Apple season is here! I’m usually so sad to see summer (and its glorious produce) go, but I’m actually looking forward to slowing down this fall. I’m going to bust out my cozy jackets and boots from their hiding places and take Cookie out to admire the changing leaves.
To celebrate the beginning of fall, I made a big kale salad with chopped apple and a lemony maple and mustard dressing. Goat cheese, cranberries and savory granola—yes, granola on a salad—round it out and make this salad a full meal.
I’m fully smitten with this granola-as-croutons concept, since I never have a loaf of crusty bread when I need it. You can toss it together in no time at all, and you’ll end up with plenty for two salads. As you’ve probably heard already, old-fashioned oats offer a number of beneficial qualities—they’re a good source of fiber, vitamins and minerals—so these croutons are more redeeming than most.
I’m also excited to announce that I’m teaming up with Quaker to promote their More Taste, Less Waste campaign, in partnership with the James Beard Foundation. The idea is to combine produce that often languishes away unused with oats, which are likely in your pantry.
Think apples, butternut squash, potatoes, pumpkins, spinach and kale—I’m cringing because I know I’ve let it happen. An astonishing 130 billion pounds of food gets thrown away each year, according to the United States Environmental Protection Agency.
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