Description
A vibrant and comforting autumn salad featuring nutty, chewy farro paired with caramelized delicata squash. The earthiness of the ancient grains meets the sweet, tender squash, balanced by peppery arugula, chewy dried cranberries, and crunchy pepitas. Drizzled with a tangy, house-made honey mustard dressing, this dish offers a perfect harmony of textures and flavors. It is a nutrient-dense, vegetarian centerpiece that is as perfect for a busy weeknight fuel-up as it is for a festive seasonal gathering.
Ingredients
1 cup uncooked farro
1 delicata squash, cubed
2 tablespoons extra virgin olive oil
4 cups baby arugula
1/2 cup dried cranberries
1/2 cup roasted pepitas
1/2 cup crumbled feta cheese
3 tablespoons apple cider vinegar
1 tablespoon honey
1 tablespoon Dijon mustard
1/4 cup extra virgin olive oil
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed delicata squash with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
Roast the squash for 20-25 minutes until tender and golden brown.
While the squash roasts, cook the farro in boiling water according to package directions until tender but chewy, then drain well.
In a small bowl, whisk together the apple cider vinegar, honey, Dijon mustard, and 1/4 cup olive oil until emulsified.
In a large serving bowl, combine the cooked farro, roasted squash, and fresh arugula.
Toss the salad with the dressing, folding in the cranberries, pepitas, and feta cheese.
Serve warm or at room temperature.
Notes
Delicata squash does not require peeling as the skin is thin and edible. You can prep the farro and roast the squash ahead of time. Store the dressing separately until ready to serve to keep the arugula fresh.