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delicious fall farro salad with arugula, apples, delicata squash, pomegranate seeds, walnuts and feta cheese

Fall Farro Salad with Delicata Squash

Maggie Michalczyk, RDN
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!
Prep Time 30 mins
Cook Time 10 mins
Servings 3 -4 servings

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

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. 
Keyword fall farro salad; farro salad; delicata squash salad