Harvest Salad

This harvest salad recipe is filled with baby spinach, arugula, shaved Brussels sprouts, maple-roasted sweet potatoes, farro, quinoa, thinly sliced apple, red onion, and toasted pumpkin seeds, all tossed with a tangy vinaigrette. We recently had a similar salad at a local restaurant for lunch, and we loved it so much that I had to try making it at home. I really enjoy the combination of flavors and textures in this wonderful salad and love how healthy and hearty it is. The sweet potatoes and tart apples pair nicely with the greens, and I love the texture from the grains along with the crunch from the pumpkin seeds. This salad may take some time to prepare, but it’s so worth the extra effort! My husband, daughter, and I had this harvest salad for lunch along with a bowl of creamy artichoke parmesan soup and some crusty bread, and we all loved it.

Harvest Salad

Ingredients:

• ¾ cup maple roasted sweet potatoes, cooled
• ¼ cup cooked farro, cooled
• ¼ cup cooked tri-color quinoa, cooled
• 4 cups combination of baby spinach and baby arugula
• 2 Brussels sprouts, core removed, halved lengthwise & sliced thinly
• ¼ apple, sliced thinly
• ¼ small red onion, thinly sliced *If the onion’s flavor is strong, place the slices in ice water for a few minutes, then dry on a towel
• 2 tbsp toasted pumpkin seeds
• Fran’s vinaigrette, to taste
• Freshly cracked black pepper, to taste

How to Make a Harvest Salad

Cook the maple-roasted sweet potatoes–click here for the recipe. Once roasted, set aside to cool completely.

Cook the farro in a small saucepan of well-salted water according to the package instructions. Drain and set aside to cool completely.

Next, cook the tri-colored quinoa in a small saucepan of well-salted water according to the package instructions. Set aside to cool completely.

Make the vinaigrette–click here for the recipe. Set aside to allow flavors to mingle.

When ready to serve, combine the spinach and arugula mixture in a large bowl. Add the shaved Brussels sprouts, cooled sweet potatoes, farro, quinoa, apple slices, red onion, and toasted pumpkin seeds.

Drizzle the top with some of the well-whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.