The scallions were leftover from the Farmers' Market, the apples were plucked from a tree by a farm intern on our way to the pack shed, I grew the red onions, and the lime was a loner leftover from a watermelon limeade experiment.
I grabbed some of the winterbore kale from the garden and gave it a quick rub down with walnut oil, kosher salt, and apple cider vinegar. Threw it in a bowl with chopped apple, scallions, pumpkin and sunflower seeds, and drizzled it with balsamic vinaigrette.
The red onions were combined with an assortment of root veggies and winter squash, tossed with oil and ras el hanout and roasted .
Turning it into:
Then drizzled with pomegranate molasses.
The lime remained alone.
