Peaceful Valley Recipe
Organic greens, sprouts, tomatoes, carrots, radishes, toasted pumpkin & flax with a roasted shallot & herb vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Salad
In a large salad bowl, combine the organic mixed greens, alfalfa sprouts, halved cherry tomatoes, grated carrots, and sliced radishes.
- 2
Toast the Seeds
In a small skillet over medium heat, toast the pumpkin seeds and flax seeds until they are golden and fragrant, about 3-5 minutes. Stir frequently to prevent burning.
- 3
Make the Vinaigrette
In a small bowl, whisk together the roasted shallots, olive oil, apple cider vinegar, Dijon mustard, fresh herbs (such as parsley and basil), salt, and pepper to taste.
- 4
Assemble the Salad
Drizzle the vinaigrette over the salad and toss gently to combine. Top with the toasted pumpkin and flax seeds.
