Warm Harvest Salad


by: Berry Happy Bodies

A delicious alternative to the cold salad


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serves: 4

12 ounces baby spinach

1 apple chopped

1 1/4 cup Trader Joe’s Harvest Blend (can use quoina, brown rice or couscous)

Veggie Broth for boiling Harvest Blend mix

5 stalks of green onions

1/2 red onion

3/4 cup each of chickpeas, kidney and pinto beans

1 tbsp olive oil

1/4 cup veggie broth

Dressing Ingredients

1 tsp honey

1 tsp salt

1 tbsp Whole Grain Dijon Mustard

1/4 cup White Wine Vinegar

1 tbsp Olive oil

1 tbsp veggie broth

1 tbsp minced chives

Pepper to taste

Nutrition Facts
Warm Harvest Salad

Servings Per Recipe: 4

Amount per Serving

Calories: 448

  • Total Fat: 16.5 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 737.1 mg
  • Total Carbs: 66.9 g
  •     Dietary Fiber: 7.8 g
  •     Sugars: 9.5 g
  • Protein: 10 g

how is this calculated?

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1.  Boil water and veggie broth for the Harvest grains and cook grains as directed on package. (I use half water, half veggie broth for a little added flavor). When grains are finished set aside.

2.  While water/veggie broth is boiling, in pot pour 1/4 cup veggie broth over high heat, until boiling. Turn down heat to low/med and add spinach and cover. Stir until spinach is wilted. Turn off heat, and pour spinach into a strainer. When cooled pat spinach dry and set aside.

3.  In a separate large saucepan first heat up olive oil. Then saute the red onion in oil until soft 5-6 minutes over med/high heat. Add in chopped apple for 3-4 minutes. Place heat on low.

4.  Add in green onions, beans, and wilted spinach to onions and apples. Stir over low/med heat for 4-5 minutes or until mixture is warm.

5.  While bean apple mixture is warming, in a separate bowl mix together ingredients for dressing.

6.  Place grains in large serving bowl, add half of dressing and stir until well mixed. Add in apple, bean, spinach mixture. Fold in remaining dressing.

7.  Serve warm to happy smiling faces.

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