with Grape Tomatoes, Cashews & Sherry Vinaigrette
This vibrant vegan grain bowl layers nutty grains with peppery arugula, juicy grape tomatoes, crisp cucumber, and scallions. It’s topped with crunchy cashews and a bold sherry vinegar–red pepper vinaigrette for a warm, satisfying dish that’s fresh, flavorful, and full of texture in every bite.
Allergens
Utensils
Tags
Arugula
2 ounce
Mini Cucumber
1 unit
Grape Tomatoes
4 ounce
Red Pepper Jam
1 unit
Scallions
2 unit
Cashews
1 ounce
Dijon Mustard
4 teaspoon
Microwavable Grain Blend
1 unit
Sherry Vinegar
5 teaspoon
Salt
teaspoon (tsp)
Black Pepper
teaspoon (tsp)
Olive Oil
2 tablespoon (tbsp)
Wash and dry produce.
Trim and thinly slice scallions. Trim and quarter cucumber lengthwise; thinly slice into quarter-moons. Halve tomatoes.
In a large bowl, whisk together vinegar, mustard, red pepper jam, 2 TBSP olive oil (4 TBSP for 4 servings), salt, and pepper until combined.
To bowl with dressing, add scallions, cucumber, and tomatoes; toss until evenly coated.
Massage grain blend in package; partially open top. Microwave until warmed through, 1½-2 minutes. Transfer to bowl with veggies and toss until evenly coated.
Add arugula and cashews; toss until well combined. Taste and season with salt and pepper if desired.
Divide salad between bowls and serve.
530
kcal
Calories
25
g
Fat
4
g
Saturated Fat
64
g
Carbohydrate
14
g
Sugar
5
g
Dietary Fiber
9
g
Protein
0
mg
Cholesterol
350
mg
Sodium
