Here’s a fresh, crunchy salad for winter — a counterbalance for all the comfort food of the holidays. It’s really the best of all salad worlds. It’s got the stuff we like in a grain salad: chewy, ancient grains, sweet pecans, and tart dried cranberries. Those heartier textures are tossed with crisp French breakfast radishes, leafy greens, and a handful of fresh herbs. A classic sherry vinaigrette pulls it all together.

We’d serve this pretty salad as a side dish at any special dinner, but it’s also perfect midweek fodder: It comes together in three steps and a wee bit of slicing, and it has enough heft for a light lunch or dinner. You won’t find yourself poking around the pantry for a snack one hour later. If something more substantive is called for, we like it with a protein, like salmon, steak, or a perfectly poached egg.

Tip: we used quinoa and farro in our salad, but you can use your favorite grains.

Servings: 6 to 8, as a side

Ingredients

2 cups mixed quinoa and farro

1 cup baby arugula leaves

1 cup parsley leaves, minced

½ cup tarragon leaves, minced

½ cup mint leaves, cut in a chiffonade

½ cup Gelson’s pecan halves

¼ cup walnut oil

¼ cup sherry vinegar

1 cup French breakfast radishes, thinly sliced

¼ cup shallot, minced

¼ cup olive oil

½ cup raisins

½ cup dried cranberries

Kosher salt, to taste

Directions

1. Cook grains according to package instructions.

2. Drain the grains into a colander, then set them aside until they are warm to the touch.

3. In a large salad bowl, combine all of the ingredients and toss well. Season with salt to taste.

Recipe source: Food52

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