Niçoise-Style Salad

Ingredients

• 2 cups salad greens
• 3 small red potatoes, quartered
• 2 cups fresh green beans, cut into 2-inch pieces
• 1/3 cup chickpeas, rinsed and drained
• 1 red bell peppers, sliced thin
• 1 cup cucumber, diced
• 1/3 cup quinoa or millet, dry
• 2 tbsp Kalamata olives, halved
• 2 tbsp fresh green onions (green part only), sliced
• 3 tbsp olive oil, divided
• 1 tsp dried thyme
• 1 tsp sumac
• 1 tsp dry mustard
• 2 tsp pure maple syrup
• 1/8 tsp salt

Instructions

1. 1Preheat oven to 400°F.
2. 2Roast: Lightly coat the potato quarters with olive oil, a dash of salt, and thyme. Place on baking sheet with parchment paper and cook for 15 minutes until fork ready.
3. 3Cook quinoa or millet according to package directions. Drain and let cool to room temperature.
4. 4Cook and blanch: In a pan, a 1 tbsp olive oil and heat over medium-high. Once oil is shimmering, add the green beans and bell peppers to cook for 3 to 5 minutes until al dente. Remove from heat.
5. 5Dressing: In a small bowl, whisk together 2 tbsp olive oil, sumac, mustard, and maple syrup. Set dressing aside.
6. 6Assemble: Layer greens, green onions, potatoes, beans, chickpeas, peppers, cucumber, grain, and olives.
7. 7Serve: Drizzle dressing evenly over each salad just before serving and toss gently to combine.