Winter Harvest Salad + Vinaigrette: Cooking With Courtney

From Feed the Soul:

Eat a few too many snacks on Super Bowl Sunday and looking for healthier fare? You're not alone.

I might eat more salad if it didn’t leave me hungry 30 minutes later. (At least, that’s what I tell myself.) This harvest salad is both tasty AND quite filling! Yes, it’s possible!

With tender, oven-roasted sweet potatoes and farro — a nutty, delicious plant-based protein — you won’t find yourself rummaging through the refrigerator soon after mealtime. Dried cranberries pack a zesty punch and feta crumbles add a tasty tang. Walnuts bring a satisfying crunch, and baby kale serves as the nourishing base for the salad.

It’s topped with a simple and bright vinaigrette, sweetened with honey. So many incredible flavors and textures in every bite. Far from boring!

Note: Find the recipe here at feedthesoulblog.com.

Of course, you can get creative with the ingredients here. Maybe you’d prefer another green to baby kale or another whole grain to farro. Maybe you have a favorite premade salad dressing. Life’s short, feel free to mix it up!

This recipe can serve about four people as a side salad, but if you’re planning to eat it as an entree, it will make about two portions.

These ingredients can be found in your grocery store year-round, but it’s especially a treat in the autumn and winter months, when your produce options might be more limited. Kale and sweet potatoes are plentiful during this time of year.

Get the full recipe with additional photos, instructions and more here at feedthesoulblog.com.

Cooking with Courtney is a weekly series featuring recipes by Patch Editor Courtney Teague. Want to submit your recipes to be posted on Patch or submit a recipe request? Email her at courtney.teague@patch.com.

Keep up with her latest recipes on Instagram, Facebook, Pinterest and Twitter @feedthesoulblog.