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10 cups (2.5 L) baby spinach
5 cups (1.25 L) farro, cooked
5 cups (1.25 L) whole red lentils, cooked
5 cups (1.25 L) strawberries, quartered
5 cups (1.25 L) blueberries
2 ½ cups (625 mL) red onions, thinly sliced
2 ½ cups (625 mL) Goat’s cheese, crumbled
2 ½ cups (625 mL) candied roasted pecans and lentils*
10 oz (300 mL) raspberry vinaigrette
*To prepare the Candied Roasted Pecans and Lentils: Combine 1 ¼ cups (310 mL) pecans, 1 ¼ cups (310 mL) cooked whole red lentils, 1 cup (250 mL) sugar, 1 tsp (5 mL) cinnamon, 1 tsp (5 mL) salt, 1 egg white, and 1 Tbsp (15 mL) water. Roast at 250⁰F (120⁰C) for an hour until evenly browned and slightly crispy.
Chef’s Tip: Add a protein topper to this salad beyond just grilled chicken - proteins that would work nicely with this concept include thinly sliced honey baked ham, a black pepper turkey breast, or even a smoked shredded chicken thigh.
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