Savory Spring Salad

No matter the season, I always prefer savory over sweet options! This salad recipe features a flavorful herb vinaigrette and several seasonal ingredients like green onions, fresh chives, and wild arugula. This salad can be adapted to your preferences – dried cranberries, fresh blueberries, chopped cucumber, or roasted summer squash would all be lovely additions.

Enjoy!

-Katie Mednick

Serves 4-6 , Prep time 20 min, Cook time 20 min

Recipe:

For the salad:

• 1 cup dry quinoa, cooked according to package instructions then cooled to room temperature
• 1 cup chopped almonds, toasted
• 6 cups of wild arugula
• 1 cup of chopped cherry tomatoes, or a mix of any of the previously mentioned additions

For the dressing:

• 1 cup of fresh herbs (I used cilantro, chives, and parsley)
• ¼ cup olive oil
• ¼ cup water
• ¼ cup nutritional yeast
• 1 large garlic clove
• 1 tbs miso paste
• Juice and zest of half a lemon
• 1 tbs white vinegar

Method:

1. Combine the salad ingredients in a large bowl.
2. Combine the dressing ingredients in a blender or food processor and blend until smooth.
3. Dress the salad and enjoy!