Harvest Salad

This quick and easy lunch is bursting with fall flavors. So delicious you'll want to keep the vinaigrette all season long.


For the dressing: 

For the salad: 

  • 1 bunch of kale
  • 2 tsp olive oil
  • 1/4 cup pumpkin seeds, toasted
  • 1/4 cup dried cranberries
  • 1 small apple, thinly sliced
  • 2 oz crumbled goat cheese


  1. To make the dressing, combine the mustard, grated garlic, fennel seed, Carrington Farms Organic Milled Flax, red wine vinegar, lemon juice, salt and pepper in a large measuring glass. While whisking continually, stream in the Carrington Farms Organic Pumpkin Seed Oil and whisk until emulsified. Set aside. 
  2. Strip the kale from the stems, chop it, and rinse it under cold water. Drizzle the kale with the olive oil and use your hands to massage well. 
  3. Transfer the massaged kale to a large serving bowl. Top the salad with pumpkin seeds, cranberries, apple slices, and goat cheese. Toss with vinaigrette just before serving.