Imen Dridi This Bobby Flay Harvest Salad combines kale, apple, dried figs, pomegranate arils, pecans, and goat feta with a balsamic vinaigrette it takes 20 minutes to make and serves 4.
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💗 Why You Should Give This Recipe A Chance:
- Vibrant mix: Kale, apples, figs, and pomegranate for a colorful, flavorful ensemble.
- Balanced flavors: Sweetness from figs, tang from pomegranate, and creaminess of cheese.
- Health boost: Kale’s nutrients, antioxidants from fruits, and good fats in nuts.
- Versatile dressing: A perfect blend of sweet, tangy, and savory notes.
❓ What Is Bobby Flay Harvest Salad Recipe?
Bobby Flay’s Harvest Salad is a vibrant mix of kale, apples, figs, pomegranate, pecans, and cheese. It boasts a delightful texture, blending the hearty crunch of nuts with the tender bite of kale and the juicy sweetness of fruits.
🥬 Bobby Flay Harvest Salad Ingredients
For The Dressing:
- ¼ cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 small shallot chopped
- 2 tablespoons maple syrup agave or honey would also work
- 2 tablespoons lemon juice freshly squeezed
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
For The Salad:
- 1 large bunch kale washed, stemmed and shredded (6 cups)
- 1 apple sliced thinly
- 1 cup dried California figs cut into small pieces
- ½ cup pomegranate arils
- 1 cup pecans lightly toasted
- ½ cup goat feta, or blue cheese, crumbled
🥗 How To Make Bobby Flay Harvest Salad
- To make the dressing. Mix the dressing ingredients together in a jar. Cover the jar and shake it very hard. Leave it alone.
- To make the salad. Put half of the dressing in the bottom of a big salad bowl. Toss the kale in after adding it. Make sure the sauce goes on all of the kale leaves.
- Cut up the apple and add it along with the figs, nuts, and pomegranate arils. Add the rest of the sauce and toss it gently.
- Add the cheese on top, and serve right away.
💭 Recipe Tips
- Balanced Dressing: Adjust sweetness and tanginess for balance; taste as you go to avoid overpowering flavors.
- Kale Prep: Massage kale with dressing for better texture; ensure it’s tender and not overly tough.
- Fruit Substitutions: Experiment with seasonal fruits for variety; pear or dried cranberries can complement the salad.
- Nut Awareness: Toast pecans lightly to enhance flavor; watch closely to prevent burning.
- Cheese Choice: Swap goat feta for blue cheese or opt for vegan alternatives for dietary preferences.
🍗 What To Serve With Harvest Salad?
Grilled chicken or roasted salmon complement the salad’s flavors a side of crusty bread or quinoa adds depth, creating a wholesome, satisfying meal.
🎚 How To Store Leftovers Harvest Salad?
- In The Fridge. Store Leftovers Harvest Salad in airtight container, dressing separate, in fridge for 1-2 days.
- In The Freezer. Don’t freeze Leftovers Harvest Salad won’t retain texture.
🚫 Can I Reheat Harvest Salad?
Reheating a harvest salad is not recommended, as it typically contains fresh ingredients that can wilt or become soggy. It’s best enjoyed fresh or at room temperature.
FAQs
Can I Prepare Harvest Salad In Advance Without It Getting Soggy?
Yes, prepare a harvest salad in advance by keeping dressing and moisture-rich ingredients separate until serving to prevent sogginess. Store the components in the refrigerator in airtight containers.
How Do I Properly Toast Pecans For The Harvest Salad?
To properly toast pecans for a harvest salad, spread them in a single layer on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, until fragrant and slightly browned.
How Do I Prevent The Apple Slices From Browning In The Salad?
To prevent apple slices from browning in the salad, toss them in lemon juice or a mixture of one part water to one part lemon juice immediately after slicing.
How Can I Adjust The Sweetness Of The Dressing To My Preference?
Adjust sweetness by adding more maple syrup or honey to the dressing, tasting as you go.
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Bobby Flay Harvest Salad Nutrition Facts
Amount Per Serving
- Calories: 400
- Fat: 30g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Sugars: 22g
- Protein: 9g
- Fiber: 8g
- Sodium: 500mg
Bobby Flay Harvest Salad
Description
This Bobby Flay Harvest Salad combines kale, apple, dried figs, pomegranate arils, pecans, and goat feta with a balsamic vinaigrette. It takes 20 minutes to make and serves 4.
Ingredients
For The Dressing:
For The Salad:
Instructions
- To make the dressing. Mix the dressing ingredients together in a jar. Cover the jar and shake it very hard. Leave it alone.
- To make the salad. Put half of the dressing in the bottom of a big salad bowl. Toss the kale in after adding it. Make sure the sauce goes on all of the kale leaves.
- Cut up the apple and add it along with the figs, nuts, and pomegranate arils. Add the rest of the sauce and toss it gently.
- Add the cheese on top, and serve right away.
Notes
- Balanced Dressing: Adjust sweetness and tanginess for balance; taste as you go to avoid overpowering flavors.
- Kale Prep: Massage kale with dressing for better texture; ensure it’s tender and not overly tough.
Fruit Substitutions: Experiment with seasonal fruits for variety; pear or dried cranberries can complement the salad.
Nut Awareness: Toast pecans lightly to enhance flavor; watch closely to prevent burning.
