This apple green bowl is paired with bright, lightly dressed, leafy greens dotted with slices of crisp celery; hearty mixed grains of quinoa, millet, and buckwheat popped with bits of toasted walnuts and slivered green onion; a heart-healthy helping of edamame (an excellent source of protein if following a plant-based diet); and, sweet wedges of roasted delicata squash. The greens are tossed with a lemon-honey-miso vinaigrette, with extra served alongside to drizzle overtop.
In a small mixing bowl, combine grains, green onion, and walnuts. Set aside.
In a separate bowl, combine leafy greens, celery, and 2 to 3 tablespoons of vinaigrette, tossing lightly to combine. Set aside.
Arrange 3 leaves of butter lettuce at the bottom of each of two salad bowls.
Then individually arrange grains, mixed greens, edamame, and roasted squash equally among two bowls, leaving an area in each bowl to fan out wedges of apples. Serve immediately, with additional vinaigrette to drizzle atop, if desired.
How to make
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1/4 cup freshly squeezed lemon juice
Scant 1 tbsp honey
1 tsp white miso paste
1 tbsp apple cider vinegar
2 tbsp extra virgin olive oil
Pinch kosher salt
1 large apple, halved, cored and sliced into thin wedges
1 cup cooked grains (a blend of “super grains” — a mix of white and red quinoa, millet and buckwheat, cooked according to package directions), cooled to room temp
1/4 cup sliced green onion
1/3 cup toasted walnut pieces
2 cups mixed leafy greens, lightly packed
1 stalk celery, trimmed and thinly sliced
10 to 12 slices of roasted delicata squash
2 cups cooked, shelled edamame (cooked according to package directions), cooled to room temp
6 leaves butter lettuce