Salad Recipe

Chicken (if chosen)

Pat chicken dry and season both sides with 1/4 tsp kosher salt and 1/8 tsp black pepper. Heat 1/2 tbs olive oil in a skillet over medium-high. Cook chicken 4–5 minutes per side (depending on thickness) until internal temperature reaches 165°F / 74°C. Transfer to a cutting board and rest 5 minutes, then slice thinly across the grain.

Shrimp (if chosen)

Pat shrimp dry and toss with a pinch (about 1/8 tsp) salt and pepper. Heat 1/2 tbs olive oil in a skillet over medium-high. Add shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove from heat and keep warm.

Steak (if chosen)

Season steak on both sides with 1/2 tsp kosher salt and 1/8 tsp black pepper. Heat 1/2 tbs olive oil in a heavy skillet or grill pan over high heat until shimmering. Sear steak 3–4 minutes per side for medium-rare (adjust to preference). Transfer to a cutting board, rest 5–7 minutes, then slice thinly against the grain.

Smoked beets (if chosen)

If using pre-smoked beets, slice into 1/4-inch rounds or wedges. If roasting then smoking yourself: roast whole beets wrapped in foil at 400°F / 200°C until tender (45–60 minutes), peel and slice, then briefly smoke or finish with a light char in a skillet. Lightly season with a pinch of salt.

In a bowl or jar, whisk together 2 tsp white miso, 2 tsp honey, 2 tbs rice vinegar, 1 tsp Dijon mustard, 1 tsp soy sauce (or tamari), 1 tsp lemon juice and 1 minced garlic clove until smooth.

Slowly stream in 4 tbs olive oil while whisking to emulsify, or close the jar and shake vigorously. Taste and adjust seasoning with up to 1/2 tsp more salt or pepper as needed.

Place 6 cups of farm greens in a large bowl or divide among plates.

Sprinkle 3 tbs pomegranate seeds evenly over the greens.

Scatter 3 oz crumbled goat cheese across the salad.

Add torn basil and mint leaves evenly over the salad.

Add the cooked protein you prepared (about 8 oz sliced chicken, shrimp, steak, or 6 oz smoked beets). Arrange attractively on top of the greens.

Drizzle the miso-honey vinaigrette over the salad to taste (start with 2–3 tbs total). Gently toss to combine, or serve dressed with additional vinaigrette on the side.

Finish with 3 tbs toasted pepitas and a final pinch of freshly ground black pepper. Serve immediately.