Before I get completely obsessed with Pumpkin Spice and Winter Squashes, I wanted to do one more post on end of summer veggies. The last of the Tomatoes are available at my farmers’ market (summer went way too fast this year!), and I grabbed some this week along with some other fruits and veggies that are still available. I roasted the Tomatoes to really bring our the sweetness and threw everything into a big bowl with some kale and quinoa for a hearty kale salad that I enjoyed all week. I threw everything together with my favorite hot honey mustard vinaigrette and some feta.
For the Tomatoes, I choose to oven roast mine to really bring out their sweetness. Feel free to roast yours or leave them plain, halved or chopped, and sprinkled liberally with salt. If you choose to roast yours, preheat your oven to 400 degrees and slice your Tomatoes in half (lengthwise). I used San Marzano Tomatoes above (smallish tomatoes, slightly larger than Grape Tomatoes). Arrange your Tomatoes cut side up in a single layer on a baking sheet and drizzle with 1 -2 tablespoons of Olive Oil. Season with Salt and Pepper and roast for 40 – 50 minutes. You will know they are done when they are slightly smaller in size and wrinkly on the sides.
I’m a big fan of making your own dressings for salads. My go-to dressing is a tangy dijon mustard vinaigrette from Ina Garten, which can be found here. I have adjusted this slightly by adding a bit of Spicy Honey, I used this brand, but you can use regular honey or omit all together if you prefer.
- - 1 large bunch of Kale, stems removed and chopped into bite size pieces
- - 1 pint of Tomatoes, sliced and roasted per the instructions above
- - ½ cup of Quinoa, cooked according to package directions
- - 2 ears Corn, kernels removed from cob (I left mine raw, but grilled would be nice here)
- - ½ Red Onion, sliced thinly
- - Feta, to taste
- Drizzle Kale with 1-2 tsp of Olive Oil and sprinkle with Salt. Massage Kale for a few minutes, until Kale is dark green and softened.
- Oven Roast Tomatoes according to directions above, let cool and add to the Kale.
- Add cooked Quinoa, Raw Corn Kernels and sliced Red Onion to the massaged Kale.
- Top with Feta and desired amount of Ina's Dressing, recipe found in the link above.
Hope you all make & enjoy. Love, M.