This year we are transitioning our Harvest of the Month program to have a seasonal focus, rather than monthly — giving food service providers more flexibility in sourcing Rhode-Island-grown fruits and veggies in their cafeterias. We are so happy to have you celebrating and serving fall’s delicious flavors with us!
Autumn/fall is a time of warm and cozy flavors. In Rhode Island, fall brings delicious root vegetables like beets, potatoes (both traditional and sweet varieties), and carrots. Our leafy greens are coming into season too! Collards, cabbage, mustard greens, lettuces, and kale are at the ready. We can also savor some summer items that are part of the seasonal transition like broccoli, peppers, summer squash, tomatoes, and cucumbers.
Fall Kale & Apple Salad
110 servings (1/2 cup)
10 lb. Lacinato kale
1 lb. Gala apples
12 oz. dried cranberries
1 pint fresh lemon juice
1 c. honey
1 1/2 c. olive oil/canola blend
2 Tbsp. kosher salt
1 Tbsp. black bepper
1 pint apple cider vinegar
- Destem, wash, and chop kale.
- Mix together honey, salt, pepper, juice, vinegar, and oil.
- Combine dressing with kale. Let sit overnight.
- Wash, core and dice apples. Add to marinated kale.
About this Recipe
We share recipes created by reputable sources and designed specifically for institutional use.
This recipe is from The Lunch Box: Tools for School Food Change Recipe Source: Minneapolis Public Schools Nutrition Services.