Winter Grain Salad

A healthy yet hearty dish packed with greens, squash, fresh herbs and a punchy vinaigrette, this salad can be served as a main or side dish.
Winter Grain Salad

Winter Grain Salad

Try this healthy yet hearty dish packed with greens, squash, fresh herbs and a punchy vinaigrette that can be served as a main dish or a side dish at a big holiday feast.

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  • quick-cooking bulgur wheat (or substitute with farro or quinoa)
  • chicken or vegetable broth (optional)
  • 3-4 tablespoons mint, chopped
  • 3-4 tablespoons flat parsley, chopped
  • 1 container (9 ounces) edamame peas
  • 1/2 cup cherry tomatoes, halved
  • 1 bunch collard greens, chopped into thin ribbons
  • 2 garlic cloves, minced
  • 1 shallot, diced
  • 3 squashes (we used zucchini and yellow squash)

Champagne Vinegar Dressing Ingredients

  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • 4 tablespoons champagne wine vinegar
  • 1 tablespoon whole grain Dijon mustard
  • cracked pepper to taste


1: Bring 1 cup bulgur to boil in 2 cups water. Cover at a simmer for 15 minutes. Use half water and half chicken or vegetable broth for extra flavor if desired.

2: Saute chopped garlic and shallot in skillet with olive oil for 5 minutes until just soft. Add in collard greens and saute for an additional 5 minutes until wilted.

3: Cut squash in half lengthwise, and place on a grill or bake at 350 degrees F for 5-10 minutes until just soft. Set aside.

4: Chop remaining vegetables into bite size pieces, and toss all herbs and ingredients together with dressing in a bowl. Serve cold or warm.

Note: You can make this a day or two ahead. 

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