Harvest Salad
Servings 4
Equipment
- Baking Sheet
- Small Saucepan
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 (see recipe link up above)
- Freshly cracked black pepper, to taste
Instructions
- 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.