Three Sisters Salad
Sharry Shallot Vinaigrette
1/3 cup Dijon Mustard
1/2 cup sherry vinegar
1/4 cup red wine vinegar
1/4 cup water
1/4 cup diced shallots
1/4 cup honey
1/4 cup canola oil
2 cups organic spinach
1 cup fresh arugula
1 cup cooked brown tepary beans
1 cup diced, roasted butternut squash
1⁄2 cup chopped red endive
1⁄4 cup cotija cheese
1 teaspoon fresh lemon zest
2 tablespoons roasted pumpkin seeds
2 tablespoons roasted sunflower seeds
1 tablespoon chia seeds
1 tablespoon hemp seeds
1⁄3 cup Sherry Shallot Vinaigrette
Combine all vinaigrette ingredients in a blender except for canola oil and blend until well mixed.
Slowly drizzle in canola oil.
Toss spinach, arugula, tepary beans and roasted butternut squash together with dressing, cotija cheese and lemon zest.
Coarsely chop pumpkin and sunflower seeds. Mix with chia and hemp seeds.
Evenly divide salad into bowls. Top each serving with 1 tablespoon of super seed mixture.