Fall Harvest Salad
This harvest salad bowl recipe stars roasted acorn squash, farro, apples, and pomegranate in an orange maple vinaigrette. Add protein for a hearty fall dinner that’s great for meal prep!
Ingredients
For the salad
- 1 acorn squash (or 2 medium sweet potatoes, cut in ¾ in cubes)
- ½ tablespoon olive oil
- ½ tablespoon maple syrup
- ½ tsp kosher salt
- ¼ teaspoon chili powder
- Freshly ground black pepper
- 6 cups baby greens (arugula, kale, or baby spinach)
- 1 crisp tart apple, thinly sliced
- ½ cup pomegranate seeds or dried cranberries
- ¼ cup roasted salted pepitas
- ¼ cup feta crumbles (optional)
For the chicken (or Baked Tofu) — optional, for the dinner salad
- 8 large boneless chicken thighs (about 2 pounds), skin optional, excess fat removed
- 1 ½ teaspoons kosher salt
- 1 teaspoon each garlic powder, onion powder, smoked paprika
- ½ teaspoon each curry powder and dried thyme
- ½ tablespoon olive oil
For the farro
- 1 cup uncooked farro, pearled or semi-pearled (not whole)
- ¾ teaspoon kosher salt, divided
- 1 tablespoon olive oil
- 2 tablespoons chopped fresh herbs (thyme, rosemary, or oregano), optional
For the orange maple vinaigrette
- 2 tablespoons white wine vinegar
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- Zest from 1 orange
- ¼ teaspoon kosher salt
- ½ cup olive oil
Instructions
- Preheat the oven to 425°F.
- Start the farro: Meanwhile, rinse the farro under cold water in a fine mesh strainer. In a large saucepan, place the farro, water, and ½ teaspoon of the kosher salt and bring it to a boil. Reduce the heat to a simmer, cover, and cook until the grains are tender, about 25 to 30 minutes (to go Step 3).
- Roast the squash (or sweet potatoes): Cut the squash in half and scoop out the seeds, then cut it into 1/2-inch slices, then each slice in half. In a medium bowl, toss the squash slices with the olive oil, kosher salt, and freshly ground black pepper (if using sweet potatoes, use 1 tablespoon olive oil). Line a baking sheet with parchment paper and top with the squash or potato. Roast until tender, about 25 to 30 minutes, opening the oven door once to vent the steam after 15 minutes.
- Bake the chicken or tofu, if using (same time): If making the chicken, in a large bowl toss the chicken thighs with the olive oil, spices, and kosher salt, then place them on a parchment lined baking sheet. (For the tofu, see my Baked Tofu Recipe; you can also bake at the same time) Bake until the chicken reaches an internal temperature of at least 170°F, about 25 to 30 minutes. Rest the chicken for 5 minutes, then slice it.
- Make the vinaigrette: In a medium bowl, whisk together the white wine vinegar, Dijon mustard, orange zest, maple syrup, and kosher salt. Gradually whisk in the olive oil 1 tablespoon at a time until a creamy dressing forms. Store the dressing refrigerated; it will solidify when cooled, so bring it to room temperature before serving.
- Finish the farro: Taste test a grain to see if it is tender (if the package is unmarked, just cook until tender). Drain any excess water. Add the remaining ¼ teaspoon salt and the olive oil. If using, stir in the chopped herbs. Stores up to 5 days refrigerated.
- Assemble the salad: Divide the baby greens among 4 bowls and top with the farro, roasted squash, and chicken or tofu. Sprinkle with the apple slices, pomegranate seeds, pepitas, and feta (if using) then drizzle with the vinaigrette.
Notes
Make ahead: Make the farro up to 5 days in advance and refrigerate. Make the dressing up to 10 days in advance and refrigerate; bring to room temperature before serving. The chicken and tofu can also be cooked a few days in advance and refrigerated.
For gluten-free: Use quinoa or brown rice instead of the farro.
For a different squash: Use roasted delicata squash (it roasts a bit faster) or cubed butternut squash, adjusting the roasting time as needed.
For cheese: Use crumbled goat cheese or shaved Parmesan.
For a different crunch: Use toasted pecans or walnuts instead of the pepitas.
Find it online: https://www.acouplecooks.com/harvest-salad-recipe/