Merchant Kitchen Superfood Salad

Contrary to what I wrote earlier about liking easy salads for the lake, this one is a beast – so many ingredients.  However, it’s worth the work and I often prep the ingredients in the city the night before we leave and then throw it together at the lake.  See the right-hand column below for what I do in advance.

‍

INGREDIENTS

  • 1/3 c farro (cooked as per package)
  • ½ c red quinoa (cooked as per package)
  • ½ bunch of broccoli florets (chopped quite small and blanched)
  • 1 c butternut squash, finely diced – sautéed in 2 tbsp oil
  • 1 c cooked kale chopped (as much as you want)
  • 1 c frozen or canned corn kernels
  • ½ c edamame
  • ½ red onion, very finely chopped
  • 540 ml can chickpeas, drained and rinsed
  • 1/4 c roasted pepitas (pumpkin seeds)
  • 1/4 c chia seeds
  • 1/4 c roasted sunflower seeds
  • 2 tsp oregano
  • 1/2 c - 1 c roughly chopped cilantro
  • 1 jalapeno seeds removed and finely chopped
  • salt and pepper

Icing

SAUCE

toppings

  1. ½ (about 1 cup) pomegranate, seeded (I rarely use as I never have on-hand but it adds nice colour)
  2. 6 oz feta, or cotija cheese, crumbled

dressing

  • ½ c lime juice, fresh      
  • ¼ c soy sauce
  • 2 tbsp brown sugar
  • 2 tbsp olive oil
  • 2 tsp garlic, minced
  • 1 tsp red pepper flakes

INSTRUCTIONS

  1. Combine the dressing ingredients in a blender and mix well.
  2. Cook all the salad ingredients and cool.
  3. Mix everything together and serve.

TIPS & HINTS

You can make the dressing, cook the grains, toast the nuts and cook both the broccoli and squash a day ahead and then simply mix everything the day you serve it.