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Fall Harvest Salad

Course: Appetizer, dinner, Lunch
Keyword: autumn, fall, farro

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.

Notes

Bon Appétit!