YIELD: 1 portion

For the vinaigrette:
¼ cup white cranberry juice
¼ cup orange juice
¼ cup lemon juice
1 tsp. Dijon mustard
½ tsp. honey
½ tsp. kosher salt
1 pinch white pepper
¾ cup olive oil

½ cup barley, cooked, chilled
½ cup farro, cooked, chilled
½ cup quinoa, cooked, chilled
5-6 pieces orange segments (1/2 orange)
3 Tbsps. pickled red onion
2 Tbsps. sweetened dried cranberries
2 Tbsps. Marcona almonds, chopped
1 tsp. parsley, fresh, chopped
½ tsp. thyme, fresh, chopped
2 Tbsps. white cranberry citrus vinaigrette (above)

1. For the vinaigrette: In a medium bowl, combine all vinaigrette ingredients except olive oil. Gradually whisk in olive oil to combine. Use immediately or store under refrigeration.

2. Combine remaining ingredients in medium bowl. Toss with 2 Tbsps. of the vinaigrette. Serve immediately.