For the Salad:
1 medium bunch curly kale washed and stems removed
1 medium delicata squash (can substitute butternut squash)
1 tbsp olive oil
1 large apple
1/2 cup raisins or dried cranberries
Optional: 1/3 cup pecans or sliced almonds
Salt and pepper
For the Maple Balsamic Dressing:1/4 cup extra virgin olive oil
2 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp dijon mustard
1 pinch salt and pepper or to taste
We post a new recipe (or two!) each week, and you can click on an item below to see all past recipes that feature that ingredient.
For more recipes from CT farmers' markets click here.
The NY Times also has a Recipe Generator to help you come up with great meals to make based on what you get at the market each week.