The Endless Summer... Minus the Surfing

Today may be the Autumnal Equinox, but I’m not one to give up so easily. The next couple of recipes are going to be a few of my seasonal favorites from the end of the sunshine days of August. Of course, you can get most of these ingredients any day of the year at the supermarket, but you’re going to pay an arm and leg for them and the flavor is never as good.

I made this salad on the fly for some friends and it’s very honestly one of my favorite salads I’ve ever made. First and foremost the combination of the white carrots with the fresh berries is super delicious and fairly unexpected.

If you can still get berries, try this one out as we let the sun set on summer.

“Summer’s Sunset” Berry and White Carrot Salad

Makes 3-4 pretty hearty servings

- 1 carton blackberries

- 1 carton raspberries

- 2-3 white carrots, peeled, and sliced into ¼ inch rounds

- 1 cup cooked farro (technique refresher here)

- 2-3 poached chicken breasts, shredded (technique refresher here)

- 1 pound arugula

- Balsamic Vinegar

- Olive Oil

- Salt

- Pepper

This isn’t a difficult one to portion out individually, but it deserves to be shared. So make a big batch with the amounts above and share it with some lucky coworkers!

In a large bowl, add the arugula, blackberries, raspberries, carrots, farro, and shredded chicken.

In a smaller bowl, mix together ¼ cup of balsamic vinegar with a little more than ¼ cup of olive oil and salt and pepper to taste. Pour the dressing over the salad in the other bowl and toss.

Luxuriate in summer for just a little bit longer.