Here is a flexible seasonal salad that you can compose depending on your taste
preferences and what you discover at the market.
Recipe by Andrea Grom
Prep Time: 20 minutes
Serves: 4 people
Ingredients
*Ingredients currently available at the farmersโ market
โ 3 cups salad greens* (e.g., lettuce, mustards, arugula, microgreens and/or kale)
โ 2 cups leftover grain of choice (e.g., farro, barley, wild and/or brown rice)
โ 1-2 cups leftover roasted root vegetables* (e.g., beets, carrots, potatoes,
butternut squash, and/or parsnips)
โ 4 oz smoked salmon or cooked chicken breast*, cut into bite-sized pieces
โ 3-4 hard-boiled eggs*, peeled and quartered
โ 2 Tbsp. kimchi* or sauerkraut*
โ 4 oz Chรจvre (goat cheese), crumbled*
โ 2-3 chopped scallions*
โ 2 Tbsp. chopped fresh herbs* (e.g., parsley, dill, cilantro)
โ ยผ cup toasted sunflower seeds
โ 2 Tbsp. white wine or balsamic vinaigrette
Instructions
Compose this salad in a large flat bowl or on a platter. The bottom layer should be the
grains, then top with the salad greens, roasted root vegetables and your choice of
protein. Add a few dollops of kimchi or sauerkraut. Sprinkle on the herbs, cheese,
scallions, and seeds and drizzle on the dressing. An artful arrangement is key here, so
take your time putting this salad together. Excellent for lunch or dinner.
Note: To roast root vegetables: cut into rough 1-inch chunks, drizzle with olive oil and
add salt and pepper. Toss evenly to coat and spread in an even layer on a roasting pan.
Roast at 425 degrees for 30 minutes or until tender and caramelized.
