Description
This Roasted Delicata Squash And Farro Salad is a warm, nutrient-dense bowl that perfectly captures the essence of the harvest season. Featuring tender, caramelized delicata squash and nutty farro, this dish is accented with thinly sliced fennel, crisp lacinato kale, and protein-packed chickpeas. Tossed in a vibrant apple cider vinaigrette and finished with creamy goat cheese, it offers a harmonious blend of textures and flavors that is both satisfying and wholesome.
Ingredients
1 medium delicata squash (seeds reserved)
3 tablespoons olive oil (divided)
1 ½ teaspoons salt
1 large fennel bulb (thinly sliced)
½ teaspoon smoked paprika
1 bunch lacinato kale (chopped with woody stems removed)
4 ½ cups cooked farro
1 cup chickpeas (drained and rinsed)
â…“ cup creamy goat cheese (crumbled)
½ cup apple cider vinegar
¼ cup lemon juice
1 teaspoon maple syrup
1 garlic clove (minced)
Instructions
Preheat your oven to 400°F.
Slice the delicata squash in half lengthwise, scoop out the seeds, and slice into half-moons; toss with 1 tablespoon olive oil, half the salt, and the smoked paprika.
Spread the squash and sliced fennel on a baking sheet; roast for 20-25 minutes until tender and golden.
While the vegetables roast, toss the reserved squash seeds with a little olive oil and salt; toast in the oven until crispy, about 5-8 minutes.
In a small bowl, whisk together apple cider vinegar, lemon juice, remaining olive oil, maple syrup, and minced garlic to create the vinaigrette.
In a large bowl, massage the kale with a tablespoon of olive oil to soften it.
Add the cooked farro, roasted squash, roasted fennel, and chickpeas to the kale.
Drizzle with the vinaigrette and toss gently to combine.
Top with the crumbled goat cheese and toasted seeds before serving.
Notes
The delicata squash skin is edible, so no need to peel it. You can prep the farro and roast the vegetables up to two days in advance for a quick assembly. If you prefer a vegan version, simply omit the goat cheese or use a plant-based feta alternative.