Floating Olive Branch
Toasted Grain Salad with Plums and Pomegranates


1/2 cup assorted whole grains (farro, barley, or emmer)

3 Tbsp. Seasons Sweet Butter Extra Virgin Olive Oil

3 Tbsp. Seasons Thyme Balsamic Vinegar

1/2 tsp. Seasons Fleur de Sel

4 cups kale, stems trimmed and chopped

3 oz. aged goat cheese

2 plums, sliced

1/4 cup pomegranate arils

3 Tbsp. walnuts, chopped

2 Tbsp. sunflower seeds

2 Tbsp. pepitas


Preheat oven to 350°F. Spread grains in a thin layer on a small baking sheet and place them in the oven. Toast grains for 10 minutes or until the grains have darkened slightly, remove from the oven, and set aside. Fill a medium saucepan with water and bring to a boil. Add grains and cook for 20-30 minutes or until the grains are tender. Drain and rinse the grains with cold water.

Place Seasons Sweet Butter Extra Virgin Olive Oil, Seasons Thyme Balsamic Vinegar, Seasons Fleur de Sel in a large bowl, and whisk to combine. Add chopped kale to the bowl and, using your hands, massage the vinaigrette into the greens to tenderize, massaging for about 3 minutes. Add the cooked grains to the bowl and toss to combine with the dressed greens. Divide the salad base between plates and top with goat cheese, plums, pomegranate, walnuts, sunflower seeds, and pepitas.