Lepp Farm Market in Abbotsford is holding a contest to win a $25 gift certificate.
To enter, find the related post on the Abbotsford News Facebook page and then comment with one ingredient and #BetterWhenShared.
Only one entry is permitted per person, but you can double your entry by sharing the contest with friends.
The contest ends at 5 p.m. on Friday, Nov. 30.
The recipe below is featured on Lepp Farm Market’s website and is a featured page in the Abbotsford News’ My City publication from Nov. 16.
HARVEST SALAD WITH APPLES
This salad from Half-Baked Harvest combines all the best produce that fall has to offer into one big beautiful salad: shredded kale, crisp apples, pomegranate, pumpkin seeds, and crispy prosciutto. You can adapt and change ingredients, but this combination is perfect and the caramelized shallot vinaigrette is delicious. Mix up the greens if you like, but using all kale ensures the leftovers (if there are any!) are still crisp for lunch the next day. Healthy, simple and delicious, this salad can become a favourite fall staple.
1 tbsp. extra virgin olive oil
1 tbsp. maple syrup
1/3 cup unsalted pumpkin seeds
1/4 teaspoon ground cinnamon
3 ounces thinly sliced prosciutto
2 heads kale, shredded
2 apples, thinly sliced (Honeycrisp or Pink Lady are perfect)
arils (seeds) from 1 pomegranate
1/2 cup crumbled feta cheese
Handful of dried cranberries
1/2 cup extra virgin olive oil
1 large or 2 small shallots, thinly sliced
3 tbsp. apple cider vinegar
2 tbsp. fig preserves (Dalmatia Fig Spread is a good option)
1 tbsp. fresh thyme leaves
pinch salt and pepper
1 pinch crushed red pepper flakes
1) Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
2) On the prepared baking sheet, toss together the pumpkin seeds, olive oil, maple syrup, cinnamon, and a pinch of salt. Arrange in a single layer. Lay the prosciutto flat around the seeds. Transfer to the oven and bake for 10-15 minutes or until the seeds are toasted and the prosciutto is crisp.
3) Meanwhile, in a large salad bowl, combine the kale, apples, and pomegranates.
4) To make the vinaigrette, heat the olive oil in a medium skillet over high heat. When the oil shimmers, add the shallots, cook until fragrant, 2-3 minutes. Remove from the heat, let cool slightly. Add the apple cider vinegar, fig preserves, and thyme. Season with salt, pepper, and crushed red pepper flakes.
5) Pour the vinaigrette over the salad, tossing to combine. Top the salad with toasted pumpkin seeds, crumbled prosciutto, dried cranberries and feta.