Poon really likes ancient grains and says adding them to your salads can boost their flavor as well as their nutritional profile. In particular, she’s a fan of farro, telling us it “offers a hearty, nutty flavor to salads and grain bowls” in addition to “deliver[ing] a good amount of fiber, iron, and even protein.” She finds farro to be a great base for fall or winter salads, suggesting you add a teaspoon of avocado oil and a sprinkle of pepper and pink Himalayan salt to a bowl of cooked farro, then add roasted squash, tempeh, and sautéed greens. For a dressing, her preference is honey mustard.
If you’d prefer your nutty flavor to come from an actual nut, why not try pine nuts? (If you can afford them, that is.) Poon calls these the “little nuts with a big flavor profile” and says they’re “particularly scrumptious when toasted.” Toasted pine nuts can be used to top off almost any kind of salad (except, perhaps, a scary retro Jell-O one), but Poon says one of her favorite things to eat is a salad made with butternut squash, kale, quinoa, chickpeas, pomegranate seeds, and pine nuts.