Description
A nourishing and hearty salad that perfectly captures the essence of cozy seasonal eating. This dish pairs buttery roasted delicata squash with chewy farro, earthy lacinato kale, and protein-packed chickpeas. Dressed in a vibrant, tangy apple cider vinaigrette, this salad is both sophisticated enough for a dinner party and simple enough for a quick weeknight meal. It is a satisfying, fiber-rich dish that holds up beautifully as leftovers.
Ingredients
1 medium delicata squash (scrubbed, seeded, and sliced into half-moons)
3 tablespoons olive oil (divided)
1 1/2 teaspoons salt
1 large fennel bulb (thinly sliced)
1/2 teaspoon smoked paprika
1 bunch lacinato kale (stems removed, leaves chopped)
4 1/2 cups cooked farro (warm or room temperature)
1 cup canned chickpeas (rinsed and drained)
1/3 cup goat cheese (crumbled)
1/2 cup apple cider vinegar
1/4 cup fresh lemon juice
3 tablespoons honey
1 tablespoon Dijon mustard
4 cloves garlic (finely minced)
Black pepper to taste
Instructions
Preheat your oven to 375°F (190°C).
Toss the sliced delicata squash with 1 tablespoon of olive oil and a portion of the salt in a bowl, then spread onto a parchment-lined baking sheet.
Roast the squash in the oven for about 20-25 minutes until golden brown and tender, roasting the reserved seeds alongside for extra crunch.
While the squash roasts, whisk together the apple cider vinegar, lemon juice, honey, Dijon mustard, minced garlic, and remaining olive oil to create the vinaigrette.
In a large bowl, combine the warm farro, chopped kale, sliced fennel, and chickpeas.
Drizzle the dressing over the farro mixture and toss well to coat.
Top the salad with the roasted squash and crumbled goat cheese.
Season with black pepper to taste and serve immediately.
Notes
Leftovers store well in an airtight container in the refrigerator for up to 3 days. For added color and texture, you can garnish with pomegranate seeds or toasted nuts.
- Prep Time: 15
- Cook Time: 25
- Category: Dinner
- Method: Roasting
- Cuisine: Modern Seasonal
Nutrition
- Serving Size: 2 cups
- Calories: 380
- Sugar: 12g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 55g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 5mg