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fall has fallen. well – nearly.

I think today is another one of those leave the house in a sweatshirt, and return home with it tied around your waist, and sweat soaked across your upper lip type days but, nonetheless – the fall spirit is here.
*cue all the “spooky szn” instagram stories.

if you consider yourself a “fall enthusiast,” then you very well know – and feel – the great weight of fall festivities that sits fondly atop your shoulders. activities like reorganizing your sweaters, apple picking, sipping spiced ciders, baking everything with pumpkin, buying fedoras you’ll never wear, and pretending to like football on sundays.

like sorry – i’m absolutely not going to pretend i love watching the game. i’m a fair weather fan until the end. throw me into a tailgate on a perfect fall day? well you bet i’ll do a keg stand for the crowd. but on a random sunday in october? no thanks not for me. i’d rather lose myself in the nut butter aisle at whole foods or pretend to read a book at the nail salon mid-pedicure while actually eavesdropping entirely on the conversation beside me.

note to self: game-day sundays are the absolute best time to go grocery shopping and get mani/pedis.

but alas, you scrolled here to talk fall.

fall hand towels. fall scented candles. fall shit. anyone been to homegoods yet? if so please comment below and let me know how their fall spread looks!

now I must admit before moving on, I have yet to have my annual pumpkin spiced latte. you know you’re officially getting old when pumpkin spiced lattes are suddenly – “too sweet” or “annual.” I actually hate myself for typing that. I can remember plenty of times my father could only have a bite of something because it was in fact “too sweet” and yet, here I am, twenty-eight and planning out my PSL like an annual pap smear.

so it’s obvious we all love fall for a number of reasons. but now – more than ever – we need those reasons to be tiny distractions or reminders. last sunday while perusing through the farmers market, (insert bliss here) I told james I was going to make the best sweetgreen imitation salad for dinner he’s ever had. with a weary expression, mostly because he dislikes when I pair the words “salad” and “dinner,” james obediently piled delicata squash into a produce bag as I dove into a box of yellow beets.

salads can be complex. they can be meals, sides, bases, and toppers. I love salad. pity me! go ahead! but I simply cannot be bothered because I love salad and I don’t care who knows it!!!! the salad I’m about to share is my latest masterpiece. it’s versatile, esay to make, and the leftovers go a very very long way.

the at-home harvest bowl

INGREDIENTS:

Kale
Yellow beets (4)
Lemons (2)
Delicata squash (2)
Pine nuts (1/4 cup)
Goat cheese (4 oz)
Cherry tomatoes (1 pint)
Farro (4 cups)
Apple cider vinegar
White wine vinegar
Olive Oil
Fresh bread or baguette
Salt/pepper

DIRECTIONS:

THE PREP:
Set oven to 400 degrees
Boil large pot with water – at least 8 cups of it – then salt the water.
Wash everything
Remove kale from stems, chop, set aside.
Half cherry tomatoes, set aside.
Half lemons, set aside.
Half delicata squash, scoop out seeds, slice into 1/2 inch half discs, place on baking tray, spray with avocado oil & sprinkle with salt.
Peel beets, slice in half, place on baking tray, drizzle with olive oil and salt.

THE COOKING:
Place beets and squash in the oven.
Bake squash for 10 minutes on each side then remove from oven – you want them golden and crisp.
Bake beets until tender to a fork takes about an hour depending on size.
Add desired amount of farro to a heated pan with olive oil salt and other desired herbs. Toast until lightly brown – kitchen should smell nutty!
Add toasted farro to water and simmer for 20-30 minutes until soft.
Chop bread into small cubes, dress in olive oil and salt, bake for 10-12 minutes or until crisp.
Measure and mix 1/3 cup olive oil, the juice of two lemons, 1/4 cup white wine vinegar, 2 tbsp of honey, and a splash (2 tbsp) of apple cider vinegar.

THE ASSEMBLING:
Add dry clean kale to a large serving bowl or tray.
Add salt and the juice of one lemon.
Massage the kale with your fingers
Add hot farro directly on top.
Followed by sliced tomatoes.
Crumble and toss in your goat cheese.
Sprinkle pine nuts.
Add more salt/pepper.
Add dressing and mix the salad.
Toss in the roasted sliced beets and squash.
Top with fresh croutons.
And squeeze the final lemon on top with a bit more of cracked black pepper.
serve warm!

henry eyeing up those fall flavors


So thats it. Leave the hustle for your oven. Baking requires less work, mess, and oil so when possible – I bake. keep your oven light on, a timer close by, and always put tin foil down on your sheet pans. Salads are fun. Stop sleeping on salads. It’s meal prep monday – and it’s time to get your oven mitts out!

xoxo,
kate

  1. Jillian says:

    This is good but I prefer the Dig Inn Kale Caesar. Can you make another recipe for us?!

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Photos by Delaney Newhart

Illustrations by James Connelly