After a great week of visiting family and non stop eating and drinking, DJ looked at me last night and said ‘So, we need to get back on track’. I am totally with him – we indulged a LOT over Thanksgiving. But I don’t regret one single calorie. They were all delicious and totally worth it!
But the tough part, now, is that going back to a healthy diet after a free-for-all of eating is challenging because you can sometimes feel like you’re depriving yourself. What do you mean I can’t have Spiced Pumpkin Bread for breakfast?! No chocolate fudge for dessert after my lunch? (I wasn’t kidding when I said I was off the rails a bit).
So now more than ever it’s imperative that the healthy food I make doesn’t skimp on flavor.
That’s why today I’m making this incredible Autumn Harvest Power Salad. I promise you, eating healthy again won’t make you feel like you’re being punished.
I make this salad when I want something hearty and filling, loaded with healthy ingredients, and that has great seasonal flavor, but doesn’t weigh me down! The farro gives it a nice meaty bite; the roasted sweet potatoes add depth; the apples give it crunch, and the vinaigrette balances it all out with tangy flavor. This salad has everything and it’s all good. Perfect to start a new, short week where we’re looking to get back on track.
I like this salad chilled, but you can toss it all together as soon as the potatoes and farro cool a bit and eat it at room temp, too.
The ingredients are sturdy enough to hold up after you’ve dressed the salad, so don’t get rid of the leftovers! I even like the salad better the next day for lunch.
Make sure you don’t overcook the farro – it should still have a little chewy firmness to it when it’s done – not mushy at all. You can also use rice – my favorite is brown basmati, or even quinoa. If you feel like switching up the sweet potatoes, try using squash or pumpkin and prepare the same way.
2. Roast for 20 minutes, give the pan a good shake, and finish cooking for about 10-15 minutes more. Remove and set aside to cool.
3. Meanwhile, cook the farro per package instructions. Once cooked, let cool.
4. In a large bowl, combine the kale, apple, dried cranberries, pumpkin seeds, cooled sweet potato and farro. Toss until evenly mixed.
5. For the dressing, combine all ingredients except the olive oil with a whisk. While whisking, stream in the olive oil until all combined.
6. Toss the salad with the dressing and serve immediately or chill in the fridge.
* 1 cup uncooked farro
* 2 medium sweet potatoes, peeled and cut into 1/2 inch cubes
* 1 tablespoon olive oil
* 4 cups kale, center rib removed, and sliced thin
* 1 medium apple, cut into 1/2 inch cubes
* 1/4 cup dried cranberries
* 2 Tbsp pumpkin seeds
* Black Pepper
* Apple Cider Dressing:
* 1/4 Cup apple cider vinegar
* 1 Tbsp + 1 tsp Honey
* 1/4 cup + 2 tablespoons olive oil
* 1/2 teaspoon Dijon mustard
* 1/2 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon garlic powder