Leafy Green

10 Ways to Enjoy Grains & Greens

March 23, 2015

The beauty of a salad of grains and greens is that it's so versatile: It can be as hearty and filling as you like, all the while providing a solid foundation to build off. A squeeze of blood orange on top? Go for it. Thinly sliced radishes? Sounds delicious. Crumbled goat cheese? Yes, please. And, if it uses sturdy greens, it's also a great dish to travel with you to work or a potluck.

For all of these reasons, we adore eating our greens with our grains. Here are 10 excellent ways to do so:

Spanish Chickpeas with Kale by Love and Lemons

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Scallion and Coconut Rice with Pork by gingerroot


Farro with Roasted Sweet Potato, Kale and Pomegranate Seeds by Ann S


Kale Tabbouleh by lisina


Aristotelian Rice and Peas by Nicholas Day


Celery and Za'atar Tabouli by drbabs


Warm Kimchi Bowl with Spicy Broccoli and Sesame-Scallion Wild Rice by Gena Hamshaw


Radish and Pecan Grain Salad by Amanda Hesser


One Pot Kale and Quinoa Pilaf by deenisebat


Rainbow Chard and Wild Rice Salad with Blood Orange Vinaigrette by Elizabeth Stark


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A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).

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