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Harvest Salad

Harvest Salad

This harvest salad is filled with baby spinach, arugula, shaved brussels sprouts, maple roasted sweet potato, farro, quinoa, thinly sliced apple, red onion, and toasted pumpkin seeds. We recently had a similar salad at a local restaurant for lunch and we loved it so much I had to try making it at home. I really enjoy the combination of flavors and textures in this wonderful salad and I love how healthy and hearty it is. The sweet potatoes and the tart apples pair nicely with the greens and I love the grains’ texture along with the crunch from the pumpkin seeds. This salad takes some time to make but it’s so worth the extra effort! My husband, daughter and I had this harvest salad for lunch recently and we all loved it.

Harvest Salad

How to Make a Harvest Salad

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.

Next, 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.

Harvest Salad

Harvest Salad

Harvest Salad

Prep Time: 15 minutes
Cook Time: 30 minutes
Cool the sweet potatoes and grain completely: 30 minutes
Total Time: 1 hour 15 minutes
Course: Salad
Cuisine: American
Servings: 4
Author: Pam

Ingredients

  • 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

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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6 Comments

  1. We’re starting to crave salads, and this is such a great, seasonal one. Love the use of sweet potatoes in it. Terrific dish — thanks.

  2. Harvest Salad sounds like it should use autumn produce, but this looks as if you could make it any time. It seems like a lot of work to make for just a small number of people, though.

    best… mae at maefood.blogspot.com