Salad
- 3 cups cooked farro, rice, or quinoa
- 1 cup roasted vegetables
- 1 1/2 cups sunflower shoots
- 2 tablespoons vinaigrette
- Toasted nuts or seeds
Recipe brief
Home + restauranteasy
Sunflower Shoot Grain Salad
A grain salad with sunflower shoots, roasted vegetables, and a bright vinaigrette.
- Category
- Salads & Bowls
- Time
- 35 min total
- Servings
- 4
- Type
- Grain salad
Works with
Ingredients
What to gather
Microgreens are added for flavor, color, and texture. Keep refrigerated and rinse before use.
Method
How to make it
Add microgreens after hot cooking steps unless the recipe says otherwise, so texture and color stay intact.
- Step 1
Toss grains and roasted vegetables with vinaigrette.
- Step 2
Fold in sunflower shoots near serving time.
- Step 3
Finish with nuts or seeds.
Chef notes
Hold shoots separate if the salad will sit before service.
Storage and handling
Keep refrigerated. Rinse before use.
Best uses
- Catering sides
- Lunch bowls
- Meal prep
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