Fall Harvest Salad

How about two new recipes for a Fall Saturday?  This Harvest Salad is a new fav!  Hearty and filling yet nutritious and balanced.  Reminds me of an amazing salad I had in Jackson Hole Wyoming on a cold winter day at Persephone Cafe. Amazing! Great to prep ahead for a work week – just don’t add the dressing until ready to serve.  For all of my vegetarian friends, simply omit the chicken.  Enjoy!

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Fall Harvest Salad

Keyword: Easy Lunch, Seasonal Favorites, Weeknight Meals
Servings: 4 servings
Author: Denise



  • 2 1/2 cups chicken or vegetable broth
  • 1 cup farro
  • 2 boneless chicken breasts
  • 2 cups arugula
  • 2 cups kale
  • 2 Roma tomatoes quartered
  • 1/2 English cucumber peeled and sliced into 1/2” pieces
  • 1/2 cup marconi almonds
  • 1/2 cup dried cherries
  • 4 radishes thinly shaved
  • 1 15 oz can white kidney beans, drained and rinsed
  • Olive oil
  • Kosher salt
  • Black pepper
  • Parmesan cheese shaved

Lemon Tahini Dressing:

  • cup avocado mayo
  • ¼ cup lemon juice
  • ¼ cup tahini
  • Kosher salt and pepper to taste
  • 1 Tbsp dried basil
  • 2-3 Tbsp olive oil


  • Preheat oven to 375 degrees.
  • In a small saucepan, heat chicken broth and bring to a boil.  Once boiling, add farro and turn heat down to low.  Cover and cook until broth is absorbed.
  • Heat a cast iron or oven safe skillet over medium high heat.  Add a few tablespoons of olive oil.  Sprinkle both sides of chicken breasts with kosher salt and pepper and add chicken to skillet.  Cook 2-3 minutes on each side or until browned.  Once browned, add a splash of broth or lemon juice to the pan to deglaze.  Place skillet with chicken in oven and cook until internal temperature reaches 160 degrees, roughly 15-18 minutes.  Once done, let sit until ready to use.
  • While farro and chicken are cooking, prepare salad and dressing.
  • Sprinkle tomatoes and cucumbers lightly with salt.  Add to large salad bowl with arugula, kale, almonds, cherries, radishes and drained beans.  Set aside.
  • In a small bowl, prepare salad dressing.  Mix all ingredients for dressing and whisk until smooth.  Pour half of the salad dressing over salad.  Slightly toss.  Save remaining dressing for serving.
  • Once chicken is done cooking, cube into bite sized pieces.  Add cooked farro and chicken to salad mixture and lightly toss.  Plate salad and garnish with Parmesan cheese slivers.  Serve extra dressing on the side allowing anyone to add more, if desired.
  • Note, if short on time, you can easily substitute rotisserie chicken or pre-cooked chicken that has been cubed.
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