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Harvest Salad
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Harvest Salad

Crafted with ease and taste in mind, this recipe is a great choice.

Prep Time
15 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 15 mins
Servings: 4
Course: Salad
Cuisine: American

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

    Cup of Yum
  1. Cook the maple roasted sweet potatoes--click here for the recipe. Once roasted, set aside to cool completely.
  2. Cook the farro per instructions in salted boiling water. Drain and set aside to cool completely.
  3. Cook the tri-colored quinoa, per instructions. Set aside to cool completely.
  4. Make the vinaigrette--click here for the recipe. Set aside to allow flavors to mingle.
  5. 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. 
  6. Drizzle the top with some well-whisked vinaigrette, to taste; toss to coat evenly. Serve immediately with freshly cracked black pepper on top. Enjoy.