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Tis the season for pumpkins, dark beers, chocolate and beef stew. Now imagine them altogether with the beef falling apart and melting into the slight bitterness of the chocolate & beer accenting the luscious sauce.
Glistening pomegranates and toasted almonds decorate shreds of kale that are lightly marinated in an apple cider dressing. This is even better the next day as the flavors have time to absorb.
Pieces of fuyu persimmon complete the dish, but fresh pear or apple work as well. Save yourself some time by purchasing the pomegranate seeds and the almonds already toasted.
Bits and pieces of vegetables are tossed together with lentils and then simply splashed with a bit of olive oil and vinegar. Mix and match the vegetables as they are available to you and don’t worry about exact portions of any ingredient. Leave the dressing, cheese and nuts off if making a large batch. This will help the salad keep a bit longer and you can adjust the extras to your personal taste just prior to serving.
Perfect for sandwiches or lying on a bed of fresh greens. Use leftover cooked chicken, chop, shred or tear it into bites. Toss it with apples and fresh veggies and as much of the creamy dressing as you like. Yogurt is used to lessen the mayonnaise, but you can skip the yogurt if you are dairy-free. The secret ingredient is ginger- fresh or powdered- but if you leave it out it will still be tasty.
Simply toss these together when in season- if they are flavorful enough they will only need a splash of olive oil and vinegar to make it a complete side.
