Creamy Kale Harvest Salad

This is probably one of my favorite salads I’ve ever made for Thanksgiving. It’s substantial, made from mostly Tuscan kale (my favorite kale) so it’ll help you feel like you’re eating at least something good during the holidays. But it’s still creamy and packed with flavor. I am not a fan of salads that feel like a chore to eat and this is surely not one of those!

Along with the Tuscan kale, there are plenty of fall-time flavors in this salad, like pecans, apples, and dried cranberries. Yum!

Creamy Kale Harvest Salad, serves 6-8

2 bunches of Tuscan kale (enough to fill a medium/large mixing bowl)
2 avocados
1 Granny Smith apple
2/3 cup pecans
2/3 cup dried cranberries
For the dressing:
1/2 cup olive oil
3 lemons (approx. 1/3 cup lemon juice)
1/2 teaspoon garlic powder
2 tablespoons honey
2 tablespoons apple cider vinegar
1 tablespoon mayo or greek yogurt
1 teaspoon poppy seeds
salt and pepper

Remove the middle stem and any large veins from the kale leaves and finely chop. (I like to use kitchen shears for this.) The goal here is to remove any parts that wouldn’t be fun to chew through and to really chop it up well.

To make the dressing, add the following to a food processor: flesh of one avocado (remove the skin and seed), lemon juice, garlic powder, honey, apple cider vinegar, mayo or greek yogurt, and poppy seeds. Pulse to combine. Add the olive oil in a slow, steady stream with the food processor turned on if possible. If your processor doesn’t allow this, you can simply add it in batches. Taste and add salt and pepper to your liking (love pretty copper measuring cups for cooking).

Cube the avocado, removing the skin and seed. Chop the apple, removing the core. Give the pecans a rough chop. In a large mixing bowl or serving bowl, combine the kale, avocado, apple, pecans, and dried cranberries. Drizzle in the dressing, toss well before serving, and serve with some pretty salad tongs.

I love this salad and can’t wait to try and figure out how to make a smaller version for weeknight dinners because it’s just too good not to eat all year round! xo. Emma

5 from 1 vote
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Creamy Kale Harvest Salad

Ingredients

  • 2 bunches of Tuscan kale enough to fill a medium/large mixing bowl
  • 2 avocados
  • 1 Granny Smith apple
  • 2/3 cup pecans
  • 2/3 cup dried cranberries
  • For the dressing:
  • 1/2 cup olive oil
  • 3 lemons approx. 1/3 cup lemon juice
  • 1/2 teaspoon garlic powder
  • 2 tablespoons honey
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon mayo or greek yogurt
  • 1 teaspoon poppy seeds
  • salt and pepper

Instructions

  1. Remove the middle stem and any large veins from the kale leaves and finely chop. (I like to use kitchen shears for this.) The goal here is to remove any parts that wouldn't be fun to chew through and to really chop it up well.

  2. To make the dressing, add the following to a food processor: flesh of one avocado (remove the skin and seed), lemon juice, garlic powder, honey, apple cider vinegar, mayo or greek yogurt, and poppy seeds. Pulse to combine. Add the olive oil in a slow, steady stream with the food processor turned on if possible. If your processor doesn't allow this, you can simply add it in batches. Taste and add salt and pepper to your liking.

  3. Cube the avocado, removing the skin and seed. Chop the apple, removing the core. Give the pecans a rough chop. In a large mixing bowl or serving bowl, combine the kale, avocado, apple, pecans, and dried cranberries. Drizzle in the dressing and toss well before serving.

Credits // Author: Emma Chapman. Photography: Elise Randolph. Photos edited with ACS for Desktop.
https://dj4o32igdm3ny.cloudfront.net/wp-content/uploads/2017/11/09101944/kale-salad.jpg
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Oui Fresh Update – New Sweatshirts!

Just wanted to give you all a quick update on a new item launching at Oui Fresh today: The Babe with the Power sweatshirt!!!!! I don’t know about you, but this time of year, I can be found in sweatshirts and jeans basically every day. And I LOVE this sweatshirt; it’s cute and cozy and perfect for this winter. I’ve actually already worn mine twice this week (which my husband commented on, ha!). We are so, so excited to turn one of our bestselling designs into a warm and cozy sweatshirt!

Here’s a few of our other Oui Fresh tees: Plant Lady / The Babe with the Power baby / Damn Fine Cup of Coffee / Brunch Club / Clever Girl

Whether you are shopping for yourself or already starting your holiday gift shopping lists for this season, make sure to check out all the fun stuff we’ve been cooking up at Oui Fresh! You can follow along on Instagram for updates @ouifresh, and if you’re not already signed up for our newsletter, DO. We don’t spam you with tons of emails, I promise. But that is the first place you can hear about special sales, discounts, and news, so don’t miss out. xo. Emma

Credits // Author: Emma Chapman, Photography: Keely Rust and Emma Chapman. Photos edited with A Color Story Desktop.
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Mashed Beets and Potatoes

I hope this doesn’t seem like “weird food” to you because it was actually probably one of the most popular side dishes at our Friendsgiving this year! Not only was it a crowd-pleaser, it is extremely easy to make. So I guess it’s a host-pleaser too. You basically just throw the ingredients in your crockpot (or slow cooker, it’s often called both) and then mash things up just before serving. So easy that it feels like cheating!

And as you can probably tell, these aren’t your average mashed potatoes. I took my basic Slow Cooker Mashed Potatoes and swapped out some of the potatoes for beets. Then I pumped up the flavor by adding some crumbled goat cheese—I just love beets paired with goat cheese! These are not only delicious but bonus points because the mixture turns out a gorgeous PINK.

And if having a pink side dish doesn’t excite you … well, I’m not sure why you’re even reading this blog. We are kind of all about the pink. 🙂

Mashed Beets and Potatoes, serves 6-8 as a side

4 lbs russet potatoes, peeled and cut into large cubes
1 lb beets, tops and roots removed and peeled
1 1/2 cups vegetable stock or water
1/4 cup butter
1 cup crumbled goat cheese
1/2 cup milk
salt + pepper
chives to garnish

First, peel and cube the potatoes and beets. Throw them in the slow cooker with the vegetable stock (or water) and butter. Cut the butter into small cubes before adding. Cover and cook on high for 4 hours and 30 minutes.

Once the cook time is up, mash the potatoes and beets. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.

Add half of the goat cheese and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs.

Then top the final dish with the remaining goat cheese and some fresh chives—then you’re ready to go! See? Told you it was too easy. xo. Emma

Credits // Author: Emma Chapman. Photography: Elise Randolph. Photos edited with ACS for Desktop.
4 from 1 vote
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Mashed Beets and Potatoes

Servings 8

Ingredients

  • 4 lbs russet potatoes peeled and cut into large cubes
  • 1 lb beets tops and roots removed and peeled
  • 1 1/2 cups vegetable stock or water
  • 1/4 cup butter
  • 1 cup crumbled goat cheese
  • 1/2 cup milk
  • salt + pepper
  • chives to garnish

Instructions

  1. First, peel and cube the potatoes and beets. Throw them in the slow cooker with the vegetable stock (or water) and butter. Cut the butter into small cubes before adding. Cover and cook on high for 4 hours and 30 minutes.

  2. Once the cook time is up, mash the potatoes and beets. I used a potato masher. You could also use an immersion blender, potato ricer, etc. But I think the masher is the easiest option.
  3. Add half of the goat cheese and milk and stir to combine. If it still seems too thick to you, add more milk until you get the consistency you prefer. Taste and add as much salt and pepper as you think it needs. Then top the final dish with the remaining goat cheese and some fresh chives.

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Elsie’s Holiday Bucket List

It’s the most wonderful time of the year … and I am not going to lie—the most magical holiday season of my entire life!!!

Today, we’re teaming up with Everything But The House for a little holiday cheer. In case you missed it, be sure to check out part one and part two of the series I have written for them. I had so much fun checking their new sales each week to find new items. I found a lot of special things, but I think the jade glasses (actually I think they are sherbet cups?) in my post today are my favorite of them all!

On a side note … I just started decorating our home for Christmas and I chose a pretty traditional color palette this year. I’m sticking with lots of white and gold … glitter … lights and little pops of color here and there. I love mixing jade in with the traditional reds and greens (and pink too!).

I’ll share my holiday bucket list below …

I have two great loves during the holidays: food and music! I found these jade glasses and cake stands as a set on EBTH. I love this color glassware, so finding such versatile cups in a set (there’s six of them) felt like a small miracle. They’re definitely one of my favorite recent finds.

I love making a simple spiced cider. I just mix premade cider (I like to get the fresh local one from the farmer’s market, if possible) and add cinnamon sticks, a few cloves, oranges and apple slices to simmer. As an option, you can add a shot of whiskey (I like rye whiskey), but add it to your glass and not the pot so it doesn’t cook out.

As an added bonus … it smells SO good!

Collecting holiday records is a year-round treat for me. I have a special shelf for them, so when I find a new one I just stash it there and wait for the season to roll around.

I mainly collect records from artists I know and love: Elvis, Dolly, Johnny and Frank. I also collect a few novelty children’s records … need to add the Charlie Brown record next!

I also snagged this amazing vintage ceramic Christmas tree from EBTH. It makes me SO happy! It’s so classic and adds the perfect vintage touch to our record table.

Holiday bucket list:
-decorate sugar cookies
-listen to Elvis’ Christmas Album
-make an ornament with Nova
-watch Rudolph
-make mulled wine
-take family photos
-make homemade Chex Mix
(Jeremy’s childhood 101)
-sew a plush “village”
(started this last month and it’s so much fun)

What’s on your holiday bucket list??? xx – Elsie

Credits//Author: Elsie Larson. Photography: Amber Ulmer. Photos edited with A Color Story Desktop Presets.

 

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