Looking for salad inspiration? I learned about this 1-2-3 method at a kid’s cooking class and it’ll make all your future salads a breeze!
The cooking class called this a “1-2-3 salad,” which refers to the ingredient elements that make up a complete-meal type of salad:
- Greens: arugula, mixed greens, iceberg, romaine or kale are all good options! (I highly recommend massaging the kale when raw–simply squeezing it with your hands until it turns dark and fragrant),
- Fruits/vegetables/seeds: fennel, dried fruit, roasted squash or other root vegetables, cucumber, tomatoes, seeds, nuts, corn, olives, cheese
- Grains: farro, brown rice, quinoa, barley
For the salad
- ½ cup uncooked pearled barley
- 1 tbsp medium butternut squash or acorn squash
- 1 tbsp olive oil
- 1 head curly kale
- 1 bag mixed greens
- 1 fennel root, sliced
- ¼ cup craisins, golden raisins or dried cherries
- ¼ cup crumbled feta
For the dressing
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard optional
- salt + pepper, to taste
Prep the ingredients
- Rinse the barley and bring to boil in a medium saucepan with 1 cup salted water. Turn down heat and let simmer for about 45 minutes or until barley is fluffy, tender and chewy. Add more water while cooking if the barley starts to dry out.
- Meanwhile, peel and chop the squash into small chunks. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast at 400 degrees F for 30-45 minutes, or until tender.
- Once the barley and squash are done, let cool while you wash the kale and lettuce and tear into bite-sized pieces. Add the remaining ingredients to the bed of greens.
Make the dressing
- Whisk all ingredients together and season with salt and pepper to taste!