Warm Grain Salad with Nuts & Dried Cranberries

Our latest salad creation is served with a simple, delicious and tangy Apple Cider Vinaigrette.

Our greens of choice include:

• Baby leafy greens: arugula, kale, mizuna, mustards, micro onion

• Shoots: sunflower shoots & pea shoots

Suggested salad toppers:

• Farro (or other choice of grain)

• Dried cranberries

• Walnuts

• Carrots

Find our dressing recipe below, along with an additional recipe for turning your salad into a healthy & hearty breakfast bowl!

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Apple cider VINAIGRETTE

Ingredients:

• 1/4 cup low-sodium tamari (gluten free soy sauce)

• 1/4 cup apple cider vinegar

• 1/4 maple syrup

• 1/4 cup olive oil

Directions:

Add ingredients besides the olive oil to a mixing vessel using whichever tool you have available (blender, food processor, hand mixer, etc.) and combine. Add oil slowly to emulsify. If you don’t own a blender, alternatively, add all ingredients to a one quart jar, seal with a lid and shake well. Let stand in the refrigerator for 15 minutes to allow the flavors to marry. This dressing can be stored in the fridge for two weeks.

Photography and Food Styling by Sara Thornton