We’ve had a few cooler days the last week or so and although, I am not quite ready to give up summer, my body has been craving heartier salads than the usual bowls I tend to throw together. The Harvest Grains blend from Trader Joe’s is one of my favorite side dishes, but I was inspired to turn it into a salad for a beach outing last weekend. The grain medley includes Israeli couscous, orzo, baby garbanzo beans, and red quinoa. It’s all kinds of awesome and makes a great alternative to pasta in a traditional pasta salad, which is what I was craving when I created this Kale Harvest Grains Salad recipe.
The grains blend is tasty on its own but I added more flavor with some cubed dairy-free mozzarella, sliced baby tomatoes and chopped basil. When it comes to dressing, any vinaigrette will do. I made a homemade Greek style dressing with Penzey’s Spices Greek seasoning blend. It wouldn’t be a salad without some greens! I started with the Power to the Greens blend from Trader Joe’s (kale, chard, and spinach) and topped it with the grains salad mixture and drizzled it all with my dressing. It’s a simple yet satisfying recipe that I have been enjoying all week. I hope you do too!
If you try my Kale Harvest Grains Salad, please be sure to tag me. I love to see your creations with my recipes!
The grains mixture stores well for about 3 days. Store your greens and dressing separately until you are ready to eat it. It also makes a great lunch to pack for work.
Kale Harvest Grains Salad
- 1 package Trader Joe's Harvest Grains Medley
- 2 cups Imagine No-Chicken Broth
- 1 cup chopped basil
- 1 pint cherry tomatoes, sliced
- 4 ounces dairy-free mozzarella, diced
- 2 cups mixed greens (such as kale, chard and spinach)
- Greek or Italian Salad dressing vinaigrette (such as red wine or balsamic)
Prepare grains medley according to package directions, using the broth. Set aside to cool.
While the grains cook, chop the basil, slice the tomatoes and dice the cheese. Prepare the salad dressing if not using store-bought.
Fluff the grains medley with a fork and add the basil, tomatoes and cheese.
Place two cups of greens on a plate, along with a 1/2 cup of the grains salad mixture. Toss with 1-2 tablespoons of dressing.
Store leftover greens, dressing, and grains salad separately for additional servings.