Farm Stand Recipe

Preparation

1. 1

   Prepare the Vegetables

   Wash and dry the baby purple mustard greens, choi kale, and spinach. Trim the asparagus and cut it into bite-sized pieces. Slice the mushrooms and red onion.

2. 2

   Grill the Asparagus

   Heat a grill or grill pan over medium-high heat. Toss the asparagus pieces in olive oil, salt, and pepper. Grill for about 5-7 minutes until tender and slightly charred. Remove and set aside.

3. 3

   Roast the Mushrooms

   Preheat the oven to 400°F (200°C). Toss the sliced mushrooms with balsamic vinegar, olive oil, salt, and pepper. Spread them on a baking sheet and roast for 15-20 minutes until golden brown. Remove and let cool.

4. 4

   Pickle the Red Onions

   Thinly slice the red onion and soak it in a mixture of water, vinegar, and a pinch of salt for at least 15 minutes to pickle.

5. 5

   Candied Sunflower Seeds

   In a pan over low heat, combine sunflower seeds with honey or maple syrup. Stir until the seeds are evenly coated and lightly toasted, about 5-7 minutes. Remove from heat and let cool.

6. 6

   Assemble the Salad

   In a large bowl, combine the baby purple mustard greens, choi kale, spinach, grilled asparagus, roasted mushrooms, pickled red onions, and candied sunflower seeds. Toss gently to combine.

7. 7

   Serve

   Serve the salad with your choice of dressing drizzled on top.