Autumn Harvest Salad

An incredible bounty of fresh and dried fruits, farro, roasted pecans and butternut squash on a bed of greens topped with a sweet and tangy Apple Hemp Heart Vinaigrette!

Some salads make incredible meals. For one thing, salads can be a lot of fun to make. And another, you can put anything you want in a salad. Every single salad can be a totally different creation every single time. They can be caloric and not so healthy when using oil-laden dressings or they can be über nutritious when choosing nutrient-dense foods. And best of all, they look just as good as they taste!

I love eating the rainbow and this Autumn Harvest Salad is no exception – I mean, this salad is literally made with the colors of the rainbow. Starting with a mixture of raw kale and baby spinach, I like to pile on warm farro and roasted butternut squash and pecans with a combination of fresh apple, purple onion, clementines, and blueberries, then garnishing with crunchy apple slices and dried cranberries. And the finishing touches are optional but decadent – soft vegan cheese and a tangy vinaigrette!

You may recall from my other posts that I try to incorporate G-BOMBS whenever I can. Dr. Joel Fuhrman explains that we should eat as many of these “anti-cancer, health-promoting foods” every day. In an effort to promote consuming healthy “fuel”, this salad incorporates four of the six G-BOMBS – Greens, Onion, Berries, and Seeds.

For starters, this Autumn Harvest Salad incorporates a hefty mixture of greens – fresh and colorful kale and baby spinach. I think raw greens are magnificent! Among the most nutrient-dense food on the planet, just one cup of kale contains huge amounts of Vitamins A, K, and C as well as manganese. But they also contain high doses of antioxidants, beta-carotene, and flavonoids. Kale can also protect blood vessels, reduce cholesterol, as well as lessen the risk of heart disease and diabetes. (Healthline)

Nestled on top of these nutritious and colorful greens is warm farro and roasted butternut squash. Have you ever had farro? Originating in Mesopotamia, farro is an Italian word meaning ancient wheat grain and has been harvested for thousands of years. And for good reason. Farro contains lots of gut-friendly fiber, plant protein, vitamins, minerals and antioxidants. (Healthline)

I like using farro in grain bowls and salads since it possesses a mild flavor and chewy texture. If you follow a gluten-free diet, you can easily substitute quinoa, brown rice, buckwheat, millet, or sorghum.

It wouldn’t be an Autumn Harvest Salad without roasted butternut squash, which contains ample vitamins, minerals, fiber, and antioxidants. And roasted butternut squash reminds me of my sweet daughter-in-law. Every time we visit her, she takes extra time to roast some butternut squash for us. Her flavorful roasted butternut squash inspired this salad – I like tossing it in a little maple syrup and spices to add more depth and flavor.

Then about ten minutes before the butternut squash is done, I like to toss some pecans on top to crisp them up a bit. It also adds a nice aromatic flavor to the mix. There’s nothing quite like fresh roasted nuts. And pecans add so much complementary flavor and color to this salad. You can swap pecans out for any nut you have on hand, including pepitas or pumpkin seeds. They’re fantastic in this salad.

Fresh raw apples, purple onion, clementines, and blueberries make this salad burst with even more flavor and color. Plus these toppers taste great and are super good for you, too. And for even more crunch, I like sprinkling some crunchy dried apple slices on top. You just can’t go wrong with this classic combination – dried cranberries pair perfectly with the fresh apples, oranges, berries, and butternut squash.

If you don’t care for sweet salads, feel free to omit the dried cranberries. My husband doesn’t like too many in his. He also likes adding banana peppers since it adds a bit more heat. They’re included as an option in the recipe below.

Now, I don’t know about you, but my husband loves cheese, always has. Life is so much better when I buy him some good vegan cheese. I like using Violife’s vegan feta cheese in this salad. It reminds me of a soft goat cheese. It’s a nice contrasting flavor and texture that goes well in this salad. Check out this photo – what do you think?

And finally, this Autumn Harvest Salad wouldn’t be the same without a tangy vinaigrette! Granted, you can use any dressing you have, but I like using my Apple Hemp Heart Vinaigrette, a naturally sweet and tangy oil-free salad dressing that pours smooth and evenly on top.

It’s a blend of white balsamic vinegar, applesauce, hemp hearts, and Dijon mustard. These ingredients create a flavorful salad dressing without the use of any added sodium, sugar, or oil. And while it’s amazing on any salad, I think it’s perfect on this Autumn Harvest Salad. By topping this Autumn Harvest Salad wIth greens, blueberries, onions, and hemp hearts, four of six G-BOMBS are incorporated in one salad.

I hope you enjoy this Autumn Harvest Salad as much as I do. 

I’m just starting out and would love to see your results. Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!   

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Ingredients

• 1 pound butternut squash, cubed (3-4 cups)
• ¼ tsp onion powder
• ¼ tsp garlic powder
• ¼ tsp poultry seasoning
• ¼ tsp ground black pepper
• ½ cup pecan halves*

• 1 cup farro**
• 1 ½ cups vegetable broth or water

• 4 cups kale, coursely chopped
• 4 cups spinach, coursely chopped

• 2-4 clementines, peeled and sectioned 
• 1 apple, cubed 
• 1 cup blueberries
• ¼ purple onion, sliced
• ½ cup apple chips
• ¼ cup dried cranberries
• ¼ cup banana peppers (optional)
• ¼ cup soft vegan cheese*** (optional)
• Apple Hemp Heart Vinaigrette****

Instructions

1. Preheat oven to 375° F.
2. In a bowl, combine maple syrup, onion powder, garlic powder, ground pepper, and poultry seasoning.  Add the butternut squash and toss until evenly coated.

1. Roast the seasoned butternut squash on a lined baking sheet for 15 minutes, then add the pecans and roast another 10-15 minutes, until squash is tender.  Set aside.

1. Meanwhile, add the farro and vegetable broth (or water) to an Instant Pot on high pressure for 10 minutes, allow the pressure to release naturally.  Set aside.

1. Meanwhile, prepare the fruit and vinaigrette.

1. To serve, add the greens to a salad bowl along with a portion of farro and butternut squash.  Top with the remaining salad ingredients and vinaigrette. Enjoy!

Notes

* I really like pecan halves in this salad, but I’ve also used walnuts, pepitas, and slice almonds.

** Farro is awesome in this bowl, but if you’re gluten-free, use quinoa, millet, or sorghum.

*** Use your favorite vegan cheese, but Violife feta cheese reminds me of goat cheese and is awesome in this salad.

**** Feel free to use your favorite salad dressing, but the Apple Hemp Heart Vinaigrette is perfect combination of sweet and tangy. Click here for the recipe.