Farmers Market Winter Salad with Argula Pesto Vinaigrette


We love shopping our local farmers market to get the best in-season produce available. This salad was created with some of our favorite market finds. The recipe serves 6 – 8 as a first course or side. Add cooked chicken, shrimp or tofu to make it a main dish salad for four.


1 bunch kale, washed, leaves stripped from tough stems
1 tablespoon extra virgin olive oil
1 teaspoon kosher salt
1 head butter lettuce, washed, leaves torn into smaller pieces
3 large radishes, thinly sliced
1 cucumber, thinly sliced
1 green onion, thinly sliced
1 tablespoon Lemony Arugula Pesto, recipe follows, or substitute your favorite pesto
1 tablespoon extra virgin olive oil
½ tablespoon Pomegranate Champagne Vinegar
Salt and pepper, to taste
Microgreens, if available, to garnish


  1. In the palm of your hand combine the olive oil and salt and gentle massage the kale leaves against each other. This helps break down some of the tougher parts of the kale yielding a better texture and flavor (and softer hands).
  2. In a large bowl, combine the seasoned kale with the lettuce, radish, cucumber and green onion. In a separate small bowl, whisk together the pesto, olive oil and champagne vinegar, seasoning to taste with salt and pepper.
  3. Toss the greens and veggies with the pesto vinaigrette. Divide among serving plates and garnish with microgreens.

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