One of the best ways I've learned to eat more salads during the week, is to prep many of the ingredients ahead of time. It's truly been a game changer in my ability to create seriously delicious salads...the kind that everyone wants to eat! Usually on Sunday afternoons, I'll start washing and chopping away, and roast several sheet pans of veggies. I also cook a big batch of grains, like brown rice, quinoa or bulgar to add to our salads or for quick side dishes during the week.
This Harvest Salad is one of those mid-week meals that comes together quickly and tastes absolutely amazing! And the vinaigrette? You'll be wanting to pour it on everything...roasted root vegetables, couscous, grilled chicken or fish. It's sooo good!