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If fall was a salad, here it is! This Harvest Salad with Sprouted Farro is bursting with warm flavours, and makes use of some wonderful seasonal fruits and veggies. It also has an incredible mix of textures with soft roasted butternut squash and red pepper, crisp apple, chewy sprouted farro and dried cranberries, plus crunchy sprouted chickpeas and pumpkin seeds. It’s all topped off with a tangy balsamic with just a hint of maple. It’s packed with so much flavour and nutrition, it’s sure to be your new autumn favourite.
Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. Sprouted farro has a wonderful hearty, chewy texture and nutty taste. And because sprouted chickpeas have already been soaked during the sprouting process, no pre-soaking is required.
You can find the recipe for crispy roasted chickpeas in our sprouted chickpea cooking guide. If roasting at the same time as the vegetables, use a separate pan. The chickpeas won’t get as crispy if they pick up moisture from the vegetables.
This recipe is naturally vegan. Please note that sprouted farro does contain gluten.
This salad is best enjoyed immediately. If making ahead of time, we suggest storing ingredients in separate containers and combining when ready to eat.
Have you made this recipe? Tag @secondspringfoods on Instagram!
