The Crunchy, Chewy, Veggie-Heavy Grain Salad for Fall

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in carbs and calories.

farro

🥗Healthier: spelt

💰Cheaper: brown rice

Spelt is a whole grain alternative that is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

Preheat the oven and prepare to roast vegetables.

Chop shallots, carrots, and fennel for roasting.

Drizzle a generous amount of olive oil over the vegetables and season with smoked paprika.

Place shallots at the edge of the pan for even cooking and tuck the denser fennel towards the edges.

Roast the vegetables in the oven until they are nice and brown.

Prepare the herb sauce by chopping scallions and mixing with a variety of herbs such as Thai basil, dill, and chives.

Slice a long red chili and grate in one clove of garlic for added flavor.

Combine the herb mixture with extra virgin olive oil and white distilled vinegar, and squeeze in the juice of an entire lemon.

Taste the dressing to ensure it is bright, punchy, and well-seasoned.

Remove the roasted vegetables from the oven and check for tenderness using a cake tester.

Let the roasted vegetables cool before chopping them into bite-sized pieces.

Slice celery using a mandolin for a crunchy texture.

In a large bowl, combine 2 cups of cooked red rice with the chopped roasted vegetables and celery.

Add the herb sauce to the bowl and mix thoroughly to coat the grains and vegetables.

Chop toasted almonds and add them to the salad for crunch.

Crumble feta cheese over the top of the salad and mix gently to combine.

Serve the salad warm, allowing the dressing to soak into the grains.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary