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+ servings

Harvest Salad

Prep Time15 mins
Cook Time30 mins
Cool the sweet potatoes and grain completely30 mins
Total Time1 hr 15 mins
Course: Salad
Cuisine: American
Servings: 4
Author: Pam


  • 3/4 cup maple roasted sweet potatoes, cooled
  • 1/4 cup cooked farro, cooled
  • 1/4 cup cooked tri-color quinoa, cooled
  • 4 cups combination of baby spinach and baby arugula
  • 2 brussels sprouts, core removed, halved lengthwise & sliced thinly
  • 1/4 apple, sliced thinly
  • 1/4 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


  • Cook the maple roasted sweet potatoes--click here for the recipe. Once roasted, set aside to cool completely.
  • Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.
  • Cook the tri colored quinoa, per 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 the salad, 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 well whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.