Loaded with fall flavor, Autumn Farro Salad is made with nutty farro, butternut squash and fruit in a flavorful dressing. A great side dish for fall and winter.
Prep Time40 minutesmins
Cook Time25 minutesmins
Total Time1 hourhr5 minutesmins
Course: Salad, Side Dish
Cuisine: American
Keyword: Fall Salad, Farro Salad, Grain salad
Servings: 6
Calories: 434kcal
Author: Kellie
Cost: $10
Equipment
1 sheet pan
1 mixing bowl
Ingredients
1Honeynut Squashpeeled and diced
1tablespoonhoney
1/2teaspoonkosher salt
1/4teaspoonground pepper
4cupscooked farro
1cupdiced red onion
2honey crisp apples
2cupschopped kale
1cupchopped pecans
Apple Cider Vinaigrette
1cupdried cranberries
Chopped parsley and green onions
Instructions
Preheat oven to 425˚F.
Arrange the honeynut squash in an even layer on a baking sheet. Drizzle with olive oil and season with salt/pepper. Toss to coat.
Transfer the squash to the oven and roast for 20 minutes or until tender.
Remove from the oven and cool to room temperature.
In a large bowl, toss the farro, onion, apples, kale, pecans, cranberries, squash and vinaigrette to combine.
Sprinkle with the parsley and green onions.
Serve warm or chilled.
Notes
Leftover Farro Salad can be stored refrigerated in an airtight container for up to 5 days.