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Harvest Salad with Sprouted Farro and Maple Balsamic Vinaigrette

This wholesome, hearty salad is bursting with warm fall flavours!
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4

What You'll Need:

  • 1 cup Second Spring Organic Sprouted Farro (dry)
  • 1 cup roasted Sprouted Chickpeas*
  • 1 butternut squash
  • 1 red pepper
  • 1 medium sized apple
  • 4 cups baby spinach
  • 1 tbsp oil
  • 1 tsp paprika
  • 1 tsp cinnamon
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds


  • ¼ cup balsamic vinegar
  • cup olive oil
  • 2 tbsp maple syrup
  • 1 tsp smooth dijon mustard

How To Make It:

  • Preheat the oven to 450°F. Chop butternut squash into small cubes and combine with paprika, cinnamon and approximately ¾ of the tbsp of oil. Slice the red pepper and toss with the remaining oil. Place butternut squash and red pepper with the skins facing down on a baking sheet. Roast for 25-30 minutes, flipping the butternut squash halfway.
  • While vegetables are in the oven, cook the Organic Sprouted Farro according to the package directions.
  • Whisk together dressing ingredients.
  • Slice the apple. Once the sprouted farro is cooked, rinse thoroughly under cold water. Remove vegetables from the oven and allow to cool.
  • To assemble the salad, place spinach in a bowl and top with grain, vegetables and apple. Sprinkle cranberries, pumpkin seeds, and roasted chickpeas on top and drizzle the dressing.


* You can find the recipe for crispy roasted chickpeas here