Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Hoop House Salad

RECIPE: Winter Hoop House Salad


  • Author: Randi Baird
  • Yield: Serves 6 - 8 1x

Ingredients

Units Scale

For the Salad:

  • 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

For the Dressing:

  • 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

Instructions

  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!