Bend Power Bowl
Inspired by Oregon's farms and forests, this salad celebrates the flavors the Pacific Northwest is known for. Crisp Farmstand lettuces provide the perfect foundation for sweet apples, toasted hazelnuts, and rich blue cheese—a combination that feels like autumn in every bite, wherever you're enjoying it.
This recipe by Chef Sammy Monsour is from our collaboration with Element Hotels and is inspired by the Element Bend.
Featured Seedlings
Ingredients
- 2 c dappled butter lettuce, cut into 1" strips
- 2 c baby lettuce mix, cut into 1" strips
- 2 c classic butter lettuce, cut into 1" strips
- 2 c arugula
- 1 tsp thyme, finely chopped
- 1 tsp oregano, finely chopped
- 2 c prepared quinoa (or 2/3 c raw quinoa, cooked per package instructions)
- 2 honeycrisp apple, core removed and medium diced
- 4 ounces Rogue Creamery Smokey Blue
- 2 Tbsp local raw honey
- 2 Tbsp toasted hazelnut oil
- 2 Tbsp wild huckleberry balsamic vinegar (plus more to drizzle)
- to taste salt and pepper
Instructions
Step 1
In a large mixing bowl, gently mix all ingredients except for blue cheese and thyme.
Step 2
Season to taste with salt and pepper. Add more oil or vinegar if desired.
Step 3
Divide amongst four plates. Finish each salad with approx. 1 ounce of crumbled blue cheese, ¼ teaspoon thyme, and a drizzle of balsamic.