Harvest Salad
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Harvest Salad
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Crafted with ease and taste in mind, this recipe is a great choice.
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Ingredients
- ¾ cup sweet potato roasted with maple, cooled
- ¼ cup farro cooked, cooled
- ¼ cup quinoa tri-color, cooked, cooled
- 4 cups baby spinach combination
- 4 cups baby arugula combination
- 2 Brussels sprouts core removed, halved lengthwise and sliced thinly
- ¼ apple sliced thinly
- ¼ red onion If the onion's flavor is strong, place the slices in ice water for a few minutes then dry on a towel, small, thinly sliced
- 2 tbsp pumpkin seeds toasted
- vinaigrette Fran's, to taste
- black pepper freshly cracked, to taste
Instructions
- 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.
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