The fall bounty is here and we couldn’t be happier about it, but we probably say that about the arrival of every new season! Finding different fresh vegetables at the farmer’s market reignites our desire to get back in the kitchen and start cooking again.

And let’s be honest, sometimes you need that little push to get back in there after a hot summer and an unseasonably warm early fall. It’s nice to be able to roast some vegetables again without having regrets about turning on the oven!

With the crisper weather this past weekend, we whipped up one of our favorite fall salads. The combination of colors, flavors, and textures makes for a beautiful and tasty result. As always, our Sel Marin was the perfect finishing salt. With its unique blend of aromatic herbs, it enhanced the sweetness of the dried fruits and the tanginess of the crumbled goat cheese. A combination so good that we might just have to make it again next weekend!

For the salad – mix together the following ingredients:

-Baby kale

-Roasted butternut squash (when roasting, drizzle with olive oil and sprinkle with our Sel Marin)

-Dried cranberries

-Golden raisins

-Quinoa

-Crumbled goat cheese

For the dressing – combine the following ingredients:

-Olive oil

-Apple cider vinegar

-Dijon mustard

-Pepper

-Sel Marin

Bon appétit, friends!