Lunch salads

Lettuces I love: arugula and kale
Toppings I love: candied nuts and cheese
Components to bulk prep: farro and wheat berries

Dressings: lemon miso vinaigrette or balsamic vinaigrette

Side piece: carrots carrots and more carrots

Summer version: zucchini, slivered almonds, wheat berries, feta, dried cranberries, peas, and candied pecans
Fall version: roasted butternut squash, avo, candied walnuts, pomegranate arils

Thai version: cilantro, avo, sweet potatoes, almonds, and spicy soy miso dressing

Serving size: massive

Consecutive days I’ve eaten this: lost count.

What’s your fave salad topping right now? Share in the comments and warm my hippie heart.

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Comments (2)

  1. Tamara

    Bookmarked this post bc I never go wrong with your saladas! I have been love creamy blue cheese on salads that makes everything taste like blue cheese! With apple and walnuts

  2. lynn

    Lately I’ve been massaging kale w TJ’s vegan pesto IT IS AMAZING

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