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 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 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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