Soup and Salad

This summer I wrote about my favorite “summer salad,” well today I am going to share my favorite “winter salad” – as well as one of the many soups I’ve whipped up this season.

Kale and Persimmon Salad

• 5 cups kale, chopped/shredded
• 2 Fuyu persimmons, cut into wedges
• 1 cup walnuts, toasted and chopped
• 1/2 cup Gorgonzola crumbles
• 1 lemon, halved
• 1/4 cup Greek yogurt
• 1/4 cup olive oil
• 1 clove garlic, minced
• 1/2 teaspoon Worcestershire
• 1 teaspoon Dijon mustard

1. Massage kale with juice of half a lemon and let marinate in fridge for an hour or so.
2. Prep dressing by blending remaining half of lemon juice, Greek yogurt, olive oil, garlic, Worcestershire, and Dijon in an airtight container.
3. Drizzle dressing over kale (when ready) and gently fold in persimmons, walnuts and cheese.

Leek, Fennel, Apple and Walnut Soup (dairy free, gluten free, vegan)

via The First Mess

• 2 tablespoons grapeseed or olive oil
• 3 leeks (I used 1 leek, 1 yellow onion and a few green onions)
  • white and light green parts chopped
• 4 sprigs thyme, minced
• 1 fennel bulb, cored and chopped
• 1 medium apple, cored and chopped
• 1/2 teaspoon ground tumeric
• 1/2 cup walnut halves, toasted
• 4 cups vegetable stock

1. Heat oil in a large soup pot over medium and add chopped leeks (and onion) and thyme and stir. Saute until leeks are soft (about 4 minutes).
2. Add chopped fennel and apples and stir.
3. Add turmeric and stir until combined.
4. Saute until fennel starts to soften (another 4 minutes).
5. Add walnuts and stir.
6. Season with salt and pepper and add vegetable stock and (guess what) stir.
7. Bring the pot to a boil and simmer until all the produce is soft (about 15 minutes).
8. Remove soup from heat and use an immersion blender to mix until smooth.
9. Serve hot with drizzled maple, toasted walnuts and fennel fronds.

* I love adding sliced hot Italian sausage to it for an easy winter meal!