freezing and thawing temperatures and can be harvested throughout the fall and winter months. This salad I made in January was inspired by what was on hand, mixed with a few other ingredients for deliciousness, color, and flavor. I’ve brought this winter salad to a few parties now, and everyone asks for the recipe. Serves 6 to 8


  • 1 bunch of kale, rinsed, stripped from stalk, torn or chopped into bite-sized pieces (about 8 cups)
  • 1/2 head red cabbage, sliced thinly, with a mandoline slicer if available (2 to 3 cups)
  • 1 tablespoon olive oil
  • Salt
  • 1 cucumber, peeled, or 3 mini cucumbers, unpeeled, sliced thinly into rounds, on a mandolin if available
  • 1 cup daikon or watermelon radish, or more to taste, peeled and sliced thinly into rounds, then cut in half
  • 1/3 cup dried cranberries or cherries, roughly chopped
  • 1/2 cup pumpkin seeds or sliced almonds, toasted in 350°F oven for 6 to 8 minutes
  • 1 cup crumbled feta cheese




  • 2 tablespoons white vinegar
  • 2 teaspoons freshly squeezed lemon juice
  • 1 garlic clove, finely minced
  • 5 tablespoons olive oil
  • 2 to 3 teaspoons maple syrup 2 good pinches of salt



  1. Place the kale and cabbage in a large bowl, drizzle with the olive oil, and add 2 good pinches of salt. Vigorously toss and massage the salt and oil into the kale and cabbage until well coated. The kale should be soft and easy to chew.
  2. Place the massaged kale and cabbage in a wide, shallow salad bowl and add the cucumber and cranberries or cherries. Place the daikon or watermelon radish artfully around the edges.
  3. Make the dressing by combining the vinegar, lemon juice, garlic, maple syrup, olive oil and salt. Pour desired amount over the salad and gently toss.
  4. Top with the toasted nuts and feta. Enjoy your winter bounty!


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Randi Baird
Randi Baird
Randi Baird is a Martha’s Vineyard-based editorial and commercial photographer specializing in food, lifestyle, and portraiture. Her work as a photojournalist for Greenpeace International informed and guided her passion as a champion for the environment through her lens. For over 30 years, she has used her photographs as a means for communication, education and social change. She has photographed three cookbooks to date, including WHOLE IN ONE, by Ellie Krieger; Simple Green Suppers, by Suzie Middleton; and Three Island Chef - By Deon Thomas. She co-founded Island Grown Initiative in 2006, a non-profit who’s mission is to increase local food production, reduce food waste, and expand access to healthy, affordable food throughout the Martha's Vineyard community. Her images have received worldwide attention distributed by the Associated Press, United Press International and Getty images. Randi is a backyard grower of fruits, vegetables, poultry and tends bees with her family in West Tisbury, MA.

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