Description
This Fall Farro Salad with Butternut Squash and Apples combines the hearty texture of farro with the autumnal flavors of pumpkin and apple. The sweet and tart elements of cranberries and the crunch from toasted nuts complete this delightful dish. It's a perfect bowl for a cool evening meal. Serve it as a main course or side dish.
Ingredients
For the Salad
- 1 1/2 cup farro (uncooked)
- 4 cups diced butternut or pumpkin (30 ounces)
- 1 tablespoons of olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried marjoram
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 large apple, cored and diced
- 1/3 cup toasted pecans or walnuts, roughly chopped
- 1/2 cup dried cranberries or cherries
- A handful of spinach or arugula
- 1/4 pepitas
- vegan feta - homemade or store-bought, to taste
For the Dressing:
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced (or finely grated for a smoother texture)
- 1 teaspoon Dijon mustard (acts as an emulsifier and adds a bit of zing)
- 1 tablespoon pure maple syrup
- salt and freshly ground black pepper to taste
Instructions
Preparing the Ingredients
- Farro: Rinse your farro under cold water to remove any debris if necessary.
- Squash: If using fresh, peel and dice it into cubes. The smaller the pieces, the quicker they'll cook. Buy precut squash for a quicker and easier meal prep.
- Dried Cranberries: Keep these as they are, or if you want to plump them up, soak them in warm water for about 10 minutes, then drain.
- Pecans: Toast these in a pan for better flavor. After toasting, roughly chop them.
- Spinach/Arugula: Wash and drain well.
- Apple: Prepare the apple by coring and dicing it. Feel free to keep the skin on for added fiber and texture. It's best to save this step for last so the apple stays vibrant and fresh.
Cooking the Farro and Pumpkin/Squash
- In a medium pot, add the farro and enough water to cover it by an inch. Boil until the farro is tender but still has a bit of a chew, usually around 45 minutes or 10 minutes if using the quick cook kind. Drain any excess water. Follow the directions on the packaging for specific times.
- Meanwhile, preheat the oven to 400°F (200°C). Toss the diced squash with a tablespoon of olive oil, marjoram, sage, cinnamon, salt, and pepper. Roast for 20-25 minutes or until tender.
Toasting the Pecans
- Place pecans in a dry skillet over medium heat and toast, tossing them around frequently, for 4-5 minutes or until they become fragrant and slightly darker. Keep a close eye on them to prevent burning.
Making the Dressing
- Whisk together the olive oil, balsamic vinegar, minced garlic, Dijon mustard, and maple syrup in a small bowl.
- Season with salt, pepper, and a pinch of dried oregano or basil if you like. Whisk until well combined.
Assembling the Salad
- Combine the spinach, cooked farro, roasted squash, apples, dried cranberries, and toasted nuts in a large bowl.
- Drizzle the dressing over the top and toss everything well to combine.
- Sprinkle pepitas and vegan feta over the top for a pretty presentation.
Notes
Serve this grain salad either warm or cold.
Buy the pumpkin or butternut squash already diced for less prep time.
The smaller the pumpkin pieces, the quicker they roast.
Leave out the oil from the dressing for a reduced-calorie dressing. It's still delicious.
To save time, consider purchasing pre-toasted nuts.
Rather than using the stove to toast the nuts, place them on a baking pan and add them to the oven when roasting the pumpkin for about 10 minutes.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish, Main Course
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 479
- Sugar: 19.8 g
- Sodium: 480.9 mg
- Fat: 22 g
- Carbohydrates: 63.6 g
- Protein: 13.1 g
- Cholesterol: 22.3 mg