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


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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