Fall Harvest Farro & Apple Salad
The Fall Harvest Salad is a vibrant mix of seasonal flavors, combining roasted sweet potato, crisp apples, dried cranberries, and farro. Tossed with a light lemon vinaigrette, this nutrient-packed salad celebrates autumn’s best ingredients, perfect for a wholesome meal or side dish. Makes: 4 servings
Allison Tallman
Ready To Start?
- 1. Preheat oven to 425 degrees F. On a lined sheet pan, roast cauliflower and sweet potatoes for ~30 min or until cooked through.
- 2. Combine farro, roasted veg, apple, and pre-cooked chicken in a large bowl. Mix to combine.
- 3. Add dressing of choice if serving right away or store and add dressing when ready to eat.
- 4. Store in the fridge for 2 days.
ingredients
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1 cup cooked farro
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1 head cauliflower, chopped
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2 sweet potatoes, chopped
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1 apple, chopped
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12 oz pre-cooked chicken (you could also use salmon, tuna fish, or tofu here)
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Dressing of choice: I used 2 garlic cloves, 1/4 cup chopped parsley, 2/3 cup olive oil, juice from 1 lemon, salt and pepper to taste.