Harvest Salad With Roasted Sweet Potatoes, Whole Grains + Vinaigrette
A sweet and tangy salad recipe with sweet potato and farro to keep you full, plus cranberries, feta cheese, walnuts and a bright vinaigrette.
Dunno about you, but I might eat more salad if it didn’t leave me hungry 30 minutes later. (At least, that’s what I tell myself.) This harvest salad is both tasty AND filling! Yes, it’s possible!
With tender, oven-roasted sweet potatoes and farro — a nutty, delicious plant-based protein — you won’t find yourself rummaging through the refrigerator soon after meal time. Dried cranberries pack a zesty punch and feta crumbles add a tasty tang. Walnuts bring a satisfying crunch, and baby kale serves as the nourishing base for the salad.
It’s topped with a simple and bright vinaigrette, sweetened with honey. So many incredible flavors and textures in every bite. Far from boring!
Of course, you can get creative with the ingredients here. Maybe you’d prefer another green to baby kale or another whole grain to farro. Maybe you have a favorite premade salad dressing. Life’s short, feel free to mix it up!
This recipe can serve about four people as a side salad, but if you’re planning to eat it as an entree, it will make about two portions.
These ingredients can be found in your grocery store year-round, but it’s especially a treat in the autumn and winter months, when your produce options might be more limited. Kale and sweet potatoes are plentiful during this time of year.
Why Your Body Will Love This Salad
Baby kale: Big in vitamins A and C, plus kale offers calcium, iron, magnesium and potassium. Another big plus of baby kale is that it’s not as tough as most other kinds of kale, which makes it a lot easier to munch on.
Farro: An ancient grain and plant-based protein that will leave you feeling full. It’s a good source of fiber, potassium, magnesium, vitamin B3 and iron. It can be made easily in a rice cooker or on the stovetop, but you might not find it at all grocery stores. I buy this farro from Roland Foods, sold on Amazon at a very reasonable price. (I will earn a small commission, at no cost to you, if you choose to purchase this product)
Sweet potato: A nutritious ingredient that’s a great source of fiber and beta-carotene, and vitamins such as B6 and C. The list could go on and on!
Walnuts: Yay for healthy fats! Also protein and fiber here.
Dried cranberries: Very low-fat with all sorts of vitamins and minerals, in smaller amounts.
- Baby kale
- Sweet potato
- Dried cranberries
- Feta crumbles
- Salt and pepper
- Apple cider vinegar
- Olive oil
If you’re looking to try a totally different vibe, balsamic vinegar is delicious with the ingredients in this salad, too. And this salad would be heavenly with my dreamy, creamy ginger-citrus dressing!
This recipe uses cooked farro, so be sure to cook it according to the instructions on your package.
After that, it’s pretty straightforward! Mix the salad ingredients and dressing together until evenly combined, but you might want to stir in the feta last. If you mix the feta in too early, the chunks tend to disintegrate into smaller pieces. Still tastes just as yummy, but I like to bite into a creamy, tangy chunk of feta. ?
Harvest Salad + Vinaigrette
For the salad:
- 1 large sweet potato cut into approx. 1/2-inch to 1/4-inch chunks
- 1/2 c. walnuts chopped
- 1.5 c. cooked farro
- 1/2 c. dried cranberries
- 1/2 c. feta crumbled
- 3 c. baby kale
- salt and pepper to taste
For the dressing:
- 3 tbsp. apple cider vinegar
- 3 tbsp. olive oil
- 1 1/2 tsp. honey
- Preheat oven to 450°F.
- Dice sweet potato and spread on an even layer on a pan. Drizzle about 1 tbsp. of olive oil (or however much is needed) onto the potatoes and sprinkle potatoes with 1 tsp. of salt. Toss until the sweet potatoes are evenly coated and bake in oven for 30 minutes.
- Allow potatoes to cool until they're warm and no longer piping hot. Toss all ingredients together, stirring in feta last to keep chunks intact. Serve with dressing and enjoy!
More Salads By Me
Don’t forget to try my Five Superfood Cleansing Buddha Bowl and Roasted Beet, Burrata + Arugula Salad!
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Honolulu girl obsessed with farmers markets, eating, seasonal ingredients, eating, writing and eating. Read more about me here and get new recipes from me every week @feedthesoulblog.
4 thoughts on “Harvest Salad With Roasted Sweet Potatoes, Whole Grains + Vinaigrette”
Superb! will try.
Yay! I hope you love it 🙂 take care!
Looks good, but as you suggested , need substitutions for the following: Kale, farro, and feta, none of which we like.. Any ideas, please, for subs?
Hey there! Here are some ideas…
Kale: Any salad green you like. Maybe arugula, spinach, baby kale (not as thick and tough as regular)
Farro: Quinoa, brown rice (rice is not totally ideal but could work in a pinch … you could also just omit)
Feta: Maybe a burrata or goat cheese would be nice!
Hope this helps, and hope you’re able to give it a shot 🙂 thanks for reading.