Sweet Harvest Salad

I will always be an advocate for the argument that salads DO NOT have to be boring. In fact, I actually think they are one of the few dishes that allow you to combine so many different flavors together and they are completely customizable to your preferences. They can truly be such beautiful, colorful, appetizing meals that have all essential nutrients in one bowl. No more wilted lettuce and some shredded carrots with Ranch dressing, not over here at Brenna’s Bites. Here, salads are filled with all essential macro- and micronutrients to give your body all the nutrients and keep you feeling satiated and satisfied. Ingredients are all whole, natural foods that help our bodies thrive. Dressings are simple, homemade, and delicious. No need to spend money on expensive SweetGreen salads or trying to find a dressing at the grocery store that’s not filled with tons of ingredients and preservatives. You can do it all at home at an affordable price and I promise it will taste better than any other salad you can buy.

I am a sucker for a sweet-savory combination, so I created this salad that has all of my favorite cozy flavors and foods to create the perfect bite every time. It’s called the Sweet Harvest Salad because it has all the flavors that remind me of fall, but I am definitely eating this salad year round – It’s that good. One of the best things about this salad is you can prep all the cooked ingredients at once and it gives you salad toppings for 6 salads. This is a great meal prep option to make yourself some healthy lunches for the week that are prepped and ready to go in the fridge, or it can also be a quick weeknight dinner and leftovers can be eaten throughout the week for lunch or dinner. The other best part is that it’s a salad that includes everything that a complete, balanced meal should include: protein, carbs, healthy fats, and tons of micronutrients. There is such a rich variety of both macro- and micronutrients to give your body a diverse spread of animal and plant-based protein, fiber, whole grains, unsaturated fatty acids, and tons of vitamins and minerals. So, ready to become a salad lover?

Nutrition Facts

• Kale has been given a health halo by diet culture over the years and this is one of the few times I agree with the claims. Kale is an incredibly nutrient dense leafy green filled with tons of micronutrients – It’s actually one of the most nutritious leafy greens out there. It’s a part of the cruciferous vegetable group making it extremely high in fiber. It’s also a rich source of antioxidants, vitamin C, vitamin K, vitamin A, some B vitamins, manganese, calcium, folate, potassium, magnesium, and iron.
• Farro is a type of whole grain that originates from the Mediterranean region. Since it is a whole grain, it contains an abundance of nutrients and takes on a texture that is a mix between rice and pasta. Farro is high in fiber, B vitamins, zinc, magnesium, and others. It is also a good source of plant-based protein and antioxidants.

Servings: Prep Ahead Ingredients: Makes 6 servings

Ingredients:

• Cinnamon sweet potatoes:
  • 2 large sweet potatoes (small diced)
  • 1 Tbsp olive oil
  • ½  tsp garlic powder
  • ½  tsp onion powder
  • ½  tsp cinnamon
  • ½  tsp dried thyme
• Lemon-Herb Chicken:
  • 3 large chicken breast
  • Juice from 1/2 lemon
  • 1 Tbsp olive oil
  • ½  tsp garlic powder
  • ½ tsp onion powder
  • ½  tsp dried basil
  • ½  tsp dried thyme
  • ½ tsp oregano
• Grain Base:
  • 1 cup farro
  • Water to boil
• Simple Balsamic Dressing:
  • 1/3 cup balsamic vinegar
  • 1/3 cup olive oil
  • 2 Tbsp dijon mustard
  • 1 Tbsp honey
• Salad Ingredients (makes about 6 salads):
  • 12 cups chopped kale
  • 1.5 cups cooked farro
  • 3 cups cooked sweet potato
  • 1.5 cups chopped apple
  • ¾ cup chopped almonds
  • ¾ cup raisins
  • ¾ cup crumbled feta cheese

Instructions:

1. Preheat your oven to 400 degrees F. 
2. Spread the diced sweet potatoes onto a sheet pan and season with olive oil, garlic powder, onion powder, cinnamon, and thyme.
3. Bake the sweet potatoes at 400 degrees F. for 30 minutes, flipping halfway through.
4. Place your chicken breasts onto a sheet pan and season with lemon juice, olive oil, garlic powder, onion powder, basil, thyme, and oregano on both sides.
5. Bake your chicken at 400 degrees F. for 25-30 minutes or until the middle is no longer pink and internal temperature reads 165 degrees if using a meat thermometer.
6. Make your farro per the package instructions.
7. While everything is cooking, make the salad dressing. In a mason jar (or small bowl if you don’t have a mason jar) whisk together the balsamic vinegar, olive oil, mustard, and honey until well combined. The dressing can be stored in an airtight container in the fridge for up to 5 days.
8. Salad assembly instructions for one salad:
   1. 2 cups chopped kale
   2. ¼ cup cooked farro
   3. ½ cup cooked diced sweet potato
   4. ½ cup cooked chicken (diced or shredded)
   5. ¼ cup chopped apple
   6. 2 Tbsp chopped almonds
   7. 2 Tbsp raisins
   8. 2 Tbsp feta
   9. 2 Tbsp balsamic dressing
9. Enjoy and become a salad lover!