Description
Celebrate the beauty of the harvest with this hearty, grain-based autumn salad. This recipe pairs nutty, chewy farro with the naturally sweet and creamy flesh of roasted delicata squash. Accented with tart dried cranberries, peppery arugula, and a tangy honey mustard dressing, it offers a sophisticated balance of flavors and textures. Perfect for a cozy weeknight dinner or as an impressive, colorful side dish, this meal is as nutritious as it is comforting.
Ingredients
1 cup uncooked farro
1 large delicata squash, cubed, seeds removed (skin left on)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
3 cups fresh arugula
1/2 cup dried cranberries
1/3 cup crumbled goat cheese or feta
For the dressing: 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon honey, 1 teaspoon Dijon mustard, salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed delicata squash with olive oil and kosher salt on a baking sheet, then roast for 20-25 minutes until tender and golden brown.
While the squash roasts, cook the farro in a medium pot of salted boiling water according to package directions, typically 20-30 minutes, then drain well.
Whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper in a small bowl to create the dressing.
In a large bowl, combine the cooked farro and roasted squash.
Toss in the fresh arugula and dried cranberries.
Drizzle the dressing over the salad and toss gently to coat.
Top with crumbled goat cheese or feta before serving.
Notes
Farro can be cooked ahead of time and stored in the refrigerator to speed up the process. The dressing stores well in an airtight container for up to 5 days. For a vegan version, simply omit the cheese or use a dairy-free plant-based alternative.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 380mg
- Fat: 12g
- Saturated Fat: 3g
- Carbohydrates: 48g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 10mg