this salad combines produce from both the late summer and early fall harvests in one delicious bowl, making it a perfect meal as we transition into autumn.
‘Tis the season to begin transitioning into Fall (aka, my absolute favorite time of year). For most people, January is when they think about setting goals and making a fresh start for the year ahead. But for me, it’s always been Fall.
Maybe it’s because I was in school for so long so it just always felt like the start of a new year come September. Whatever the reason, it makes my heart burst with joy and excitement!
You know what else does that? The produce of the season! Brussel sprouts, apples, sweet potatoes, pears, pecans, pumpkin…I just love it all.
Don’t get me wrong – summer foods are waaaay up there for me too, but there’s just something about the warm & cozy feelings that are produced when you think about autumn produce.
You know how when Fall starts and everyone starts talking about transitional style? Fall booties with a short sleeved dress, shorts with long cardigans…that kind of thing?
Well I like to consider this sort of a transitional meal. It’s taking some of the last of summer produce (bye figs!) and transitioning them into Fall (arugula, you’re sticking with us a little longer and hellooooo apples!).
It’s also a one-stop shop meal – thanks to the addition of my trusty farro, you’re getting whole grains (quinoa would work too if you’re GF), plennnty of fruits & veggies, protein and heart-healthy fats with every bite. This makes it a perfect lunch to pack because all you need to do is throw it in a container and you’re good to go.
transitional harvest bounty salad
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 2 salads 1x
- Category: lunch
Description
this salad combines produce from both the late summer and early fall harvests in one delicious bowl, making it a perfect meal as we transition into autumn.
Ingredients
- 4–6 large handfuls of arugula
- 1 cup cooked farro
- 4–6 fresh figs, washed, stems removed & halved
- 1 medium apple, washed & thinly sliced
- 1 cup roasted sweet potatoes (see notes for recipe)
- 1/4 cup walnuts
- 2 tablespoons dried cranberries
- 2 large stalks celery, washed & sliced
- 1/4 red onion, finely diced
- 1 15-oz can chickpeas, drained & rinsed
- 1/4 – 1/3 cup crumbled feta cheese
- Salt & pepper, to taste
- Olive oil and vinegar for dressing
Instructions
- Combine everything in a bowl, dress, toss & enjoy!
Notes
For Roasted Sweet Potatoes:
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper. Place cubed sweet potatoes onto the pan in a single layer and drizzle with olive oil then sprinkle with salt and pepper to taste. Bake for 20-25 minutes or until tender and lightly browned.
Keywords: salad, lunch, vegetarian, meatless
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