Featherstone Salad w/ Scallions, Brown Rice, & a Seed Medley

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Our latest salad creation features brown rice, scallions, a seed medley, and a maple cider vinaigrette.

Our greens of choice include:

  • Baby leafy greens: mizuna, mustards, red cabbage, kale, micro onion, and micro radish

  • Shoots: pea shoots, sunflower shoots

Suggested salad additions:

  • seed medley (we’re using pumpkin seeds, sesame seeds, and sunflower seeds)

  • scallions

  • brown rice

 
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Maple Cider Vinaigrette
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Yields: 1 ½ cups

Ingredients:

  • ¼ cup Tamari (gluten-free soy sauce)

  • ¼ cup Olive Oil

  • ½ cup raw cashews 

  • ¼ cup Apple Cider Vinegar 

  • 2 tablespoons Grade A Dark Maple Syrup

  • 2 tablespoons apple cider 

Directions:

Add all ingredients to a high powered blender and mix until cashews are integrated. If using a standard blender, soak cashews in boiling water and lemon juice for 15 minutes. To make a healthier version of this dressing, skip the olive oil.

Store in an airtight container in the fridge for up to 2 weeks.

Enjoy!

 
 

Photography, Food Styling, and Recipe Developed by Sara Thornton

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