By Marie Hemphill

Make Once, Crave Twice

There’s something about that last long weekend of summer—Labor Day—that brings out the chips, dips, and three kinds of grilled everything. Whether you’re prepping ahead for a gathering or trying to regroup after a few indulgent days, this salad has your back.

It’s hearty, herb-packed, and built with intention—not just flavor. Think of it as your get-grounded-again go-to. A no-fuss, nutrient-dense meal you can throw together anywhere, even if you’re not in your own kitchen. Bonus? It holds up beautifully overnight—arguably tasting even better the next day.

Why This Salad Works Harder Than Most

This isn’t lettuce and lemon juice disguised as a meal. It’s a carefully layered bowl of macro balance—protein, fiber, complex carbs, and healthy fats all playing their part:

• Arugula + cucumbers + tomatoes + asparagus = hydrating and detoxifying greens with a satisfying crunch

• Quinoa cooked in bone broth = complete plant protein + amino acids + gut-friendly minerals

• Chickpeas + artichoke hearts = fiber + plant protein + prebiotics

• Feta + pistachios = calcium, healthy fat, flavor, and texture

• Fresh dill + basil = digestion-loving herbs that brighten every bite

• Olive oil + apple cider vinegar + lemon + Dijon = anti-inflammatory, blood-sugar-friendly dressing with a tangy finish

Next-Day Magic

This salad holds. The quinoa soaks up the lemony Dijon dressing. The arugula stays peppery. The pistachios keep their crunch. It’s one of those rare salads that doesn’t wilt or get weird—making it a smart move for:

• Road trips

• Packed lunches

• “I can’t cook tonight” nights

Serve it fresh, slightly chilled, or even with a fried egg on top the next morning. (Yes, I’ve done it.)

Herb & Hearth Quinoa Salad (Serves 4)

Ingredients

For the Salad

• 5 oz arugula

• 1 cup cooked quinoa (simmered in bone broth)

• 1 cup canned chickpeas, rinsed and drained

• 1 cup artichoke hearts, chopped (jarred or canned, drained)

• 1/2 cup crumbled feta cheese

• 2 green onions, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 cup asparagus, chopped and sautéed

• 1 cup diced cucumber, seeds removed

• 1/4 cup salted pistachios, roughly chopped

• 2 tbsp fresh dill, chopped

• 2 tbsp fresh basil, chopped

For the Dressing

• Juice of 1 lemon

• 1 tbsp apple cider vinegar

• 3 tbsp organic olive oil

• 1 tsp Dijon mustard

• 1/2 tsp sea salt

• 1/4 tsp freshly cracked black pepper

Instructions

1. Cook quinoa in bone broth according to package instructions. Let it cool slightly.

2. Sauté asparagus in a little olive oil until tender-crisp (about 4–5 minutes). Cool to room temp.

3. In a large bowl, combine arugula, quinoa, chickpeas, artichokes, feta, green onion, cherry tomatoes, asparagus, cucumber, pistachios, dill, and basil.

4. Whisk together all dressing ingredients until emulsified. Taste and adjust salt if needed.

5. Pour dressing over the salad and toss to coat evenly.

6. Serve immediately—or refrigerate and let flavors develop overnight.

Macros That Matter (Per Serving, Approximate)

• Calories: 420

• Protein: 17g

• Carbs: 35g

• Fiber: 9g

• Fat: 23g

• Sugar: 4g

• Net Carbs: 26g

This bowl gives your body what it actually needs after a weekend of everything else. It’s satisfying without being heavy, and nourishing without being restrictive.

Make It Now or Make It Later

Whether you’re prepping this before the party for a lighter, balanced option—or tossing it together after when your body’s craving something crisp, real, and re-centering—this salad shows up.

And the best part?
You’ll be thinking about that second bowl before you finish the first.