Late summer is that magical time of year when the first signs of fall hit the shelves and farmers markets along with the best of summer produce. It is also, in our humble opinion, the prime time of year to eat outside, whether it’s for a BBQ, tailgate, or casual get together. This late summer salad takes advantage of all the best seasonal produce and is a hearty, shareable salad that can stand up to any entrée.
Ingredients We Love
- Kale: Kale is a great source of fibers, as well as nutrients like vitamin C, vitamin K, vitamin A, and folate. A recent study suggests that leafy greens contain an unusual source of sugar that are great for feeding good gut bacteria, while also limiting the ability of bad bacteria to colonize the gut. That sugar, combined with all that fiber, makes kale a great addition to a balanced diet.
- Quinoa: Several studies have suggested that quinoa has prebiotic effects, assisting in creating an environment your good gut bacteria will thrive within. Eating quinoa has also been shown to inhibit gut imbalances and alleviate symptoms of colitis, an inflammatory condition of the colon. We don’t know about you but hearing that this mighty grain can do all that, was all we needed to know.
- Peaches: Stone fruits are rich with fiber, which your gut will love. They are also rich in vitamin C which has been shown to increase collagen production, which assists in the maintenance and healing of many tissues including your gut.
- Pumpkin Seeds: Like most of the foods we love, pumpkin seeds are a great source of fiber. They are also high in zinc, an important nutrient for digestive enzyme production and immune system function. Meaning that not only could pumpkin seeds keep your gut's cells healthy, but they could also give your immune system a boost.
- Gorgonzola: For your gut, gorgonzola is a powerhouse. Many consider this cheese a probiotic food thanks to the lactic acid bacteria and molds that give your good gut bacteria a boost. Here’s to eating all the cheese!
Late Summer Salad
- 3 cups of arugula
- 3 cups of kale, stems removed, and leaves chopped
- 1.5 cups cooked quinoa
- 1 cup chopped tomato or halved cherry tomatoes
- 2 peaches, pitted and sliced into wedges
- ¼ cup sliced scallions
- 1/3 cups parsley finely chopped
- 1 ear cooked corn, sliced off the cob
- 1 large carrot, thinly sliced into ribbons
- 1 can chickpeas, drained, rinsed, and dried
- 1/2 cup pumpkin seeds
- 2 ounces gorgonzola cheese
- Salt and pepper to taste
- Herbed Vinaigrette (to taste)
- 1 tsp Dijon grain mustard
- 3 Tbsp apple cider vinegar
- 3 Tbsp orange juice
- 1/4 cup extra-virgin olive oil
- 2 Tbsp fresh tarragon leaves, chopped fine
- 1 Tbsp fresh chives, sliced very thin
- 2 tsp raw local honey
- Salt & pepper to taste
- Preheat oven to 350ºF. Line a baking sheet with parchment. Toss chickpeas with a drizzle of olive oil and salt and pepper to taste. Spread onto prepared sheet; roast until golden and crisp, 40 to 45 minutes, stirring a few times. Let cool.
- Prepare dressing: In a small bowl combine all of your ingredients and whisk until emulsified. Salt and pepper to taste.
- On a large platter, layer your ingredients in the following order: greens, quinoa, tomatoes, peaches, carrots, corn, chickpeas, seeds, herbs, cheese, and herbs.
- Serve your dressing on the side to allow individuals to choose the amount they would like to use.