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Autumn Harvest Salad
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Autumn Farro Salad

Autumn Farro Salad is tossed with roasted butternut squash, arugula, fennel, apple, farro, nuts, and craisins, then topped with Cinnamon Berry Vinaigrette. A delightful way to eat seasonally and enjoy autumn produce.
Course Appetizer, Salad, Side Dish
Cuisine American
Keyword cinnamon berry vinaigrette
Cook Time 30 minutes
Servings 6 servings

Ingredients

AUTUMN FARRO SALAD INGREDIENTS

  • 1.5 cups uncooked farro
  • 4.5 cups water (or low-sodium chicken broth)
  • 1 tsp onion powder
  • 8 cups butternut squash, peeled, cored, and diced into ½-inch pieces
  • 1/4 tsp ground black pepper
  • 1/2 tsp salt
  • 2 tbsp extra virgin olive oil + more for drizzling
  • 1 apple, diced (peeling optional)
  • 1 fennel bulb, diced
  • 2-3 cups fresh arugula
  • 1/2 cup craisins
  • 1/3 cup shelled pistachios (raw or roasted)
  • 1/3 cup shelled pecans (raw or roasted)

CINNAMON BERRY VINAIGRETTE INGREDIENTS

  • 1/4 cup raspberry jam
  • 2 tsp Dijon mustard
  • 1 tsp ground cinnamon
  • 2 tbsp red wine vinegar
  • 1/4 cup extra virgin olive oil
  • 1 tsp onion powder
  • 1/2 salt
  • 1/2 tsp ground black pepper

Instructions

ROASTED BUTTERNUT SQUASH INSTRUCTIONS

  • Preheat the oven to 425F.
  • Peel, de-seed, and dice the butternut squash into ½-inch size chunks. Toss squash with 2 tbsp of olive oil, ½ tsp salt, ¼ tsp ground black pepper, and 1 tsp onion power, then spread out on a large baking sheet in a single layer.
  • Roast the butternut squash at 425F for about 30 minutes, until soft and caramelized. Remove cooked squash from oven and let cool. Turn off the oven.
  • While the squash is roasting, cook and prep everything else.

FARRO COOKING INSTRUCTIONS

  • Add the uncooked farro to a medium pot. Add the water (or broth) to the pot and bring to a boil over high heat, then adjust heat to low. Simmer farro for 20-25 minutes, until cooked to al dente (like pasta).
  • Drain and rinse the farro with cold water, then immediately drizzle with olive oil to keep from sticking together.
  • Let cooked farro cool on the counter while you prep remaining ingredients.

CINNAMON BERRY VINAIGRETTE INSTRUCTIONS

  • Combine all salad dressing ingredients into mason jar. Close and shake vigorously to blend ingredients. Set salad dressing aside.

AUTUMN FARRO SALAD ASSEMBLY

  • Peel, quarter, and chop the fennel bulb into bite-size pieces and place in a large bowl. You can discard the green fronds or use them for décor.
  • Core and cut your apple into bite-size pieces, then add them to the bowl.
  • Add the roasted butternut squash to the bowl, along with the cooked farro, arugula, craisins, pecans, and pistachios.
  • Pour half the salad dressing over the ingredients, then toss to combine. Taste and add salt and pepper, or more salad dressing, as desired. Serve Autumn Farro Salad at room temperature or cold.