Jay’s Heat Salad: Farro, Red Quinoa, Autumn Greens, Charred Cauliflower, Feta, Red Wine-Shallot Vinaigrette (for 1)

Growing up and owning a restaurant in central New York (affectionally known as “The Tundra”) Jay adapted to the climate and developed “Heat Salads”: study winter greens, grains, and seasonal vegetables quickly sauteed and dressed with a vinaigrette and strong cheese.  Jay’s Colorado version calls for farro, red quinoa, arugula, spinach, kale, charred cauliflower, cherry tomatoes, chick-peas, feta cheese, and housemade Red Wine-Shallot Vinaigrette. #SoReadyForColderDays

*Reheating instructions: dump salad ingredients into a skillet along with the desired amount of vinaigrette, and cook over medium heat, stirring frequently, until greens are wilted.  Serve at once. PS: This salad can also be enjoyed “raw” as well -no heating is required. (Grains are fully cooked.)