Fall Farro Salad with Delicata Squash
Bursting with fall flavor, you'll love this farro bowl recipe that's beautiful and delicious. Balanced with sweet and savory flavors and a crunch in every bite!
Ingredients
Farro Salad
- 1/2 cup farro
- 1 1/3 cups vegetable broth
- pinch of salt
- 1 delicata squash sliced with the seeds removed
- 2 tbsp. avocado oil
- 1 tsp. salt
- 2 cups arugula
- 1 medium apple thinly sliced or diced
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled goat cheese
- 1/4 cup walnuts roughly chopped
Dijon Vinaigrette
- 1/4 cup extra-virgin olive oil
- 2 tbsp. red wine vinegar
- 1 tbsp. grainy Dijon mustard
- 1 clove garlic minced
- 1 tsp. salt
- 1 tsp. freshly ground black pepper
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 15-20 minutes flipping halfway through.
- Start by adding the arugula to a large serving bowl, top with farro, squash, diced apple, pomegranate seeds, feta, and walnuts or pumpkin seeds.
- Combine all of the ingredients for the dressing in a small bowl and whisk together until combined.
- Pour over the salad and enjoy!
Notes
This salad is best enjoyed fresh, however, if you want to prep it ahead of time I recommend keeping all of the ingredients separate until you're ready to eat it.