After purchasing our first home a few months ago, our budget has been super tight. That’s why little things like packing lunches are a must for us, but I can only eat so many sandwiches before I get bored completely. I really want to be consuming more raw veggies, but most salads are a pain to pack. So I composed a salad that I could assemble and could keep for a few days, with hardy and colorful greens such as kale, swiss chard, and cabbage. The addition of a nutty, chewy grain like farro (also known as emmer) completes the protein and adds delicious texture. Plus, if you have access to a pressure cooker, the grains cook in a mere 12 minutes. This recipe makes a ton, but it will keep for three days once assembled — if you can hold off eating the whole thing! –Megan B. Click for Megan’s Winter Green and Farro Salad recipe!

Winter Green and Farro Salad
serves 6-8
1 lb greens (I used a blend of green kale, purple kale, and chard, but any greens are good) chopped finely, including stems
1 small onion, sliced thinly
1/2 c roasted red peppers (jarred)
3 cups cooked farro (or use another grain like wild rice or buckwheat)

For the dressing:
2 tbs dijon mustard
2 tbs vegenaise (or mayo)
1/3 c apple cider vinegar
1 clove garlic, minced
2 tsp agave nectar
1/3 c olive oil

Whisk the dijon, agave, mayo, garlic and vinegar together. Slowly work in the oil while whisking until it has emulsified. Pour over the greens and grains and toss. Season with salt and pepper to taste. I’ll be honest though, if you season your farro well during the cooking process, you won’t need to salt the salad at all!