Chances are, if you live in the Greater Seattle Area, you’ve heard of (or have frequented) Deru Market.
The restaurant is focused on locally-sourced, farm-fresh ingredients, and they’re well-known from everything from their pizza to peanut butter chocolate layer cake.
But my absolute favorite dish on their menu is the farm salad. Okay, it sounds a bit lame I have to admit, but trust me when I say this salad is GOOD. And if you’ve been around for awhile, then you know I have my standards set high when it comes to salad (nothing wimpy or boring here).
To me it’s the perfect summer to fall transitional salad, as it’s light enough to enjoy while the days are still warm, but nourishing and seasonal enough to give you those fall feels.
And even if you’ve never had or heard of the salad, trust when I say you’re going to want to make this copycat version, which I was inspired to recreate after countless trips out of the way to grab takeout and good friends who helped me with the recipe development, getting it as delicious and close to the real deal as possible.
Just as this salad is perfect for the summer to fall transition, it’s also a great dish to enjoy when you’re ovulating (aka in your “inner summer” phase). The leafy greens and herbs have a cooling effect, while providing plenty of fiber to eliminate excess estrogen (which is at it’s peak during ovulation). The pumpkin seeds, shredded chicken, roasted carrots and vinaigrette add a healthy dose of additional protein, fiber and fat, providing your body with the nutrients it needs to ovulate and create the healthiest egg possible, without weighing you down or making you feel too full/bloated.
Copycat Deru Market Farm Salad + Honey Lemon Herb Vinaigrette
This delicious + hearty farm salad anything but boring. Loaded with bright leafy greens, buttery roasted carrots, fresh herbs, creamy + salty feta — it’ll nourish + satisfy without weighing you down.
Author: Lauren Chambers
Recipe Type: salad, entree
For the Salad:
4-6 cups mixed leafy greens
¼ cup fresh dill, chopped
¼ cup flat-leaf parsley, chopped
¼ cup cilantro, chopped
½ cup pumpkin seeds, raw
2 cups carrots, peeled and diced into thin rounds (about 6 large carrots)
¼ -1/2 cup high quality, organic feta cheese
1 large (or 2 small) organic rotisserie chicken breast, shredded
For the Dressing:
3 tbsp juice squeezed from lemons (approximately 2 large lemons)
2 tbsp honey
2 tbsp finely chopped dill
2 tbsp finely chopped flat-leaf parsley
2 tbsp finely chopped cilantro
2 tsp finely grated lemon zest (can leave out, but gives dressing extra flavor)
½ tsp sea salt (can add more depending on preference)
black pepper to taste
½ cup extra virgin olive oil
Preheat your oven to 400 F. Line a baking pan with parchment paper and spread the thinly sliced carrots on the pan evenly. Coat with avocado oil, sea salt and pepper and roast for 30 minutes, flipping halfway through.
While carrots are roasting, get started on your pumpkin seeds. Add to a small, stovetop pan and turn heat on low. Add a bit of avocado oil, salt and pepper to coat and cook on low heat, stirring intermittently until pumpkin seeds turn golden brown, about 10-15 minutes.
Now get started on your dressing by whisking together all ingredients (except for the olive oil) in a medium-sized bowl with a fork or whisk. Once mixed, slowly whisk in the olive oil last, until dressing is creamy and well combined.
Assemble the rest of your salad ingredients (leafy greens, chopped fresh herbs, crumbled feta, shredded chicken) and set aside. Once carrots and pumpkin seeds are done cooking, set aside for a minute to let cool, then add all ingredients together to a large bowl and toss, or serve separately in two large bowls (or 4 small side servings).