Photo courtesy Jeffrey Schoening

Recipe Friday: Brat Haus Superfood Salad

Written by Marilyn Hawkes Category: Recipes Issue: February 2018

When you think about Brat Haus, the popular artisan sausage eatery in Scottsdale, superfood salad probably isn’t the first thing that comes to mind. But Brat Haus Executive Chef Jeffrey Schoening aims to switch that up a bit. “We want to diversify our clientele because not everyone wants sausages, french fries and chicken wings,” he says.

Schoening started playing around with ingredients to make a salad that was healthy, but still filling enough to satisfy someone with a hearty appetite. “I’m 6-foot-2, 200 pounds, and if I eat a salad, it needs some body to it,” he says. That’s where the grains – like quinoa, amaranth and buckwheat – come in.

The beauty of this salad is that you can use whatever vegetables you have in the refrigerator, Schoening says. “It’s anything goes. And the salad dressing is good on everything.”

Brat House Superfood Salad
Makes 2 servings

Vegan Sweet & Spicy Vinaigrette ingredients:
8 oz. coconut milk
1 tbsp. Sriracha sauce
2 oz. Mae Ploy (sweet chili sauce)
2 oz. red wine vinegar
1 tbsp. sambal (garlic chili sauce)
1 tsp. shallot
1 tsp. ginger, fresh
1 clove garlic
1/2 lime, juiced
1/2 orange, juiced
1/4 cup canola oil
2 tsp. sesame oil
2 tbsp. mint leaves, fresh
2 tbsp. cilantro leaves, fresh
1 tbsp. kosher salt
1 tsp. black pepper

Combine both oils together. Combine everything but mint and cilantro in a blender or food processor. Blend until smooth. Drizzle in the oil. Turn off and add mint and cilantro leaves. Pulse 3-4 times to blend leaves, but don’t blend smooth. * Schoening also uses the dressing as a chicken marinade.

Salad ingredients:
1/2 cup quinoa, cooked
1/2 cup amaranth, cooked
1/2 cup buckwheat, cooked
2 tbsp. hemp seeds
1 tbsp. goji berries
1/2 cup edamame
1 cup Bloomsdale spinach
1/2 cup kale, chiffonade
7-8 heirloom cherry tomatoes, cut in half
1 tbsp. pomegranate seeds
1/2 avocado, diced
1 tbsp. pistachio, chopped

Combine everything with 1/2 cup of sweet and spicy vinaigrette or more if you prefer. Use any veggies you like, whether from the local farmers’ market or the leftovers in the fridge.