Free Shipping on Orders Over $100*

All-Star-All-Sprout Salad

bowl of sprouts

At this point in winter, if you haven’t already exhausted your cellar of root vegetables, then you’re probably exhausted with it. But just because the ground outside may still be frozen, doesn’t mean you can’t enjoy fresh greens.Without a greenhouse or expensive equipment, it’s hard to imagine a reality in which you can have fresh and local greens every day.

One simple and healthy way to breathe life back into your winter diet is sprouting your own seeds. Just because the temperatures have dropped doesn’t mean you have to live without fresh greens until Spring. Sprouts are easy to cultivate, mature very quickly, can be used in a variety of delicious dishes, and really pack a nutritional punch. Start today and you’ll have fresh greens in 7 days!

Once you’ve mastered the skill of sprouting, you can incorporate sprouted seeds into nourishing and tasty dishes. Check out a couple of Peter Burke’s recipes, adapted for the web, from Year-Round Indoor Salad Gardening.

Recipe: All-Star-All-Sprout Salad

1 cup (236.8 ml) chopped sunflower greens
1 cup (236.8 ml) chopped pea shoots
1 cup (236.8 ml) chopped radish greens
1 cup (236.8 ml) chopped buckwheat lettuce
1/2 cup (118.4 ml) chopped broccoli greens

2 tablespoons (29.6 ml) sunflower oil
2 tablespoons (29.6 ml) balsamic vinegar
Herb salt to taste

Mix the chopped greens in a bowl with the herb salt. Add oil and vinegar and toss. I know it sounds too simple, but trust me this is one of the best; give it a try at least once. If you are not sure that you’re going to finish the salad, just mix half greens with half the dressing because the salad won’t keep that well if it has dressing on the greens.

Variation: Add 2 peeled and grated carrots to add a contrasting color and body to the salad. Any salad is enhanced with one ripe avocado, peeled and diced.

Yield: 4 servings

Recipe: Sam’s Wilted Sunflower-Kale Salad

My stepdaughter Samantha and I enjoy trading recipes. is one is a jewel. I would normally say that it does not store well, but in fact that has never been a problem—the bowl is always empty by the end of a meal.

2 cups (473.6 ml) chopped kale
2 cups (473.6 ml) (about 2 small trays) chopped sun ower greens
1⁄2 red onion, sliced extremely thin and chopped into 1-inch (2.5 cm) lengths
1⁄2 cup (118.4 ml) raw cashews, chopped 3⁄4 cup (177.6 ml) pineapple chunks in light syrup
3⁄4 cup (177.6 ml) manchego cheese, shaved

Juice of 1 lemon
2 cloves of garlic, pressed or diced
1⁄2 cup (118.4 ml) olive oil
Salt and pepper to taste (my suggestion is to go heavy on the pepper)

Mix the dressing first and let it set while you make the salad. Steam the kale until it’s tender. (It takes a while to make kale tender! Could be 10 minutes.)

Chop the sun ower greens longer than usual, about 1 inch (2.5 cm).

Mix the onions, pineapple, and sun ower greens. Drain excess water o the kale and mix it into the other ingredients while it is still warm enough to wilt the sun ower greens. Just before serving add the dressing, cashews, and cheese, and toss.

Variations: Use pine nuts instead of cashews. Use fresh spinach instead of kale, and warm the salad dressing to pour over the salad and wilt the greens. Use asiago cheese in place of manchego cheese.

Yield: 4 Serving

Share This:

Read The Book

Year-Round Indoor Salad Gardening

How to Grow Nutrient-Dense, Soil-Sprouted Greens in Less Than 10 days


Recent Articles

A tray of bees

Biodynamic Beekeeping 101

Spring is here and I don’t know about you, but I can’t wait to get started on all of the projects I mapped out during the cold winter months – including trying my hand at incorporating bees into my homesteading adventure! As a new-bee (get it?!), I need help to get started so I did…

Read More
A cast iron skillet with a tomato and spinach frittata

Breakfast: Keto-Style and Kid-Approved

If you’ve been following a ketogenic diet for a while now you probably have a few hacks of your own when it comes to cooking up delicious low-carb breakfast options. If you’re new to the program, you’re probably wondering how many different ways you can cook an egg because that’s the only thing allowed. (You’re…

Read More
A black sign that says community food forest

An Edible Urban Oasis

More than 80 percent of the US population now resides in urban areas. This number is projected to rise in the next few decades. Finding ways to maximize use of existing open space is imperative, and increasing access to food through sustainable management of edible landscaping is one important approach among many that are underway.…

Read More
Two glasses of colored Kvass on a table

Kvass: A Nourishing, Fermented Beverage

Looking to add another recipe to your fermenting repertoire? Try your hand at kvass. This nourishing beverage calls for just a few simple ingredients and only takes a couple of days to ferment. Use beets or get creative with various fruit combinations like Blueberry Lemon Mint or Ginger Apple Lime. The following recipes are from The Heal…

Read More
Mini plastic planters filled with soil and seedlings

Grow Your Own Veg—How to Start Plants from Seed

Starting plants from seed does not have to be difficult or time-consuming. Sure, it will take you a season or two to get the hang of it, but after that, the process will seem simple. To get started, you’ll need a space indoors that has natural light from a window, or else a tabletop area…

Read More