From Natalie’s Table

I’ve been making this bowl for years. It’s one of those meals I never get tired of because it’s simple, satisfying, and somehow tastes even better the next day. I love serving it warm for dinner, then enjoying the leftovers cold for lunch.

The farro is cooked in bone broth for extra nourishment, the chicken gets a little sesame oil for warmth, and I finish everything with a drizzle of balsamic glaze. It’s become one of my favorite glow meals through every season.

Ingredients

For the Bowl

• 1 cup pearled farro
• 2 cups bone broth
• 1 lb chicken breasts or thighs
• 2 cups Brussels sprouts, trimmed and quartered
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Sea salt + freshly cracked black pepper
• 1 tsp toasted sesame oil
• ¼ cup roasted peanuts, roughly chopped
• 2–3 green onions, sliced

To Finish

• Balsamic glaze
• Fresh lemon juice (optional, for brightness)

Instructions

1. Cook the farro in bone broth according to the package directions until tender.
2. Toss Brussels sprouts with olive oil, garlic powder, onion powder, salt, and pepper. Roast at 425°F for 20–25 minutes until caramelized.
3. Season the chicken with garlic powder, onion powder, salt, and pepper. Cook until golden and cooked through, then slice into bite-sized pieces.
4. Toss the warm chicken with the toasted sesame oil.
5. Combine the farro, Brussels sprouts, and chicken.
6. Top with chopped peanuts, sliced green onions, and a generous drizzle of balsamic glaze. Add a squeeze of fresh lemon if you’d like a little extra brightness.

Serve warm or chilled—it’s equally delicious both ways.

Easy Swaps

• Substitute grilled salmon or shrimp for the chicken.
• Make it vegetarian with crispy tofu or roasted chickpeas.
• Swap farro for quinoa or brown rice if needed.
• Try pistachios, almonds, or pumpkin seeds instead of peanuts.
• Add avocado for extra healthy fats.
• Toss in baby spinach or arugula just before serving.

Why We Love These Ingredients

Farro
An ancient grain that’s rich in fiber and minerals to support steady energy and a healthy gut.

Bone Broth
Cooking the farro in bone broth adds incredible flavor while providing collagen-supporting amino acids and nutrients for the gut.

Brussels Sprouts
One of my favorite glow foods. Rich in vitamin C, fiber, and sulfur compounds that help support the body’s natural detoxification pathways.

Chicken
Provides high-quality protein to support healthy skin, muscles, and collagen production.

Olive Oil
A beautiful source of healthy fats and polyphenols that nourish skin from within.

Sesame Oil
Just a touch adds warmth, richness, and depth that brings the whole dish together.

Green Onions
Fresh, vibrant, and full of beneficial plant compounds that support overall wellness.

Balsamic Glaze
Adds the perfect balance of sweetness and acidity that ties every ingredient together—it’s the finishing touch I never skip.

Natalie’s Note

“This recipe has been on our table for years. It’s proof that nourishing food doesn’t have to be complicated. A handful of wholesome ingredients, prepared simply, often become the meals we come back to again and again. Those are my favorite kinds of recipes.” 

Love + Eat Well,

Natalie 

A fresh, beautiful salad from Natalie’s kitchen — tender red butter lettuce, juicy tangerine, creamy buffalo mozzarella, cool cucumber, avocado, delicate prosciutto, and fluffy quinoa tossed with pistachios, all finished with broccoli micro greens and a bright champagne-orange dressing.

This is the kind of salad I love when I want something that feels light, feminine, and deeply nourishing — but still a little special.

Fresh. Creamy. Citrusy. Crisp.

A little salty from the prosciutto, a little sweet from the tangerine, a little richness from the avocado and mozzarella, and just enough texture from the pistachio quinoa to make it feel satisfying.

It’s simple enough for lunch at home, beautiful enough to serve to a friend, and exactly the kind of glow meal that makes healthy eating feel abundant, colorful, and joyful.

Every bite feels fresh and balanced without being heavy.

And the best part?

It comes together easily, with ingredients that feel elevated but effortless.

Why We Love It

Red Butter Lettuce

Soft, delicate, and mineral-rich, red butter lettuce gives this salad a tender, beautiful base without overpowering the other flavors.

Tangerine + Orange

Bright citrus brings natural sweetness, vitamin C, and that fresh, juicy lift that makes the whole salad feel alive.

Buffalo Mozzarella

Creamy and delicate, buffalo mozzarella adds softness and richness while keeping the salad elegant and light.

Avocado

Healthy fats make the salad more satisfying and help nourish the skin from within.

Quinoa + Pistachios

A little protein, a little crunch, and a little earthiness — this combination makes the salad feel complete.

Broccoli Micro Greens

Tiny but powerful, micro greens add a fresh, vibrant finish and an extra layer of nourishment.

Ingredients

Salad

• 1 head red butter lettuce, leaves gently separated and washed
• 1 tangerine, peeled and segmented
• 1 small cucumber, thinly sliced
• 1 ripe avocado, sliced
• 1 ball buffalo mozzarella, torn into soft pieces
• 3–4 slices prosciutto, gently torn
• 1 cup cooked quinoa, cooled
• ¼ cup pistachios, roughly chopped
• A handful of broccoli micro greens
• Sea salt and freshly cracked pepper, to taste

Champagne-Orange Dressing

• 1 small shallot, finely minced
• 2 tablespoons champagne vinegar
• Juice from ½ orange
• 1 teaspoon orange zest
• 1–2 teaspoons honey, to taste
• ¼ cup extra virgin olive oil
• Sea salt and freshly cracked pepper, to taste

Directions

In a small bowl or jar, combine the minced shallot, champagne vinegar, orange juice, orange zest, and honey.

Let it sit for 5–10 minutes so the shallot softens and mellows.

Slowly whisk in the extra virgin olive oil until the dressing feels silky and blended.

Season with sea salt and freshly cracked pepper.

In a separate bowl, toss the cooked quinoa with chopped pistachios and a small spoonful of the dressing.

Arrange the red butter lettuce on a large platter or shallow bowl.

Layer in the tangerine segments, cucumber, avocado, torn buffalo mozzarella, and prosciutto.

Spoon the pistachio quinoa over the salad.

Drizzle with the champagne-orange dressing.

Finish with broccoli micro greens, a little extra orange zest, cracked pepper, and a final whisper of sea salt.

Serve immediately.

Easy Swaps

No tangerine? Use orange segments, blood orange, grapefruit, or sliced nectarines.

No buffalo mozzarella? Try burrata, fresh mozzarella, goat cheese, or a soft cashew cheese.

No prosciutto? Leave it off for a vegetarian version, or swap in grilled chicken, smoked salmon, crispy chickpeas, or toasted seeds.

No quinoa? Use farro, millet, wild rice, or keep it leafy and light.

No pistachios? Try toasted almonds, walnuts, pumpkin seeds, or pine nuts.

No broccoli micro greens? Use pea shoots, arugula, basil leaves, or sunflower sprouts.

Glow Note

I love salads like this because they remind me that nourishing food can still feel beautiful.

Soft lettuce. Sweet citrus. Creamy avocado. Salty prosciutto. A little crunch.

Simple ingredients layered together in a way that feels fresh, generous, and full of life.

Love + Eat Well,
Natalie

This fresh, crunchy broccoli salad is the kind of simple, feel-good recipe we love to keep in rotation. It’s bright, lightly creamy, naturally sweet from dried dates, and full of texture from crisp broccoli, red onion, and sunflower seeds. A little apple cider vinegar gives the dressing just the right lift, while honey softens the edges and brings everything together.

It’s beautiful as a make-ahead lunch, a picnic salad, or a vibrant side dish for any meal.

Ingredients

Salad

• 5 cups fresh broccoli, finely chopped into small bite-size florets
• ½ cup dried dates, pitted and chopped
• ¼ cup red onion, finely diced
• ⅓ cup sunflower seeds

Dressing

• ½ cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon honey
• Sea salt, to taste
• Freshly cracked black pepper, to taste

Directions

In a large bowl, combine the chopped broccoli, dates, red onion, and sunflower seeds.

In a small bowl, whisk together the mayonnaise, apple cider vinegar, honey, sea salt, and black pepper until smooth and creamy.

Pour the dressing over the broccoli mixture and toss well, making sure everything is lightly coated.

For the best flavor, let the salad chill in the refrigerator for at least 20–30 minutes before serving. This gives the broccoli time to soften slightly and allows the sweet, tangy, creamy flavors to come together.

Taste before serving and adjust with an extra pinch of salt, pepper, or a tiny drizzle of honey if desired.

Natalie’s Notes

Chopping the broccoli small makes all the difference. It creates the perfect bite and helps the dressing cling to every little floret.

For extra richness, you can lightly toast the sunflower seeds before adding them. And if you love a little more tang, add an extra splash of apple cider vinegar.

This salad keeps well in the fridge for 2–3 days and makes a beautiful prep-ahead recipe for busy weeks.

Love + Eat Well,

Natalie