DIY GRAIN SALAD FOR A SALAD THAT SUSTAINS

Ingredients

1 cup whole grains, rinsed using a fine-mesh strainer

1 bunch kale, stems removed, finely chopped

2 cups seasonal veggies, chopped or grated*

½ cup something salty (Parmesan, feta, olives)

½ cup chopped roasted nuts or seeds (almonds, walnuts, pumpkin seeds, sunflower seeds)

1 recipe Apple Cider

Vinaigrette (page 186)

Directions

1 Cook your grain of choice according to the package directions, being careful not to overcook (you want your grains to have enough texture to hold up to the dressing). For quinca, we recommend using less water than typically recommended see our foolproof quinoa cooking method on page 90). Set aside in a large salad bowl to cool. 2 Add the kale, veggies, cheese or olives, and nuts or seeds to the grains and toss to combine. Add the dressing and sait and pepper to taste (go generous on the dressing as the grains will sop it up).

3 This salad gets even better the next day, so don't be afraid to make it in advance.