There’s just something about the change in the seasons that has my inner East Coast girl cozying up in all the feels. The thought of a crisp breeze floating through the air as you walk into your favorite café and order a warm cup of your favorite drink to keep your hands protected against the chill….there’s nothing quite like it. But I’d be lying if I said fall was my favorite season; unpopular opinion, I know. I will say, however, that fall food truly musters up all the amazing from-the-Earth ingredients, spices, and flavors that stand out from the rest.
When I created this salad recipe, I wanted to keep it light and fresh, yet reminiscent of a true harvest. In my opinion, the best salads are complex – not just in flavor, but in texture, and I think this salad nails just that. The combination of crisp apples together with peppery arugula, tart pomegranate seeds and beets, and savory farro and nuts round out this seasonally-inspired salad that you won’t want to skip. The star of the show in this recipe is by far the farro; it gives the salad a warm, nutty flavor that grounds out the brighter notes of the fruits, greens, and dressing.
“Farro is an extremely nutritious grain. It’s an excellent source of protein, fiber and nutrients like magnesium, zinc, and some B vitamins.”
– Healthline
Fall Harvest Salad
Ingredients
- 1 cup Farro
- 3 cups Water
- 2 Bay Leaves (dried)
- 1 Vegan Bouillon Cube
- 2 cups Arugula
- 1 cup Parsley (finely chopped)
- 5 Red Beets (pre-packaged cooked, whole, peeled)
- 1 cup Pomegranate Seeds
- 1 Green Apple (chopped)
- Vegan Feta (amount to preference)
- Sunflower Seeds
For Dressing
- 1/3 cup Extra Virgin Olive Oil
- 3 tsp Apple Cider Vinegar
- 2 tsp Dijon Mustard
- 1 tsp Honey
- 1/4 tsp Salt
- 1/2 tsp Pepper
Instructions
- Start by rinsing farro under cool, running water in a fine mesh strainer. This will remove the powdery coating and any other debris.
- Then, bring 3 cups of water to a boil in a pot and add in rinsed farro, vegan bouillon cube, bay leaves, and a pinch of salt. Reduce heat to medium low and let the farro simmer aggressively for about 30 minutes or until the water has mainly boiled off.
- Meanwhile, chop apples, red beets, and parsley. Add to a large salad bowl and fold in with arugula and pomegranate seeds.
- Once farro is done cooking, rinse any excess water (if needed) before adding to your salad bowl. Fold gently to combine.
- To make your dressing, whisk together all ingredients until smooth. Then, drizzle over salad and toss gently.
- Just before serving, sprinkle salad with vegan feta and sunflower seeds.
Watch my video on how to make this recipe by clicking here.
