No time better than now to enjoy the bounty of Catskills farms and gardens. From Barber’s Farm in Schoharie to the Hobart Farmers’ Market, fresh produce is in abundance throughout the region just in time for autumn. Making the salad recipe below can be your new favorite fall activity!
For similar recipes highlighting farm-fresh produce, check out The Catskills Farm to Table Cookbook by Courtney Wade.
Autumn Harvest Salad
Serves 6
Ingredients
1 cup butternut squash, cut into 1/2-inch cubes
1 cup beets, cut into 1/2-inch cubes
1 teaspoon chili powder
1 teaspoon garlic powder
6 slices bacon, chopped and cooked until crispy
6 large sage leaves
4 cups arugula
4 cups kale, stalks removed and chopped
1 apple, thinly sliced
1 red onion, thinly sliced
1 fennel bulb, thinly sliced, fronds reserved and chopped
1/2 cup pomegranate seeds
Olive oil
Salt
Pepper
For the vinaigrette:
1/3 cup apple cider
1/4 cup red wine vinegar
1/4 cup olive oil
1 tablespoon grainy mustard
1 clove garlic, minced
1/2 teaspoon ground peppercorns
1/4 teaspoon fennel seeds, toasted and ground
Directions
First, prepare the smoked butternut squash and beets. Set a smoker (see recipe note below) to 275°F, with preferred chips (I used applewood), that have been pre-soaked in a mixture of half water, half apple juice. Line a cookie sheet with tinfoil; place peeled and chunked squash and beets on the sheet. Coat with olive oil and season with chili powder, garlic powder, salt and pepper. Place in the preheated smoker and smoke until the desired smokey flavor has been achieved (typically about an hour). The vegetables will not be fully cooked at this point. Remove the vegetables from the smoker and place them into an oven, preheated to 400°F. Bake until tender, but still firm, about 20–25 minutes. Remove from the oven and let cool.
Next, make the vinaigrette. Combine the apple cider, red wine vinegar, olive oil, mustard, garlic, peppercorns, fennel seeds, and salt in a mason jar. Seal with a lid and shake until combined. Add salt and/or vinegar as needed to achieve the desired balance.
To make crispy sage leaves, place fresh sage leaves in the reserved bacon grease and cook over medium heat until crisp. Remove and set aside on a paper-towel-lined plate.
Finally, assemble the salad. Combine arugula and kale and toss in a large serving bowl. Add sliced apples, red onion, and fennel, and toss again. Top with roasted butternut and beets, bacon, pomegranate seeds, crispy sage leaves, and reserved chopped fennel fronds. Drizzle with vinaigrette, reserving most of the dressing for individual servings if not serving immediately.
Recipe Note: If you don’t have a smoker, that is okay since it’s just used for flavor. You can just put the vegetables in the oven for a little longer at 400 degrees for 45 minutes to an hour until cooked to desired tenderness.
