Autumn Harvest Salad
An incredible bounty of fresh and dried fruits, farro, roasted pecans and butternut squash, and soft vegan cheese on a bed of kale and spinach topped with a sweet and tangy Apple Hemp Heart Vinaigrette!
Equipment
- oven
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
- 2-3 clementines peeled and sectioned
- 1 apple cubed
- 1 cup blueberries
- ¼ purple onion sliced
- ½ cup apple chips
- ¼ cup dried cranberries
- ¼ cup soft vegan cheese***
- 1 cup Apple Hemp Heart Vinaigrette****
Instructions
- Preheat oven to 375° F.
- In a bowl, combine maple syrup, onion powder, garlic powder, ground pepper, and poultry seasoning. Add the butternut squash and toss until evenly coated.
- Roast the seasoned butternut squash on a lined baking sheet for 15 minutes, then add the pecans and roast another 10-15 minutes, until tender. Set aside.
- 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.
- Meanwhile, prepare the fruit and vinaigrette.
- 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 serve with Apple Hemp Heart Vinaigrette.
Notes
* I really like pecan halves in this salad, but I’ve also used walnuts, 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 this Apple Hemp Heart Vinaigrette is perfect combination of sweet and tangy.