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.
![](https://caitsplate.com/wp-core/wp-content/uploads/2019/09/IMG_4568-2.jpg)
‘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!
![](https://caitsplate.com/wp-core/wp-content/uploads/2019/09/IMG_4571.jpg)
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.
![](https://caitsplate.com/wp-core/wp-content/uploads/2019/09/IMG_4560-2.jpg)
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!).
![](https://caitsplate.com/wp-core/wp-content/uploads/2019/09/IMG_4538-2.jpg)
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.
![](https://caitsplate.com/wp-core/wp-content/uploads/2019/09/IMG_4569.jpg)
![harvest bounty salad // cait's plate](https://caitsplate.com/wp-core/wp-content/uploads/2019/09/IMG_4568-2-300x300.jpg)
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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