Fall Grain Salad
A handful of fall inspired ingredients, a hearty grain, and a delicious dressing is all it takes to bring this together. The apple cider and apple cider vinegar shine here. This is the perfect lunch or an excellent side to a main meal.
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Servings Prep Time
4people 15minutes
Cook Time
20minutes
Ingredients
Salad
Dressing
Instructions
  1. To start, heat water in a medium sauce pan over medium-low heat and preheat the oven to 400 degrees Fahrenheit.
  2. Add the farro to the sauce pan and cook according to package instructions.
  3. Halve a medium butternut squash lengthwise or straight across and seed and peel depending on how you chopped it. Chop the squash into small cubes and add to a sheet pan or a cast iron pan. Drizzle with a tablespoon of olive oil and a teaspoon of salt and toss to combine.
  4. Cook at 400 degrees for about 15 minutes until the squash is tender when pricked with a fork. Once finished, remove from the oven and set aside.
  5. While the squash is cooking, halve and dice an onion, de-stem the kale, and chop. Combine all the ingredients for the dressing in a mason jar fitted with a lid. Shake until combined.
  6. Once the farro is done, add it to a bowl followed by the onions, kale, and 1 cup of the squash. At this time, cut half of a green apple into small chunks. Add this to the farro and squash mixture and top with the dressing. Toss until everything is combined and serve.