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harvest bounty salad // cait's plate

transitional harvest bounty salad

  • Author: Cait
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 2 salads 1x
  • Category: lunch


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.


  • 46 large handfuls of arugula
  • 1 cup cooked farro
  • 46 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
  • 1/41/3 cup crumbled feta cheese
  • Salt & pepper, to taste
  • Olive oil and vinegar for dressing


  1. Combine everything in a bowl, dress, toss & enjoy!


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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