• Make the dressing: Combine all dressing ingredients in a food processor except for the olive oil. Pulse to blend. In a slow stream, add the olive oil, so you end up with an emulsified vinaigrette.
• Place all of the salad ingredients except for the cheese in a large bowl. Right before serving, add about half of the dressing and toss well. Add more dressing little by little as necessary; be sure to dress greens very generously, otherwise salad will be bland. Toss in the cheese, then taste and adjust seasoning with salt and pepper, if necessary.

• Cook the quinoa: First, rinse the quinoa in a fine mesh colander under running water.
• In a medium-sized pot, combine the rinsed quinoa and water.
• Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed most or all of the water.
• Remove the quinoa from heat, cover the pot and let it rest for 5 minutes.
• Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet.)
• Meanwhile, make the peanut sauce: Whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up (I didn’t need to do this).
• In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, red bell pepper, cilantro, and green onion.
• Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again.
• Divide into individual bowls and garnish with peanuts.

Vinaigrette

• In a small bowl with a whisk or jar sealed tight, combine vinegar, olive oil and lemon juice. Add pepper to taste.

Arugula Salad

• In a large bowl, combine the arugula, sunflower seeds and grapes. Drizzle with the vinaigrette and sprinkle with salt and pepper. Toss to combine.

• To make the vinaigrette whisk together the Champagne vinegar, olive oil, avocado oil, and shallots. Add Kosher salt and freshly ground pepper to taste.
• In a large bowl, toss together the spinach, orange segments, and red onion. Drizzle with some of the vinaigrette and toss again.
• Plate and garnish with almonds and feta cheese.

• Add pecans to a medium dry skillet set over medium heat. Toast and toss occasionally for 5 minutes or until fragrant and nuts are lightly toasted.

To make the dressing:

• In a medium bowl, whisk together all the dressing ingredients except for the olive oil. In a thin, steady stream, slowly add the olive oil, whisking all the while, until an emulsion starts to form. At this point you can add olive oil in a larger stream until it is completely incorporated.
• To a large bowl, add some of the vinaigrette. Add salad, toss gently, and plate.
• Top salad with pecans, red onion, fruit, and blue cheese.

Prepare the Vegetables:

• Wash and dry the mixed greens thoroughly.
• Dice the avocados and cucumbers into bite-sized pieces. Cut the avocado fresh right before serving so it doesn’t brown. If prepping slightly ahead, lightly toss slices with lemon or lime juice.
• Halve the cherry tomatoes.
• Julienne the carrots (thin matchstick cuts).
• Thinly slice the radishes.
• Finely slice the green onions, including the white part.
• Roughly chop the fresh dill.

Prepare the Seed and Nut Mix:

• Mix the sunflower seeds, pumpkin seeds, and pistachios in a bowl.

Make the Dressing:

• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, lemon juice, honey, turmeric, Dijon mustard, garlic powder, salt, and black pepper until fully emulsified. Taste and adjust seasoning if needed.

Assemble the Salad:

• In a large salad bowl or serving platter, layer the mixed greens as the base. Scatter the avocado, cucumber, cherry tomatoes, carrots, radishes, green onions, and dill over the greens. Sprinkle the toasted seed and nut mix evenly on top.
• Drizzle the Turmeric Honey Dressing over the salad just before serving, or serve it on the side for guests to add as they like.

Note:

• Storage: If prepping ahead, store dressing separately and toss just before serving.