Quinoa is a super food that contains powerful health benefits; it's packed with protein, vitamins, and fiber. When paired with fresh vegetables, toasted nuts, and savory seasonings, it becomes the perfect salad for lunch or dinner (or any time of the day, really).
Chewy farro -- an Italian whole grain -- is tossed with mixed greens in this colorful salad. It's flavored by two kinds of grapes that have been baked in a low oven to concentrate their sweetness and release their juices. The Concord grapes aren't seedless, but they make a beautiful garnish.
Salads are no longer just diet food, composed of lettuce and dressing. Browse through our gallery of delicious concoctions, including light and fresh, hearty and savory -- these big, bold combinations of prime produce and flavor-packed add-ins make it easy to get your veggies on.
Quick-cooking quinoa is a nutritional powerhouse, packed with protein, iron, and fiber. It is also the foundation for a main-course salad with chicken and springy vegetables. This recipe comes from our book "One Pot."
Purple kale or curly kale can be substituted for the Tuscan variety (also called lacinato); chop the sturdy leaves instead of tearing them. Spelt is a good alternative to farro, with a similar taste and texture. We prefer French feta, which is typically milder and creamier, to other varieties.
This recipe is one of our Better Basics: 10 New Takes on Family Favorites, see the others.