Fall Harvest Salad Recipe
spinach | farro | sweet potato | pepitas | apple | maple vin
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Maple Vinaigrette
Method
Salad Preparation
- 1
Cook the Farro
In a medium saucepan, bring 3 cups of water to a boil. Add 1 cup of farro and a pinch of salt. Reduce heat to low, cover, and simmer for about 30 minutes or until tender. Drain any excess water and set aside to cool.
- 2
Prepare the Sweet Potato
Preheat your oven to 400°F (200°C). Peel and cube the sweet potato into bite-sized pieces. Toss with a drizzle of olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized, turning halfway through.
- 3
Chop the Apple
Core and chop the apple into bite-sized pieces. Leave the skin on for added texture and nutrients.
- 4
Combine the Salad Ingredients
In a large bowl, combine the spinach, cooked farro, roasted sweet potato, chopped apple, and pepitas. Toss gently to mix.
Maple Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl, whisk together the maple syrup, olive oil, apple cider vinegar, Dijon mustard, salt, and black pepper until well combined.
- 6
Dress the Salad
Pour the maple vinaigrette over the salad mixture and toss well to coat all ingredients evenly.
