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Warm Winter Salad


  • Vertical Roots Super Spring Mix and Arugula
  • 365 by Whole Foods Market Super Grains Organic ( a blend of red and white quinoa, millet and buckwheat)
  • 365 by Whole Foods Market Tart Cherries
  • 1 Onion
  • 1 Head of garlic
  • Butternut Squash (fresh or frozen)
  • Fresh Sage
  • Fresh Thyme
  • 365 by Whole Foods Market Cashews
  • Olive Oil


  • Prepare Super Grains as instructed on the package
  • Cut onion into thin slices and cook on medium heat with 1 tablespoon of butter until golden. Approx 30 minutes.
  • If not using frozen or pre-cut squash, cut squash into 1 inch cubes and place on a baking sheet. Drizzle 2 Tbsps of olive oil, salt, pepper and fresh chopped sage and thyme.
  • Prepare the garlic. Clean off the excess but leave the skins in-tact. Cut garlic to expose the tops of the cloves. Drizzle with olive oil and wrap in tin foil.
  • Place the garlic in the pan with the squash and bake together at 400ºF for about 30 minutes until squash is tender and browned, and garlic is soft.
  • Fold super grains, squash, and onion together, then toss with Vertical Roots Super Spring Mix and Arugula until wilted.
  • Top with, dried cherries, cashews, and a final toss with the roasted garlic vinaigrette
  • If you’re a roasted garlic lover, scatter a few roasted garlic chunks throughout the salad

To make the vinaigrette, whisk together or emulsify the ingredients until smooth:

  • 4 roasted garlic cloves, mashed (press them out from the roasted garlic head, and mash)
  • ¼ cup of olive oil
  • 3 tablespoons of lemon juice
  • 1 tablespoon of honey
  • 1 tablespoon of Dijon mustard
  • Salt and pepper to taste