Marvivienda

The Kitchen

A seasonal autumn dinner that is light and nourishing. Harvest salad is endlessly versatile — this is the shape it takes here: a base of peppery arugula dressed with whatever the season offers, and a simple protein cooked with sumac.

Ingredients

Base & toppings

• Arugula
• Choose from: wild rice, pecans, pumpkin seeds, pomegranate seeds, apples, or roasted butternut squash

Protein

• Pastured chicken or wild salmon, cooked with sumac, salt, and pepper

Balsamic vinaigrette

• 2 tbsp balsamic vinegar
• 1 tbsp raw honey
• 1 tsp ground mustard
• Salt and pepper
• Olive oil

Method

1. Build a base of arugula and add your chosen toppings.
2. Cook the chicken or salmon with sumac, salt, and pepper, then slice over the top.
3. Whisk the vinaigrette and dress just before serving. An apple cider vinaigrette works beautifully too.