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Harvest Grain Salad

Cooked grains, roasted squash & greens in a lemony dressing — a salad that eats like a meal

Serves 4 · 35 min

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  • 2 cups cooked grains (farro, rice, or quinoa)
  • 2 cups butternut or zucchini, cubed
  • 3 cups greens or arugula
  • ¼ cup toasted seeds or nuts
  • ¼ cup crumbled feta (optional)
  • Lemon dressing
  • 3 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp honey
  • 1 garlic clove, grated
What you need
  1. Roast the squash tossed in a little oil and salt at 425°F about 25 min, until browned at the edges.
  2. Whisk the oil, lemon, honey, garlic, salt, and pepper.
  3. Toss the warm grains and squash with the dressing, then fold in the greens, seeds, and feta.
Steps — tap one to keep your place

✨ Untested — Claude drafted this one from scratch; it hasn't been cooked and amended in our kitchen yet, so treat the amounts as a starting point. Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.

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