Harvest Bowl Salad Recipe -

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Introduction

The Harvest Bowl Salad with Apple Cider Vinaigrette is a perfect blend of crisp autumn flavors, showcasing the best ingredients of the season. This delicious and wholesome salad incorporates fresh produce, crunchy textures, and a flavorful vinaigrette that ties everything together beautifully. Let this easy and versatile recipe inspire you to enjoy the bounty of fall!

Detailed Ingredients with Measures

spring mix or mixed greens, 5 cups
roasted sweet potato cubes, 1 medium sweet potato
red apple, thinly sliced, 1
grape tomatoes, halved, 1 cup
crumbled goat cheese or feta cheese, 1/3 cup
salted roasted pistachios, 1/4 cup
pumpkin seeds, 2 tablespoons

For the apple cider vinaigrette:
apple cider vinegar, 1/4 cup
pure maple syrup, 2 tablespoons
Dijon mustard, 1 teaspoon
olive oil, 1/4 cup
sea salt, 1/4 teaspoon
black pepper, to taste

Prep Time

10 minutes

Cook Time, Total Time, Yield

Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 4 servings
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Detailed Directions and Instructions

Cook the Grains

1. In a medium saucepan, combine 1 cup of farro (or grain of your choice) with water or broth according to the package instructions.
2. Bring to a boil, reduce to a simmer, and cook until tender. This will usually take about 20–30 minutes. Drain any excess liquid and set aside to cool.

Prepare the Vegetables

1. While the grains are cooking, preheat your oven to 400°F (200°C).
2. Peel and cube the butternut squash into bite-sized pieces. Spread the squash onto a baking sheet lined with parchment paper and drizzle with olive oil. Toss to coat evenly, and then sprinkle with salt and pepper.
3. Roast the butternut squash in the preheated oven for 25–30 minutes, flipping halfway through, until tender and slightly caramelized. Remove and set aside to cool.

Toast the Nuts

1. While the squash is roasting, heat a small skillet over medium heat.
2. Add the chopped nuts (such as pecans or walnuts) and toast for 3–5 minutes, stirring frequently, until fragrant and lightly browned. Remove from the heat and set aside.

Make the Apple Cider Vinaigrette

1. In a small bowl or jar, combine 3 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, 1 teaspoon of maple syrup, a pinch of salt, and freshly ground black pepper.
2. Slowly whisk in 1/3 cup of olive oil until the mixture is emulsified. Alternatively, if using a jar, close the lid tightly and shake until fully combined. Set the dressing aside.

Assemble the Salad

1. In a large mixing bowl, add the cooked and cooled farro, roasted butternut squash, mixed greens (such as kale or arugula), and chopped apple.
2. Toss gently to combine.
3. Drizzle the apple cider vinaigrette over the salad, a little at a time, tossing as you go to evenly coat the ingredients.
4. Add the toasted nuts and dried cranberries, and toss once more.
5. Transfer the salad to a serving bowl or platter, and top with crumbled feta cheese, if desired.

Notes

Grain Options

Farro works wonderfully in this recipe, but you can substitute it with quinoa, barley, or brown rice if preferred. Adjust cooking times as needed for the grain you choose.

Vegetable Variations

If butternut squash is unavailable, sweet potato or carrots can be used as a substitute. Adjust roasting time based on the density of the vegetable.

Dressing Adjustments

You can adjust the sweetness or acidity of the dressing by increasing or decreasing the maple syrup or apple cider vinegar to taste.

Make-Ahead Option

Both the components and the vinaigrette can be prepared in advance. Store them separately in airtight containers. Assemble just before serving to preserve freshness.

Storage

Leftovers can be stored in the refrigerator in an airtight container for 2–3 days. For best texture, keep the dressing separate if planning to store the salad.
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Cook Techniques

Roasting Vegetables

To maximize flavor and achieve a caramelized exterior, evenly coat the vegetables in oil and spread them in a single layer on a sheet pan. Roast them at a high temperature, stirring halfway through to ensure even cooking.

Massaging Kale

To tenderize kale for the salad, remove the stems and chop the leaves. Massage the leaves with a small amount of olive oil until they darken in color and soften in texture.

Making Apple Cider Vinaigrette

Combine apple cider vinegar, olive oil, Dijon mustard, maple syrup, and seasonings. Whisk or shake in a sealed jar until the mixture emulsifies and creates a harmonious balance of flavors.

Layering the Salad

Assemble the salad by layering the massaged kale, roasted vegetables, and other ingredients in a large bowl. Add the vinaigrette just before serving to keep the textures fresh and vibrant.

FAQ

Can I use a different type of leafy green instead of kale?

Yes, you can substitute kale with other leafy greens like spinach or arugula. Just note that they may not require massaging like kale does.

Can I make this salad ahead of time?

Absolutely. You can prepare the components ahead of time and store them separately. Assemble the salad and add the vinaigrette just before serving.

What other vegetables can I use for roasting?

You can switch it up with vegetables like sweet potatoes, butternut squash, or Brussel sprouts based on your preference or seasonality.

How long does the apple cider vinaigrette last?

When stored in an airtight container in the refrigerator, the vinaigrette can last for up to a week.

Is there a substitute for apple cider vinegar in the dressing?

If apple cider vinegar isn’t available, you can use white wine vinegar or rice vinegar for a slightly different but delicious flavor.

Conclusion

The Harvest Bowl Salad with Apple Cider Vinaigrette is a hearty and wholesome dish that perfectly balances fresh, seasonal ingredients with a tangy, flavorful dressing. Easy to customize and bursting with nutrition, this recipe is ideal for a quick lunch or a satisfying dinner any time of the year. With its blend of textures and flavors, it’s a crowd-pleaser for every occasion.