Sunburst Salad

‘Tis the season of potlucks and picnics! This is a salad I have loved for such occasions, and it has always been a big hit at my Educational Dinner Parties, so this week I thought I’d share it with all of you! It’s great to make a large batch of this salad and keep it in the fridge for whenever you might want it throughout the week, as it only tastes better with time (keeps about 5-7 days in the fridge). Makes a great work or school lunch, too!

Sunburst Salad

 

Sunburst Salad

1 ½ cups cooked wild rice
1 ½ cups cooked quinoa
1 cup cooked chickpeas
1 red bell pepper, chopped
3 leaves kale, chopped
handful each fresh parsley and cilantro
seeds of 1 pomegranate
Himalayan salt or sea salt
¼ cup olive oil or hemp seed oil
1-2 tbsp balsamic vinegar
1-2 tbsp tamari, or nama shoyu, or coconut aminos
juice of 1 lemon
1 tbsp mixed herbs (Italian seasoning, herbs de province, basil, oregano)
1 – 2 tsp dried mustard
black pepper to taste

  • Wash and chop the pepper, kale, cilantro and parsley into small pieces
  • Combine with cooled grains, chickpeas and pomegranate
  • In a separate dish, mix together the salt, oil, vinegar, soy seasoning, lemon juice, herbs, mustard, and pepper
  • Pour dressing over the salad, toss, and serve.

This dish is even better the next day, once the flavours have had time to mingle.

Serves 6

Here’s one to prove that you CAN make friends with salad!
Enjoy, and stay hearty, friends!

xo
-Candace

Love Candace

About Candace Bell

Holistic as heck and herbaciously bodacious, Candace Bell (BA, CNP) is a Toronto-based certified holistic nutritionist and visual artist with a focus on self-empowering re-education, digestive support, and encouraging creativity to become fully alive. Trust your gut and create total health!

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