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Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette {paleo, keto, gluten-free}
Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette. I am SO excited to share this delicious recipe inspired by my recent travels with The Feedfeed to Cascadian Farm’s home farm in Skagit County, Washington. Plus, I am sharing all of the incredible stuff I learned about their organic farming practices, from their commitment to regenerative agriculture, to the importance of crop rotation, cover crops, pollinator fields, soil health and so much more! We are also talking about this brain-boosting, nutrient-packed Kale Salad with Roasted Salmon and Warm Blueberry Balsamic Vinaigrette, why frozen can sometimes actually be better than fresh and lots more!
You may remember a while back in my Kimchi Cauliflower Fried Rice Post where I shared that I would be heading to the Pacific Northwest with Cascadian Farm and The Feedfeed – hopefully you caught our amazing adventures over on Instagram in real time (and if not, you can still see the trip in my Highlights).
To fill you in on that magical trip, we spent the entire day on Cascadian Farm’s home farm in Skagit County, Washington. This USDA certified organic farm, set on 90 acres of land, was the most picturesque and inspiring backdrop, perfect for learning all about their farming practices, their approach to organics, sustainability, regenerative agriculture and more. The Cascadian Farm home farm is actually a testing ground for organic and regenerative agricultural practices, the results of which help inform best practices across our partner farm network of suppliers.
We had the opportunity to get our hands dirty in the soil that they work so hard to manage, protect and improve, for us, the land, their farmers and their community, we ate wild berries we picked straight from the vines. I played with friends, old and new, making gorgeous fall-inspired wreaths from flowers we picked from the pollinator fields and we finished the day enjoying the most incredible locally-sourced and seasonally inspired meal right there in the fields on the farm, the majestic mountains towering over us.
Most importantly, I got to have the conversations that I love to have, chatting about regenerative agriculture and why it’s SO vital we nourish and give back to our land and soil, we learned more about Cascadian Farm’s commitment to these practices – that at this point, in my mind, is absolutely non-negotiable when we are talking about the future of our planet and our food!
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How-to Make Easy Chia Seed Jam {+ Video}
This Easy Chia Seed Jam is a wonderful way to preserve the fresh fruit of the season and enjoy delicious homemade jam without artificial colors and flavors or an ungodly amount of sugar. It’s a breeze to make, ready in about 15 minutes, plus there is no canning equipment necessary and you can control the level of sweetness leaving out refined sugar and instead using natural sweeteners like honey, maple or any other alternative you choose (or leave it out altogether and go al naturale).
Best part, this simple chia seed jam formula works with nearly any fruit you’d like, so go with the best the current season has to offer and get creative. Try strawberries, blackberries, blueberries, raspberries, cherries, cranberries, apples, pears, peaches, plums, etc. Experiment with blending various fruits and if you really want to have some fun, add in vanilla bean, fresh herbs or spices, rosemary, basil, fresh mint, cinnamon, nutmeg or ginger – the flavor combos are endless, really.
