Winter Grain Salad

Ingredients

• 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

Instructions

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.