Heirloom Grain Salad

Servings: 6-8
Grain Salad
  • 2 cups  Kale Greens, cut into 1 ½ inch pieces; leaves washed and dried
  • 1 cup   Shredded Carrots 
  • ½ cup  Sun Dried Cherries
  • ½ cup  Diced Dried Apricots
  • 2 cups  Cooked Golden Quinoa (Cooled)
  • 1 cup   Cooked Red Quinoa (Cooled)  
  • ¼ cup Toasted Pepitas 
  • 1 cup   Crumbled Feta Cheese   
  • As needed: Kosher Salt
  • As needed: Black Pepper
Citrus Vinaigrette
  • ½ cup  Vegetable Oil Blend  
  • ¼ cup  Local Honey  
  • ½ cup  White Balsamic Vinegar 
  • 1 tbsp Dijon Mustard  
  • 1 cup   Orange Juice   
  • ¼ cup Meyer Lemon Juice 
  • TT:      Kosher Salt
  • TT:      Coarse Ground Black Pepper
Vinaigrette Recipe: 
  1. Place all ingredients in a blender, except for the vegetable oil blend.
  2. Blend all ingredients in the blender until smooth.
  3. Slowly add vegetable oil with the motor running and blend until emulsified; adjust seasoning with salt and pepper to taste.
  4. Store in an air tight container and refrigerate until use. Vinaigrette will hold up to 5 days in refrigeration.
Salad Preparation: 
  1. Place all ingredients in a mixing bowl except for the feta cheese crumbles and vinaigrette. 
  2. Toss all ingredients. Drizzle vinaigrette into the salad and toss to coat evenly.
  3. Season the salad with salt and pepper. Place in serving vessel and garnish with crumbled feta cheese on top of the salad evenly.
  4. Serve immediately.
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