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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

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