Power Greens and Super Grains Salad

We all want to eat better to feel better, right? This salad not only fits the "eat better" bill, but it's really delicious too! There are so many organic medleys of hearty greens ~ washed & ready to use. For this recipe, I used one with baby greens: spinach, chard, kale, and mizuna. Have you tasted mizuna? It's an Asian mustard green and looks like arugula. The mild greens are packed with vitamin C, iron and folate ~ and contain powerful antioxidants. And I used a super grains blend of buckwheat, millet, red quinoa and white quinoa to make the salad heartier. (If you don't have access to a power greens mix or a super grains mix, you can use any one or a combination of these.) Also, I added some thinly sliced brussels sprouts to get some cruciferous veggies into the mix.

The granny smith apples add some tartness, dried cranberries some sweetness and toasted pecans an earthy flavor, while adding some crunch (definitely don't skip the toasting because toasting intensifies the flavor ;o)  A light sweet and sour dressing is all that's needed to complete the salad. I hope you enjoy this healthy and delicious salad as much as I do!

Yield: 2 main course salads (or 4 side salads)

Salad Ingredients:

• 5-6 ounce bag of mixed dark greens
• 6-8 brussels sprouts, thinly sliced
• 1 granny smith apple, cut into bite-sized pieces
• 1/4 cup red onion, thinly sliced
• 1/4 cup reduced sugar whole dried cranberries
• 1/4 cup pecan pieces, toasted

Super Grains:

• 2 cups water
• 1 cup super grains
• 1 tablespoon butter
• Salt and pepper to taste

Dressing Ingredients:

• 2 tablespoons extra virgin olive oil
• Juice from 1/2 lemon
• 1 teaspoon raw honey
• Salt and pepper to taste

Directions:

• Super Grains: In medium saucepan, over medium heat, combine water, a dash of salt and super grains. Cook until all water is absorbed, approximately 15 minutes. Remove from heat; mix in butter, salt and pepper; set aside. 
• Dressing: In a small bowl, whisk together the dressing ingredients; set aside.
• Wash and cut brussels sprouts and apple. Toast walnut pieces in dry skillet over medium heat, tossing frequently, until browned to perfection ;o)
• Assemble Salads: Evenly divide ingredients between 2 salad bowls or plates starting with salad greens, brussels sprouts, apples and onions; drizzle with salad dressing and mix until thoroughly combined.  Sprinkle with cranberries and toasted pecan pieces. Top with 1/2 cup of super grains. (There will be leftover grains.)