It never fails. Whenever my husband and I take a trip, we end up finding a restaurant (or more) that really make an impression. We quickly figure out our favorite items on the menu and it is hard to stray from them. On our recent trip to Utah, we found a little breakfast and lunch nook that captured our hearts…and appetites!
This gem is called Five5eeds, and if you are in the Park City, Utah area, you do not want to miss this hotspot! The vibe replicates the foodie culture in Australia, and if you are a coffee lover, you are in a for a treat! They have a high quality modular brewing system that serves Coffee Mio, and the espresso is top notch! The food…I don’t know where to begin. Five5eeds is all about healthy, nourishing ingredients that are vibrant in color and flavor. The portions are generous and the menu caters to all food palettes. They are extremely accommodating to special dietary needs as well.
So besides everything on the menu, one of their dishes kept me coming back for more. Their Superfood Grain Salad is beyond delicious! It consists of 3 different grains, a colorful variety of produce, nuts, seeds, and a simple vinaigrette. I could not get enough of this savory start to my day. So naturally, when I returned home, I got to work on my own version.
The fabulous thing about salads is, they are highly adaptable. So if there’s an ingredient in this salad that doesn’t meet your needs, swap it or omit it. If you are strictly gluten-free, you will want to omit the farro for something like buckwheat, millet, teff, brown rice, or stick with two grains instead of three. I know cilantro is one of those ingredients that some people just don’t like. Leave it out. If you don’t eat corn, add in another veggie option. I have some suggestions listed in the ingredients.
Another great thing about this salad is that it doesn’t get soggy. So leftovers are still delicious even a few days later. Wild rice is a nutrient dense grain that I have recently fell in love with. The flavor and texture is amazing. I have a link to my preferred brand listed in the ingredients. Farro is another grain that has bragging rights of its own. Not only is it rich in fiber, but it contains 28 grams of protein in one cup. It’s low in calories, low in fat, high in antioxidants, and is loaded with vitamins and nutrients. If you haven’t tried this hearty grain and can tolerate gluten, give it a whirl.
This superfood salad can be made in advance which is a huge benefit if you are doing any entertaining, or just have a busy schedule, like most of us do! I know you will love this beautiful salad. And if you find yourself in Utah one day, you know where to find the original version :)
1 cup cooked wild rice
1 cup cooked quinoa
1 cup cooked farro (millet, buckwheat, teff, or brown rice for gluten-free)
2 cups finely chopped kale
2 Tbs finely chopped fresh cilantro
2 jalapenos, de-seeded and sliced
1/2 cup BBQ charred corn OR
1/2 cup veggie of choice (thinly sliced cabbage, diced bell pepper, zucchini, carrots, etc.)
1/4 cup soaked goji berries
1/4 cup soaked yellow raisins
Optional garnish ideas:
1/4 cup pistachios, roasted & chopped (or nuts of choice)
1/4 cup microgreens
1/4 cup sliced radishes
1/4 cup diced avocado
1/4 cup vegan Parmesan, nutritional yeast, or feta for non-vegan
1/4 Tbs olive oil
2 Tbs apple cider vinegar
2 Tbs fresh orange juice
1 Tbs liquid sweetener of choice, optional
Salt & Pepper to taste, optional
1) Cook your grains according to package directions. You can do this in advance and store the cooked grains in your refrigerator.
2) Prep the produce. Soak the goji’s and raisins in warm water until plump.
3) Whisk the dressing ingredients in a small bowl. Combine the kale, cilantro, and jalapenos in a medium bowl and drizzle with about 2 Tbs of the dressing. Massage the greens well, using your hands, so that they are thoroughly coated. Set the remaining dressing aside.
4) In a large bowl, combine all of the grains, corn (or other veggie), the greens, and soaked fruit. Gently toss until evenly incorporated. Then decide whether or not you want to add more dressing. Slowly add according to your taste.
5) Garnish the salad with pistachios, microgreens, radishes, avocado, and Parmesan or feta if using. You can serve this salad cold or at room temperature. Store leftovers in your refrigerator…the salad is fabulous the next day as well! Makes 4-6 servings.
Utah is just too beautiful not to share some of my favorite glimpses. So take a peek!