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Ever wonder what’s ripe at the Crescent City Farmers Market this week? Who will be there? Who is cookin’? Sign up here for our popular electronic newsletter Market Morsels to learn recipes, market updates, and food preparation tips from our own vendors, chefs, and shoppers. It’s published each Monday so you can prepare to shop for the week!

Recipe

Harvest Salad

Few foods highlight the textures, tastes, and beauty of fresh fruits and vegetables as much as a harvest salad! Add roasted squash and a handmade dressing for maximum deliciousness! Try this staff-favorite recipe from Southern Living. This salad is so gorgeous and bountiful that you almost don’t want to take the first bite–but you’ll be glad you did!

harvest-salad-2021-recipe-330x330.jpg

Ingredients

  • ¼ cup fresh orange juice (feel free to substitute satsuma juice!)
  • 1 small shallot, minced (about 2 Tbsp.)
  • 1 tablespoon distilled white vinegar
  • 1 tablespoon pure maple syrup
  • 1 tablespoon Dijon mustard
  • 2½ teaspoons kosher salt, divided
  • ½ teaspoon black pepper, divided
  • ⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided
  • 1 (1 ½-lb.) kabocha squash, seeded and cut into 2-inch-long x ¾-inch-wide wedges (sub delicata, butternut or acorn to increase the local items)
  • 1 pound fresh Brussels sprouts, trimmed and halved lengthwise (available at CCFMs soon!)
  • 2 bunches Lacinato kale, stemmed and chopped (about 12 cups) (any kind of kale is delightful in this recipe)
  • 1 medium Honeycrisp apple, thinly sliced (about 1 ½ cups)
  • ½ cup toasted pecans, chopped
  • 1 ounce Parmesan cheese, shaved (about ½ cup)

Directions

Preheat oven to 450°F. Whisk together orange juice, shallot, vinegar, maple syrup, mustard, 1½ teaspoons of salt, and ¼ teaspoon of pepper in a small bowl. Gradually whisk in ⅓ cup of the olive oil until liquid is smooth and combined. Set aside.

Toss together squash, Brussels sprouts, and remaining 1 teaspoon salt, ¼ teaspoon pepper, and 2 tablespoons olive oil on a large rimmed baking sheet until combined. Roast in preheated oven until tender and browned, about 20 minutes, rotating baking sheet halfway through cook time.

Using your hands, massage kale and ¼ cup vinaigrette in a large bowl until kale softens, 1 minute. Add apple and roasted vegetables; toss to combine. Transfer to a platter. Sprinkle with pecans and Parmesan. Drizzle with remaining vinaigrette.

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November 10 until March 9, Thursday Market is operating within its Winter Hours of 3-6 pm to accommodate the end of Daylight Saving.

About Us

Market UmbrellaMarket Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the field of public markets for public good. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.

Crescent City Farmers MarketThe Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts nearly 60 local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.