Our Harvest Salad Recipe
by Farmer's Fridge
We're sharing our beloved Harvest Salad recipe with you so you can re-create your own all season long.
Ingredients:
½ cup sweet potatoes, diced in ½ in cubes
Pecans, diced
Pearled couscous
Apple cider vinegar
Dried cranberries
Mixed greens
½ cup Honeycrisp apples, diced in ½ in cubes
Goat cheese
Balsamic vinaigrette
Steps:
1. Roast Sweet Potatoes
Preheat oven to 400 degrees. Spread diced sweet potatoes in an even layer on a baking sheet. Drizzle with oil and a pinch of salt. Mix to coat the potatoes evenly. Bake until potatoes are fork tender with golden brown edges, about 15-18 minutes. Remove from oven and cool.
2. Toast Pecans
Turn oven down to 350 degrees. Spread the diced pecans in an even layer on a baking sheet and just until aromatic, about 5 minutes. Remove from oven and let cool.
3. Make Cranberry-Pecan Couscous
In a saucepan, bring 1 cup of pearled couscous and 1 ¼ cup of water to a boil. Turn down the heat and simmer, covered, for about 10 minutes until the water is evaporated and the couscous is fluffy and tender. Remove from heat and toss with a drizzle of oil of your choice.
Once cool, add 1 tbsp of apple cider vinegar, 1 cup of dried cranberries and ¼ cup of toasted pecans to the couscous and stir. Salt and pepper to taste. (Cover & refrigerate any extra cranberry-pecan couscous. It’s a delicious side dish to any fall/winter dinner!)
4. Assemble Harvest Salad
On a bed of mixed greens, add 1/2 cup of cranberry-pecan couscous. Top with diced Honeycrisp apples and roasted sweet potatoes. Finish with creamy goat cheese crumbles. Serve with balsamic vinaigrette and enjoy!