A BIG Make-Ahead Salad
Posted: | Categories: Recipes | Tags:salad vegan
A BIG Make-Ahead Salad
Rated 3.4 stars by 9 users
Category
Savory Recipes
Author:
Melissa Ben-Ishay
This is the salad I'm making for Thanksgiving (and you should too). It packs in a ton of crunchy, refreshing veggies that perfectly balance your feast while adding an extra pop of flavor. The farro adds a great tender bite while also giving a filling grain that will make you feel great and energized (if you have any gluten-free guests at your table, you can leave it out or swap with quinoa). The things to remember if you're making ahead are simple: 1) Try to keep the veggies separate in the bowl rather than mixing together, 2) Don't add toppings to the vegetables until you're ready to serve, and 3) DO. NOT. DRESS. THE. SALAD. Wait until dinnertime, and enjoy crunchy, crunchy greens.
Ingredients
- 1 cup dry farro, rinsed
- 1 head green cabbage
- 1 small head bok choy
- 12 scallions, trimmed
- 4 Persian cucumbers, trimmed
- 1 red bell pepper, trimmed
- 1 cup edamame
- 3 medium carrots, peeled and trimmed
- 1 cup pumpkin seeds
- 1 cup slivered almonds
- 1 cup chopped fresh herbs (I used parsley, cilantro, and oregano)
For the dressing
- Juice of 3 lemons
- 1/4 cup red wine vinegar
- 1/2 cup olive oil
- 3 tablespoons miso paste
- 1 1/2 tablespoons dried oregano
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 4 garlic cloves, grated with a microplane
- 3 tablespoons nutritional yeast
Directions
Add the farro to a saucepan with 2 cups water over medium-high heat. Cover and cook for 30-35 minutes, until the farro is tender. Drain and set aside to cool.
- Meanwhile, cut the vegetables. Cut the cabbage into small, confetti-sized pieces and add to a large bowl.
- Thinly slice the bok choy and scallions, finely chop the cucumbers and red bell pepper, and add all of them to the bowl. If you're making this ahead of time, try to give each vegetable their own corner of the bowl rather than mixing so they stay fresh longer. Add the edamame, as well (it's ok to throw them in frozen if you aren't serving immediately).
- Use a Y peeler to peel the carrots into ribbons, then roughly chop and add to the bowl. Finally, add the herbs and farro to the rest of the salad.
- Heat a small frying pan over medium heat and add the pumpkin seeds and almonds. Toss occasionally, so they don't burn, and cook for 3 to 5 minutes, until they start to crackle and are slightly golden brown. Let cool, and store separately if making in advance.
- To make the dressing, add all of the ingredients to a bowl or jar and whisk until combined. If making ahead, store separately.
- Just before serving, pour the dressing over the salad and stir to get everything evenly coated. Top with toasted pumpkin seeds and almonds, and get ready for compliments to roll in.
What You'll Need
What You’ll Need
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