Harvest Salad

This hearty salad is filled with Fall-forward ingredients, perfect for a weeknight dinner, packed lunch, or even a Thanksgiving side dish.
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Keyword: Healthy Salad
Servings: 4
Author: Kelli


  • 14-16- oz of roasted tofu or chicken could also use 1-2 cans of chickpeas, roasting the chickpeas before adding to the salad
  • 1 large pear
  • 4-5 ounces manchego cheese cut into small cubes
  • 1 cup cooked barley
  • ¼ cup roasted slivered almonds
  • Optional 1/3 cup diced dates or figs
  • 12 ounce bag mixed baby greens washed and dried
  • ¼ cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1-2 tsp Dijon mustard
  • Pinch salt and pepper


  • Prep your ingredients by dicing tofu (or chicken), pear, cheese, and dates (if using). Set aside.
  • Place rinsed salad greens in a large serving bowl. Add cooked barley and then the diced tofu/chicken, cheese, pear, and dates (if using). Sprinkle almonds over the top.
  • In a small bowl, whisk together oil, vinegar, mustard, salt and pepper. Taste and adjust.
  • Pour dressing over salad and toss well before serving. Enjoy!
The Healthy Toast
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