Sprouted seeds make it possible to feature fresh greenery on your dinner table year-round! Especially when our gardens are barren and local farmers markets have shuttered for the season, we like consuming these beautiful microgreens. They only take less than a week to sprout and are so simple to grow!

Paired with our fragrant and other tummy-friendly veggies, this zesty salad is delicious on its own, atop a bed of mixed greens, or will liven up a bowl of cooked quinoa. 

Sprout Salad with Fennel Pollen

Ingredients

• 1/4 cup organic hazelnut oil
• 1 Tbsp. Fire Cider (or homemade fire cider)
• 1/2 tsp. organic dill weed
• 1/2 tsp. ground Himalayan salt
• 1/2 tsp. ground organic white peppercorns
• 2-4 organic radishes, julienned
• 1/2 cup organic apple, julienned
• 1 cup organic fennel bulb, thinly sliced (if fennel is not available, celery is a good substitute)
• 1 cup organic daikon radish seeds, sprouted
• 1 cup organic broccoli seeds, sprouted
• 1-2 tsp. bee pollen
• 2-3 tsp. organic roasted hazelnuts, chopped

Directions

1. Sprout your seeds. This should take 5 to 6 days.
2. Whisk the oil, Fire Cider, salt, and pepper until mixture emulsifies.
3. Toss with remaining ingredients besides bee pollen and hazelnuts.
4. Sprinkle with pollen and hazelnuts and serve immediately!

New to the World of Sprouting Seeds?

Read Our Guide to Growing Sprouts!