Let this vibrant salad warm you up!
Do you ever wish that your salad was something you looked forward to? It can be! I love a simple salad with raw ingredients, but sometimes throwing in some roasted veggies and warm grains can really change it up, and fill you up! This recipe is colorful, good for you and the tasty homemade dressing is an easy one to put together!
For my vibrant produce I chose green apples and butternut squash. I threw in some dried cranberries too. This would be a great fall recipe on the holiday table! With just the fruits and vegetable in the greens the salad would still be a winner, but I wanted to give it a little more so I included a whole grain too. Farro keeps you fuller longer and is loaded with fiber. Plus, it provides you with natural energy!
Roast the butternut squash with a little olive oil in the oven until soft. I do mine at 425F for about 20 minutes or so. It is easiest to buy pre-chopped packaged butternut squash because it takes some time to cut in to one. Chop up the apples while you wait on the veggies.
At the same time you can cook the farro according to the package instructions. It usually calls for 2 cups of water to 1 cup of farro and takes about half an hour. Once ready mix in the farro with the apples, butternut squash and cranberries. It is your choice to have this served warm or cooled!
I made a simple apple cider vinaigrette for this salad and it was a wonderful choice! Combine the apple cider vinegar, olive oil, lemon, dijon, agave and mustard together, then stir in the minced garlic and a dash of salt and pepper. Your homemade dressing can be stored in fridge if using as a meal prep.
Add in the greens and toss with the dressing! I chose to use a spinach and wild greens mix, then add in arugula.
This hearty salad is definitely one to look forward to! I put it together for a grill out party recently and it was a huge hit. You can make it in bulk for meal prep too of course!
- 1 cup farro
- 4 cups spinach
- 2 cups arugula
- 4 green apples small - medium
- 2 cups butternut squash
- 1/2 cup cranberries dried
- 1/4 cup olive oil extra virgin
- 3 tbsp apple cider vinegar
- 1 tbsp agave
- 1 lemon
- 1 tbsp dijon mustard
- 2 cloves garlic
- 1/2 tsp pepper
- 1/4 tsp sea salt
- Roast the butternut squash with a little olive oil in the oven at 425F for about 20 minutes. At the same time you can chop up the apples and cook the farro. Once ready mix everything together in a bowl to cool.
- To make the dressing combine the apple cider vinegar, olive oil, lemon, dijon, agave and mustard together. Stir in the minced garlic and a dash of salt and pepper.
- Add the greens and drizzle with the homemade dressing!
Still think eating a salad every day is boring?
>>This is a 21 Day Fix APPROVED recipe!
When making this as part of a meal prep it counts for six servings. Each of those servings consists of 1 1/4 green container, 3/4 of a purple container, 1/5 of a yellow container and 1/2 of an orange container.
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