Thanks for joining Sarah and me for Meatless Monday today. Wow this month totally flew by! I’ve been sticking to my no pumpkin rule until October so I am almost home free. I am just loving all of the fall produce and working on creating seasonal dishes. There is so much deliciousness to choose from right now. Today, I’m sharing one of my go autumn faves. This Fall Superfood salad is jam packed with healthy goodness.
Fall Superfood Salad
I’ve combined some of the best “superfoods” all in one place. We have kale, broccoli, carrots, brussels sprouts, apples, lemon, and walnuts just for starters. Then I’ve added in some hearty farro and whipped that all up with a tasty poppy seed dressing. I have shredded the kale and the rest of the greens so you might even be able to trick someone into eating it.
All of this healthy goodness is combined into a delicious Fall superfood salad. You know I am all about make ahead meals and this salad is so easy to prepare and eat for days. If you leave the dressing and the seeds and nuts on the side, this salad will stay perfect for days.
In case you are not familiar, Farro is an Italian, wheat based grain similar in texture to rice. Farro is packed with plant based protein and fiber and one of my favorite fall grains. If you are looking for a gluten free option, I would sub in quinoa or brown rice for this recipe. Farro is usually available at regular grocers or you can find it on Amazon. (affiliate link)
I’ve shredded the kale, broccoli, carrots and brussels in my food processor however, you could purchase pre shredded options for many of these to make the salad even easier to prepare.
I like to squirt some lemon juice onto the apples to keep them from turning brown.
- For salad:
- 2 lbs of fresh Kale
- 12 oz bag Brussels sprouts
- 1 head of broccoli
- 4 large carrots
- 2 apples of choice
- 1 C farro (cooked according to package & cooled)
- 1 C chopped walnuts
- 3/4 C pumpkin seeds -salted
- salt & pepper to taste
- juice from 1/2 lemon
- For dressing:
- 1 Tbsp Dijon mustard
- 2 Tbsp honey
- 1/2 C Olive Oil
- 2 Tbsp poppy seeds
- 1/4 C apple cider vinegar
- For dressing:
- Whisk all ingredients together and chill
- For Salad:
- In a food processor shred kale, broccoli, carrots and Brussels
- Add to large bowl and combine
- Stir in cooked farro
- Add chopped apples
- Sprinkle with walnuts and pumpkin seeds
- Add dressing when ready to serve