Harvest Salad with Farro
Harvest Salad with Farro (Happy National Whole Grains Month!!)
24 oz spring greens mixture
2 roasted Sweet Potatoes (diced)
1/2 cup sliced roasted brussel sprouts *optional
2 roasted chicken breasts (sliced) *optional
1 large tomato (sliced)
1/4 cup sliced white onion (sautéed)
1 15oz can roasted (or raw) chick peas *optional
1 cup carrots
1 cup cooked farro
1/2 cup feta cheese
In a large salad bowl, place all spring greens in and set aside.
Now, time for roasting! For your sweet potatoes: wash and cube sweet potatoes, then season with a drizzle of olive oil, salt, pepper, and granulated garlic. Bake at 375 degrees for 25 minutes. Brussel sprouts: season with a drizzle of olive oil, salt, pepper, granulated garlic and balsamic vinegar. Bake at 425 degrees (*note: make sure your brussel sprouts are sliced!) for 15 minutes. Chicken breasts: season with salt, pepper, granulated garlic. Bake at 350 degrees for 30 minutes. Chick peas: season with olive oil, salt, pepper, balsamic vinegar, granulated garlic, cumin, and a splash of cayenne. Bake at 425 for 20-30 minutes.
While all your above goodies are roasting, layer tomatoes, onion, carrots, and feta cheese. Set aside.
Now, time for your farro! Please cook according to package (similar to rice or quinoa).
After your roasting foods come out of the oven, let cool, then layer gorgeously over your salad bed.
Sprinkle farro over salad once cooked.
This salad is best with an organic balsamic or vinaigrette dressing (Trader Joes and Whole Foods both have amazing choices!)
We want to see your pics! Snap one and upload to your FAVE social media account, tagging @blossomingmommyandbaby! CANNOT WAIT! These are to die for, ladies!