Description
Celebrate the harvest with this hearty, rustic fall farro salad. Featuring nutty farro, caramelized delicata squash, and peppery arugula, this dish is balanced by the tart sweetness of dried cranberries and a vibrant honey mustard dressing. It is a satisfying, nutrient-dense meal perfect for a busy weeknight dinner or a beautiful addition to a festive holiday spread. The chewy texture of the grain pairs perfectly with the creamy saltiness of goat or feta cheese, making it a crowd-pleasing vegetarian dish.
Ingredients
1 cup uncooked farro
1 delicata squash, cubed
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3 cups fresh arugula
1/2 cup dried cranberries
1 cup crumbled goat cheese or feta
1/4 cup pepitas
3 tablespoons honey
3 tablespoons dijon mustard
1 tablespoon apple cider vinegar
3 tablespoons extra virgin olive oil
Instructions
Preheat your oven to 400°F.
Toss the cubed delicata squash with olive oil and kosher salt on a baking sheet.
Roast the squash for 20-25 minutes until tender and caramelized.
While squash roasts, boil the farro in salted water until chewy, about 20-30 minutes, then drain.
In a small jar, combine honey, dijon mustard, apple cider vinegar, and olive oil, then shake well to emulsify.
In a large bowl, combine the cooked warm farro, roasted squash, and arugula.
Toss lightly with the dressing.
Top with dried cranberries, crumbled cheese, and pepitas before serving.
Notes
Delicata squash skin is edible, so no peeling is required. You can make the farro up to 2 days in advance to save time. Leftovers store well in the refrigerator for up to 3 days, making it an excellent meal prep option.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 12g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 25mg