Tag Archives: Salad

Warm Fall Salad with Goat Cheese and Caramelized Acorn Squash

Hi Harvesters,

We hope you’re ready to start enjoying the bounty of new things that the fall season is bringing our way! Try out this hearty salad with nutrient-rich kale, flavorful squash, and some of those delicious Washington pears. Kale Salad With Carmelized Acorn Squash


  • 1 large acorn squash, peeled and diced (into ½ inch pieces)
  • 1 large yellow onion, thinly sliced
  • 1 bartlett pear, sliced
  • 1 bunch green kale, torn into bite-sized pieces
  • 2 T. olive oil
  • 1 Tsp. kosher salt
  • 1 tsp. paprika
  • 2 tsp. brown sugar
  • 4 oz. chevre
  • ¼ cup roasted sunflower seeds


Prepare all ingredients. In large skillet, preheat olive oil on medium-high heat and add onion. Cook for about five minutes until onions become translucent, then add diced squash. Cook for another 7-10 minutes until onions and squash begin to brown, then add paprika, ½ tsp. salt, and brown sugar and cook until sugar is dissolved, stirring constantly (another few minutes).

Add kale and the rest of the salt (and a little more olive oil if necessary) and toss until kale is mostly wilted and turns a very vibrant green. Transfer to serving plates immediately and top with hefty amount of goat cheese, slices of pear, and sunflower seeds. Enjoy!

Serves 4

Best-Ever Kale Salad

Hi Harvesters!

This week we’re bringing you a recipe for a kale salad to take advantage of this healthy and popular green. The ingredients list is pretty simple, but he result is deliciously satisfying. Try it out and let us know what you think!

 For Dressing:

  • 1 lemon, juiced
  • 3 cloves garlic, finely diced
  • ¼ cup olive oil
  • 1 tsp kosher salt
  • ½ tsp black pepper, ground

For Salad:

  • 1 bunch green kale, washed and massaged
  • ½ cup slivered blanched almonds, toasted
  • ½ cup parmesan, finely grated


Combine lemon juice, garlic, olive oil, salt, and pepper and set aside. Wash and tear kale and vigorously rub the leaves to break down cell walls (this will make the kale much less tough).

Toast almonds on medium high heat in a skillet, stirring constantly, until golden brown.

Toss kale, cheese, and almonds and serve. Enjoy!

What Winter? New Recipe for Sunny January Days

Hello Harvesters!

If you’re in the Seattle area like us, you’ve been enjoying the beautiful sunny weather we have been blessed with this past week. While the East Coast faces down a massive blizzard, I can barely see a single cloud from my desk in SoDo. I know we’ve still got a few months of rain before summer comes, but I think I could be forgiven for celebrating just a bit early.

Here’s a new original recipe for you to try when you get home from all the outdoor activities I’m sure you are enjoying. PS— GO HAWKS!

Kale Salad with Seared Chicken, Grapefruit Vinaigrette, and Toasted Pepitas


For Vinaigrette:

1 grapefruit, juiced (1/4 cup for dressing)

1 tbsp. olive oil

1 tbsp. apple cider vinegar

½ teaspoon salt

For Salad:

1 bunch Lacinato kale

1 ripe avocado

¼ cup Pepitas

1 lb. boneless chicken thighs

1 tbsp. butter

¼ cup sharp, hard cheese like Pecorino Romano, finely grated

Left over grapefruit juice from vinaigrette

Salt and black pepper to taste


To make vinaigrette, roll grapefruit on hard surface pressing firmly to release juices, cut in half and juice. Combine ¼ grapefruit juice, olive oil, apple cider vinegar, and salt.


Prepare kale by washing, drying and tearing into bite sized pieces. Toss with dressing and grated cheese and set aside. Prepare chicken by cutting into 2-3 inch pieces. Bring large skillet to medium-high heat, add butter and lay chicken pieces in (you should hear a sizzling sound when the pan is hot enough). Add a generous amount of salt and pepper and cover and let brown for a few minutes then flip and season/brown the other side. After about 5 minutes, add a few tablespoons of the left over grapefruit juice and cover. Chicken should cook for about 10 minutes total, but I like to check if it’s done by cutting into a piece. To toast Pepitas, place in smaller skillet and bring to medium heat, stirring constantly until they begin to brown and you hear a few popping sounds.


Serve prepared salad with sliced avocado, toasted Pepitas, and a few pieces of chicken. Garnish with thin slices of Pecorino and a sprinkling of salt and coarsely ground black pepper. Enjoy!


Serves 4

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A Fresh Salad for a Fresh Season

In the world of produce, there are few things better than a fresh, cool, crispy green bean. They go well with many different foods, they have great texture, and they are incredibly easy to cook! This week, we bring you a recipe for a fresh green bean and carrot salad, with a vinaigrette dressing. This will be a great addition to a springtime BBQ or picnic, or to pack up and take to work for lunch.




Green Bean & Carrot Salad


  • 2 lb green beans, ends cut off, sliced in half
  • 1 bunch carrots, halved and julienned
  • 2 tbsp mustard
  • 1 1/2 tsp mustard
  • 1 1/2 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp salt
  • 1 tbsp balsamic vinegar
  • 1/4 cup olive oil
  • 1/2 cup chopped chard (about two leaves)
  • 1 cup walnuts, toasted.




  • Bring a large pot of salted water to a boil. Set up a large bowl of ice water. Add the green beans and carrots to the boiling water. Cook until green beans are bright green but still crispy, about 3-4 minutes.
  • Remove the carrots and beans from the water with a slotted spoon and transfer to the ice water. Pour into a colander to drain.
  • To make vinaigrette: whisk mustard, cumin, coriander, and salt in a large bowl. Whisk in the vinegar. Slowly add the oil, whisking constantly to emulsify.
  • Drizzle green beans, carrots, chard, and walnuts with dressing. Toss to coat. Salt to taste and serve.

Now, go enjoy some healthy organic food on this beautiful Washington day!



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Roast Gold Beet and Apple Salad


  • 2 medium gold beets, unpeeled and scrubbed
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 1 tbsp maple syrup
  • 2 tsp horseradish
  • Salt and pepper to taste
  • 8-10 leaves green leaf lettuce (optional)
  • 1 small unpeeled apple, cored and diced
  • 4 ounces goat cheese, crumbled
  • ¼ cup sunflower seeds


  • Individually wrap each beet in double layer of foil. Roast on baking sheet in 425°F oven until tender, about 1 hour.  Let cool enough to handle; peel and cut into 1/2-inch thick wedges. 
  • Rinse leaves of lettuce and cut into strips if desired.
  • Whisk together oil, vinegar, maple syrup, horseradish, salt and pepper.
  • Place lettuce in large bowl; toss with beets and apple. Toss with dressing.
  • Serve sprinkled with sunflower seeds and crumbled goat cheese.

Rainbow Salad With Chard and Carrots


  • 1 bunch rainbow chard
  • 2-3 medium rainbow carrots, grated
  • 1 tablespoon honey
  • ¼ cup olive oil
  • ¼ cup red wine
  • ¼ cup orange juice
  • Salt and pepper to taste
  • ½ cup chopped walnuts
  • ½ cup raisins or other dried fruit


  • Slice chard into ribbons.
  • Whisk together honey, oil, wine, and orange juice. Season with salt and pepper.
  • Toss chard and carrots with dressing, walnuts, and raisins.