Description
Celebrate the harvest with this cozy, wholesome Fall Farro Salad. This hearty grain-based dish combines the nutty, chewy texture of farro with the sweet, caramelized notes of roasted delicata squash. Tossed with a vibrant medley of fresh arugula, tart dried cranberries, creamy goat cheese, and crunchy pepitas, it is the perfect balance of seasonal flavors. Whether served as a light main course or an elegant side dish, this salad is as nutritious as it is delicious, making it an ideal choice for busy weeknight dinners or festive weekend gatherings.
Ingredients
1 cup uncooked farro
1 delicata squash, cubed (seeds removed, skin left on)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
2 cups fresh arugula
1/2 cup dried cranberries
1 cup crumbled goat cheese
1/4 cup pepitas
2 tablespoons honey
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
2 tablespoons olive oil (for dressing)
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed delicata squash with 1-2 tablespoons olive oil and salt on a baking sheet.
Roast the squash for 20-25 minutes until tender and caramelized.
While the squash roasts, rinse the farro and cook in boiling water until tender (about 20-30 minutes), then drain well.
In a small bowl, whisk together honey, mustard, vinegar, and 2 tablespoons olive oil to create the dressing.
In a large bowl, combine the cooked farro, roasted squash, arugula, cranberries, and majority of the cheese and pepitas.
Drizzle with the prepared dressing and toss gently to combine.
Top with remaining cheese and pepitas before serving.
Notes
Ensure you rinse the farro thoroughly before boiling for the best texture. You can substitute the goat cheese with feta if preferred. This salad can be served warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 12g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 20mg