Heat Salad 2.0: Farro, Red Quinoa, Autumn Greens, Figs, Goat Cheese, Maple Walnuts, Red Wine-Poached Pear Vinaigrette (for 1)

$12.00

Jay’s Heat Salad (2.0) calls for farro, red quinoa, arugula, spinach, baby kale, roasted cauliflower, broccoli, figs, goat cheese, maple walnut crumble, and housemade Red Wine Poached Pear Vinaigrette. *Reheating instructions: transfer salad ingredients into a skillet along with the desired amount of vinaigrette and cook, stirring, over medium heat until greens are wilted.  Plate at once. PS: Salad can be enjoyed “raw” as well -no heating required. (Grains are fully cooked.)

Growing up and owning a restaurant in chilly central New York, Jay adapted to the prolonged wintry seasons and developed “Heat Salads”: study greens, healthy grains, and seasonal vegetables sauteed and dressed with a warm vinaigrette and strong cheese. 

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