Harvest Salad with Greens, Grains & Beans
Fresh, colorful, and full of texture, this hearty salad combines crisp seasonal greens, nutty grains, and protein-packed beans for a dish that’s as nourishing as it is beautiful. Tossed with a lively, tangy dressing, it provides a refreshing counterpoint to richer holiday fare. Versatile and forgiving, this salad can easily be customized with whatever seasonal vegetables, grains, or beans you have on hand—making it perfect for casual weeknight meals or as a bright, balanced addition to a festive table. Get creative!
- Serves
- 6-8
Directions
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Cook grains: Prepare grains according to package instructions until tender but not mushy. Drain and cool slightly. If using dried beans, cook ahead; if using canned, rinse and drain well.
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Roast squash (if using): Toss butternut squash or sweet potato cubes with a drizzle of olive oil, salt, and pepper. Roast at 400°F for 20–25 minutes, until golden and tender. Cool slightly.
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Prepare the dressing: In a small jar or bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey or maple syrup, thyme, salt, and pepper until emulsified.
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Assemble salad: In a large bowl, toss greens, grains, beans, apple slices, and roasted squash with the dressing.
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Finish: Garnish with dried cranberries, nuts or seeds. Sprinkle with goat cheese or feta before serving, if desired.
From Shawnie's class “Vegetarian Thanksgiving”
