House-made Recipe

Roast sweet potato

Preheat oven to 425°F (220°C). Peel (optional) and dice 1 medium sweet potato into 1/2-inch cubes. Toss with 1 teaspoon olive oil and a pinch of salt and pepper. Spread in a single layer on a baking sheet and roast 20–25 minutes, turning once, until tender and caramelized at edges. Cool slightly.

Cook farro/quinoa

If not already cooked, rinse 3/4 cup dry farro or 1/2 cup dry quinoa and cook according to package (farro ~20–25 minutes simmer; quinoa ~12–15 minutes) until tender. Fluff and cool to room temperature.

Prepare chickpeas

Rinse and drain 1/2 cup canned chickpeas. For extra flavor, warm them in a skillet with 1/2 teaspoon olive oil, a pinch of cumin and smoked paprika for 3–4 minutes, then cool slightly.

Whisk dressing

In a small bowl, combine 3 tablespoons tahini, 2 tablespoons olive oil, 3 tablespoons lemon juice, 1 teaspoon maple syrup, minced garlic, 1/4 teaspoon ground cumin, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Whisk while adding warm water 1 tablespoon at a time until a smooth pourable consistency (about 2 tablespoons). Taste and adjust lemon, salt or sweetness.

In a large bowl, combine 6 cups mixed salad greens, 1 cup shredded red cabbage, 1/2 cup shredded carrot, 1/2 cup sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup sliced radish and 1/2 cup steamed green beans.

Add 1 cup cooked farro or quinoa, 1/2 cup roasted sweet potato, and 1/2 cup seasoned chickpeas. Toss gently to distribute ingredients evenly.

Drizzle about 3–4 tablespoons of the lemon-tahini dressing over the salad and toss lightly to coat. Start with less dressing and add more to taste.

Crumble 1/4 cup feta or goat cheese over the top (optional), sprinkle 2 tablespoons toasted pumpkin seeds, chopped parsley and mint, and lemon zest. Season with additional salt and pepper to taste.

Serve immediately on plates or portion into bowls. Leftover dressing can be refrigerated up to 5 days; salad components (except dressing and greens) keep separately for 3–4 days.