top of page

Veggie + Grain Salad w/ Chili Garlic Dressing



Every quarter, both The Harbinger + Harken teams volunteer with a local organization in Charleston. This helps us make sure we are engaging in our community and being active participants in Charleston outside of our bakery walls. This salad is from a dinner we helped cook for Mad Park Community. They work to provide programs and community events centered around nutritional, emotional, and physical wellness within the underserved communities in Charleston. This particular salad went to a Thanksgiving feast for 1st-3rd graders and their families at a Charter School downtown.



We were lucky + honored to be able to cook for such great students. Make this salad for you and for others in your life or for someone who needs a little extra care these days. It’s made for giving and for sharing - it makes a lot. Plus, I know it’s good because I snuck a few bites of the salad…. gotta taste test.


Veggie + Grain Salad w/ Chili Garlic Dressing:


2 cups brown rice

2 cans chickpeas

1 lb Green Beans - de-stem, halve or third them (keep them bite size)

2 heads Cauliflower - cut into bite size pieces

2 Acorn Squash

2 Onions

2 Green Apples - Dice + roast w/ onion

3 bunches Parsley - chop


First boil the rice. You can follow the instructions on the package, use a rice cooker or cook with 6 cups water until it’s done. Let cool.

Prepare your veggies for roasting: De-stem and halve or third the green beans (you want them bite size). Cut the cauliflower into bite size pieces. Cut the acorn squash in half and remove the pulp and seeds. Chop your onions. Chop your apples into bite size pieces. Roast everything (except the acorn squash) with olive oil, salt and pepper until they’re fork tender. Roast the acorn squash cut side down until the skin is fork tender.

Chop your parsley and assemble your dressing (recipe below).

Drain your beans.

Once the acorn squash is roasted, peel the skin off and cut it into cubes.

Ok, you’re ready to assemble! Mix everything together with as much dressing as you like (I like LOTS!).

It’s delicious still warm, but equally as good once it cools down.


Chili Garlic Dressing:

1 tsp red chili flakes

15 cloves roasted garlic - roast garlic cloves w/ olive oil, salt + pepper until golden

1 TB chopped rosemary

¼ cup sriracha sauce

1 ½ cups olive oil

½ cup apple cider vinegar

1 tsp each salt and pepper

Blend together! (Or you can chop the garlic and whisk it all together)



Recent Posts

See All
bottom of page