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squash and farro salad

Squash Farro Salad With Apple, Goat Cheese, & Pecans


  • Author: Camille Styles
  • Total Time: 50 minutes
  • Yield: 4 1x

Ingredients

Units Scale
  • 1 cup uncooked farro
  • 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
  • 1 small red onion, sliced
  • 1 large apple, mandolined or thinly sliced
  • 4 oz goat cheese, crumbled
  • 1/2 cup pecans
  • Olive oil (for roasting and dressing)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Fresh herbs like cilantro, parsley, or basil (optional, for garnish)


Instructions

  1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash and red onion with a drizzle of olive oil, salt, and pepper until well coated.
  2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
  3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
  4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
  5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
  6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
  7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
  8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
  9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
  10. Serve in your favorite wood salad bowl in the center of the table!

Notes

  • To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
  • You can make the salad up to a day in advance—add dressing just before serving.
  • Prep Time: 20
  • Cook Time: 30
  • Category: salad

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad