Delicious and beautiful fall farro salad with delicata squash, arugula, apple, pomegranate seeds, walnuts and feta makes for a hearty and healthy grain bowl that highlights the best of autumn produce. Mustard vinaigrette dresses each bite and complements this farro salad that makes for the perfect side dish or lunch during the week.
It’s no secret I have a passion for fall flavors — they’re just the best and this fall farro salad is an ode to everything I love that’s in season right now! Pomegranates, delicata squash, apples, oh my!
Beautiful to look at and even more delicious to eat, this grain salad makes for a great holiday side dish or an easy, make-ahead lunch for this time of year.
Delicata Squash
Delicata squash is a yellow tube-like squash that typically has dark green stripes running down the sides. In years past it was harder to find, but this year I’m seeing a ton of it at the grocery store constantly throughout the fall season which I’m so happy about because I think it’s one of the best squashes of them all.
To me, delicata squash is the champagne of squashes. It’s easy to cut, you can eat the skin (so make sure you wash it) and the seeds, and it has a super good mild squash flavor that complements many other flavors including the ones found in this farro salad. Plus, the shape is so fun.
All squashes, including pumpkin are a great source of vitamin C and A, potassium and fiber.
How to Cut a Delicata Squash
Start by washing the squash. Place it on a cutting board that will not move around on your counter and cut both of the end off. Then, cut the squash width wise down the middle so that you have two identical pieces. Next, cut one of the pieces lengthwise down the center so that you have two halves.
Use a spoon to scoop out the seeds and stringy insides (save the seeds if you plan on roasting). Place the squash flesh side down on your cutting board and proceed to cut into half moon pieces as pictured in this salad.
Another way I like to use delicata squash is in this recipe for parmesan crusted delicata squash rings. It’s easy to make in an air fryer too!
Ingredients for Fall Farro Salad with Delicata Squash
for the farro salad:
- farro
- vegetable broth
- arugula — No arugula? Feel free to swap it for any salad green you do have on hand. Massaged kale would also be great in this farro bowl!
- delicata squash — If you don’t have or can’t find delicata squash,
- apple – I used honeycrisp apples in this salad.
- pomegranate seeds — pomegranate seeds (also called arils) are a great source of vitamin C and many different antioxidants. They’re beautiful to sprinkle on lots of different things this time of year when they’re in season.
- walnuts — Not a fan of walnuts? Substitute pecans or almonds! Nuts are a good source of plant-based protein, fiber and healthy fats that our bodies need.
- feta — I love crumbled feta on this salad but goat cheese would also go really well with all the flavors.
for the dressing:
- dijon mustard
- white wine vinegar
- shallot
- salt
- pepper
- extra-virgin olive oil
equipment / utensils
- small saucepan
- cookie sheet / pan
- whisk
- serving bowl
Fall Farro Salad with Delicata Squash
Ingredients
- Farro salad:
- 3 cups vegetable broth
- 1 cup farro
- pinch of salt
- 1 delicata squash sliced with the seeds removed
- 2 tbsp. avocado oil
- 1 tsp. salt
- 4 cups arugula
- 1 apple thinly sliced
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup walnuts roughly chopped
- mustard vinaigrette:
- 1 shallot minced
- 2 tbsp. white wine vinegar
- 2 tsp. Dijon mustard
- ¼ tsp. salt
- ½ tsp. coarsely ground black pepper1 cup extra-virgin olive oil more to taste
Instructions
- Preheat the oven to 415 degrees F.
- In a small saucepan combine the vegetable broth, farro and salt. Bring to a boil and then simmer on low with the lid on for approximately 30 minutes until tender. Remove from heat, drain any excess liquid and let cool.
- While the farro is cooking, wash and slice the delicata squash. Toss with avocado oil and salt and place on a baking sheet so that all of the squash pieces are flat. Bake for 20 minutes.
- Start by adding the arugula to a large serving bowl, top with farro, squash, apple slices, pomegranate seeds, feta, and lastly walnuts.
- Combine all of the ingredients for the dressing in a medium bowl and whisk together until combined.
- Pour over the salad and enjoy!
Notes
If you’re not already, I’d love for you to be a part of the Once Upon a Pumpkin community on Instagram!
More recipes with fall flavors I know you’ll love!
- Autumn Salmon Squash Bowl {GF & DF}
- Pumpkin Cacio e Pepe {GF}
- Butternut Squash & Apple Soup {GF & DF}
- Pumpkin Spice Latte Bread {GF & DF}
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