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Kale Salad

Eating seasonally is something you can easily do to support your overall health.  When you include foods in your diet that are grown at the same time of year you will be eating them, it’s easier to get fresh produce that still has an abundance of vitamins and minerals available to your body for adequate absorption.

For example, Strawberries are a Spring/Summer crop in the South Western United States.  When you buy fresh berries in winter, it’s most likely that they were imported from another country and spent weeks in transport and storage. By the time they reach the grocery store, most all of the beneficial nutrients will have died off. Stick to produce you know is in season in your area.  If you’re not sure, visit your local farmers market, or track down your nearest local farm and ask.  But generally, if you have to buy fruits or vegetables out of season, it’s best to buy them frozen.

Enjoy this Summer salad recipe courtesy of Chef Leah Di Bernardo of EAT in Old Town Temecula, using seasonal CSA Box produce from Ecoculture Farms in Temecula Wine Country.

Salad Components:

1-2 heads kale, cleaned, de-stemmed/ course chop
Roasted Farm Carrots
Hemp seeds
Chevre *we love Drake Family Goat Cheese (from Riverside county)


Dressing Components:

Blood oranges
Rice wine vinegar
Olive or avocado oil
Sea salt
Honey or agave
Sea salt
Dijon (or good-smooth) mustard *yellow mustard will not work)

Make Vinaigrette, set aside *holds for up to 1 week in refrigerator. Toast Hemp Seeds  *hold up to 3-4 months.  Keep in the freezer for up to 1 year.  Course chop cleaned and de-stemmed kale (make sure it is dry).  Toss with blood orange vinaigrette (massaging into kale).  Add roasted carrots, and toss again, crumble chevre on top, then sprinkle a good amount of toasted hemp seeds, (warm seeds are yummy) then you’re ready to go!

Vinaigrette:  can be made in a blender or vigorously shaken in a mason jar

  • 1/3 cup blood orange juice
  • 1 tablespoon minced scallions (whites) or smashed-minced garlic
  • 2 tablespoons honey
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Toasting Hemp Seeds

  • Lightly coat seeds in olive or avocado oil
  • Sprinkle with sea salt
  • Spread the seeds out on a parchment lined baking sheet
  • Bake the seeds until they become light brown up to 15 minutes  *you can also toast them in a frying pan naked (no oil, no salt)
  • NOTE: Once toasted, the hemp seeds are super tasty, and can be added to other foods, baked goods, dressing….you name it. Super high in protein, and heart healthy.


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All recipes property of Cultivating Good Inc./Chef LDD