This is a super yummy and filling salad that can be either a main dish or a side. As written below, I think there might even be a bit too much fruit. I think I would cut it down to 1/3c of each raisins and dried cranberries.
The pecan-fruit mixture has 275 calories and 5g of protein, per 1-cup serving. The dressing is 60 calories per tablespoon.
Makes 3-1/2 servings.
2c mixed grains (farro, freekeh, wheat berries, barley, wild rice, quinoa …)
3c arugula
1/2 c parsley
1/2c mint leaves, chioffonade
1/4c tarragon leaves, minced
1/2c pecans, either chopped or left whole as is your preference
1/2c dried cranberries
1/2c raisins
1c thinly sliced radishes
1/4c sherry vinegar
1/4c roasted walnut oil
1/4c shallot, minced
Cook the grains according to package directions, then drain them in a colander to prevent sticking.
Chop the parsley, mint and tarragon and combine with the arugula & radishes.
In a separate container, combine the grains, pecans, dried cranberries and raisins.
Whisk together the vinegar, oil & shallot in a small cruet, adding a little sweetener if desired.
When it’s time to serve, take a big handful (a little over a cup) of the arugula-herb-radish mixture and dress it with 2T of the dressing. Top with 1c of the grain-fruit-nut mixture and toss slightly.