Autumnal Harvest Farro Salad
We're pretty spoiled in New England. Our produce in the fall is top notch. Were lucky to have local apple orchards and a cornucopia of local winter squash varieties to choose from. It makes cooking during this time of year so simple. When your ingredients are fresh and taste great, you have to do so little to them to keep them tasting great. This salad is the perfect example of that.
I kept the dressing super simple, but if you don't have the time to make your own, use a few tablespoons of your favorite bottled vinaigrette. Also, I used kabocha squash but your favorite winter squash will work perfectly.
To cook the farro, I used my "pasta method", which just means you cook the grain in a large pot of boiling water and strain it when its tender and cooked through. Its great because you don't have to remember all of the ratios for specific grains to water and I think it makes them cook a little faster since you're cooking at a rolling boil rather than a simmer.
And if you made my moroccan spiced crispy chickpeas definitely use them as a crouton in this salad. But be sure to put them on just before you're planning on eating because they will get soggy in the refrigerator. https://earthly-provisions.com/blog/2017/10/2/moroccan-spiced-crispy-chickpeas
Apple Cider Dressing
2Tbsp Apple Cider Vinegar
1/4 tsp Salt
1/4 tsp Garlic Powder
1Tbsp Dijon Mustard
1 1/2 tsp Maple Syrup
1Tbsp Olive Oil
Combine all ingredients in the bottom of a large bowl (large enough to combine all of the salad ingredients). Whisk until emulsified, and set aside
Autumnal Harvest Farro Salad
Yield: 3-4 servings
1 Cup Farro, dry
3 1/2 Cups winter squash*-1 inch dice (about half of a squash)
1 Tbsp Olive Oil
salt and pepper
4 C Kale leaves-- about 1/2 of a bunch of kale
1 1/2 C chopped apple- 1/2 inch dice- I used honeycrisp, but any tart, crunchy apple will work
1/4 c pepitas (shelled pumpkin seeds)
Dried cranberries to garnish (optional)
Preheat your oven to 425*
To cook your Farro: put into a large pot of water as you would if you were cooking pasta. Bring to a boil and cook until Farro is tender and cooked through. Mine took about 30 minutes. Strain and set aside.
Toss your squash cubes with a little olive oil, salt and pepper, roast for about 40 minutes, or until tender and starting to brown.
Put your torn kale leaves in a colander and rinse under hot water, massaging them to break down the fibers a little bit. This step just makes the kale easier to chew. Put the kale into the bowl with the dressing and massage the dressing into the kale.
Combine all other ingredients into the bowl with the dressing and kale, toss to combine and top with a handful of dried cranberries if you wish.
This salad is great both warm and cold. It will keep in the refrigerator for up to 5 days and the acid from the vinaigrette should keep the apple from browning.
Let me know how this recipe worked for you and if there is anything specific you'd like to see a recipe for!