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Sprout Salad Recipe with Fennel Pollen

Sprout Salad in a bowl with chopped hazelnuts and radish, with a  serving spoon and fork

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 of a bed of mixed greens, or will liven up a bowl of cooked quinoa. 

plate of sprout salad on counter top with whisk and radishes and celery

Sprout Salad with Fennel Pollen

Ingredients

Directions

  1. Sprout your seeds. This should take 5-6 days.
  2. Whisk the oil, Fire Tonic, salt, and pepper until mixture emulsifies.
  3. Toss with next five ingredients.
  4. Sprinkle with pollen and hazelnuts and serve immediately!

 

New to the World of Sprouting Seeds?

Read Our How-To Guide on Sprouts! 

 

Baby sprouts as they start to germinate in a glass kitchen jar sitting upside down.


Topics: Culinary, Recipes

Raychel

Written by Raychel on November 16, 2017

Raychel Kolen, Marketing Director, originally hails from the Midwest but has been calling Oregon her home for more than a decade. With her master’s degree in journalism from the University of Iowa, Raychel enjoys storytelling in all its forms and especially relishes the opportunities to visit our farm partners in the Pacific Northwest and across the globe, shining a light on the remarkable work these hardworking farmers are doing to grow and nourish our beloved botanicals. When she isn’t leading our marketing team or teaching workshops at the Mother Earth News Fair, Raychel can be found adventuring in the outdoors, foraging for wild mushrooms, fermenting fresh veggies in her kitchen, or hanging out with her hubby and sweet rescue dogs.

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