Radish and pecan grain salad

Enjoy the delightful crunch of fresh radish and the rich nuttiness of pecans in this wholesome grain salad. A perfect balance of flavors and textures!

Ingredients:

• 2 cups mixed grains (like farro, freekeh, wheat berries, wild rice, and quinoa, pearl barley, or any combination of the above)
• 1 cup baby arugula leaves
• 1 cup parsley leaves, minced
• 1/2 cup tarragon leaves, minced
• 1/2 cup mint leaves, cut in a chiffonade
• 1/2 cup pecans
• 1/4 cup walnut oil
• 1/4 cup sherry vinegar
• 1 cup lime, watermelon, or French breakfast radishes, cut into thin slices, preferably using a mandoline
• 1/4 cup shallot, minced
• 1/4 cup olive oil
• 1/2 cup raisins
• 1/2 cup dried cranberries

Instructions:

1. Start by boiling a large pot of water with a generous amount of salt. Add the grains and cook until they are just soft, which should take approximately 25 minutes. (If using grains like wild rice and wheat berries, add them to the pot first and cook for 10 minutes before adding the other grains.)
2. Once cooked, drain the grains using a colander and let them cool down until they are warm to the touch.
3. Mix all the components in a big bowl and stir thoroughly. Add salt to your preference.

Summary:

• Calories: 4525 kcal
• Fat: 285 g
• Protein: 62 g
• Carbs: 473 g
• Potassium: 4102 mg
• Magnesium: 999 mg