Fall Farro Salad Recipe with Squash
Fall Farro Salad - a delicious farro salad recipe packed with flavor and goodness! Delicata squash, arugula and more! The perfect side dish!
Ingredients
Farro Salad:
- 1 cup uncooked farro
- 1 delicata squash cubed
- 1-2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- 2-3 handfuls fresh arugula
- 1/2 cup dried cranberries
- 1 cup goat cheese or feta crumbled
- 1/4 cup pepitas
Honey Mustard Dressing:
- 3 tablespoons honey
- 3 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 2-3 tablespoons Extra Virgin Olive Oil
- 1/2 teaspoon lemon juice
- pinch of salt
Instructions
- How to Cook Farro For Salad: Bring 4 cups water to boil in a medium saucepan. Meanwhile, rinse the farro. Add to the pot of boiling water. Simmer 25-30 minutes or until fully cooked; drain and set aside.
- Cook Squash: Meanwhile, preheat oven to 415 degrees F. Place delicata squash on a parchment-lined baking sheet. Drizzle with olive oil and sprinkle with kosher salt. Toss to coat. Place in the oven, middle rack, and let roast 10-15 minutes. Remove and let cool slightly.
- Make Dressing: Add Honey Mustard Dressing ingredients to a mason jar. Shake to combine. Taste and adjust any flavors, as desired. Alternatively, add ingredients to a small bowl and whisk to combine. Set aside.
- Combine: Combine farro, squash, arugula, cranberries, cheese and pepitas. Toss to combine. Serve dressing separately and use, as-desired.
Notes
- Squash: feel free to use a different variety of squash if you prefer.
- Arugula: a massaged kale would probably work here too.
- Cheese: we tested this with both goat cheese and feta - the feta is a lot lighter of a flavor while the goat cheese is a bit stronger. Both worked for different reasons! You could also make this dairy-free by using a dairy-free feta.
- Storage: store salad and dressing separately (ensure squash is fully cooled before storing with the arugula) - store both in airtight containers in the refrigerator for up to 3 days.
Nutrition
Calories: 233kcal | Carbohydrates: 30g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.002g | Cholesterol: 10mg | Sodium: 370mg | Potassium: 249mg | Fiber: 4g | Sugar: 11g | Vitamin A: 871IU | Vitamin C: 6mg | Calcium: 56mg | Iron: 1mg
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