Summer Abundance Salad

Summer Abundance Salad

INGREDIENTS

1 15 ounce can chickpeas drained + rinsed

2 tablespoons basil pesto

2 1/2 cups cooked quinoa wild rice and or black rice

1 cup pitted fresh cherries halved

1 cup fresh blueberries or blackberries

1 peach thinly sliced

2 ears grilled corn kernels removed from the cob

1 cup cherry tomatoes halved

6-9 ounces feta cheese crumbled

1 avocado sliced

large handful of microgreens and or arugula

1/2 cup mixed toasted nuts + seeds (sunflower pumpkin, cashews, almonds, etc)

SPICY BALSAMIC VINAIGRETTE

1/4 cup olive oil

1/4 cup balsamic vinegar

2 tablespoons honey

1 tablespoon  fig preserves (optional)

1-2 in chipotle chili peppers adobo chopped

kosher salt + pepper

INSTRUCTIONS

In a medium bowl, stir together the chickpeas and pesto. Let sit at least 15 minutes minutes to marinate.

Prepare your grains as directed on the package.

In a large salad bowl, toss together the quinoa, cherries, berries, nectarine, corn, tomatoes and feta. Stir in the pesto marinated chickpeas and toss the salad with about half the vinaigrette (see below).

To serve, top the salad with sliced avocado, toasted nuts + seeds and fresh greens. Serve with the remaining vinaigrette and chips or bread for scooping!

Vinaigrette: Combine all ingredients in a glass jar or bowl and whisk until smooth. Taste and adjust salt + pepper to your liking

 

Vendors selling fruit at Murray MarketVendors selling fruit at South Jordan
Fowers: #1-#2Chavez: #15
Tagges: #33-#35Roberts: #2-#3
Strattons: #43-#45Tagges: #29-#30
CK Farms: #49-51Petersen: #9
Jensen: #59-#60Guerra: #11-#12
Guerra: #64-#65Vasquez: #24
Vasquez: #8, #18-#19Pyne: #25
West: #21-#22Strattons: #17
Roberts: #55Nelsons: #4
Peeters #56 
Hatfield: #16 & #20 
Day Farms: #13-#14 
Pack: #36-#37 
Alpine: #31 
McMullin: #46-#47 
Dunham: #26 

 

 

 



Want more news on this topic? Utah Farm Bureau members may subscribe for a free email news service, featuring the farm and rural topics that interest them most!