I’m all for seasonal salads. I like to have them for lunches or even serve them as sides when we have friends over. I already have plans to serve this at Thanksgiving and the best part is its a cinch using minimal ingredients. Let me show you how to make this Fall Farro Salad.
At my day job, I drive around a lot. I occupy my time in the car by listening to various podcasts and you tube channels. I recently came across the Bon Appetit podcast and fell in love with it, no surprise there. They talk about random things in the food world and have an episode on rice that I was listening to when I thought of the idea for a fall inspired grain salad. That is where this idea originally came from. After I decided I was going to make something, I went home and looked at what I had in the house. Butternut squash from my moms garden and a few other ingredients are what I chose for this salad. Easy and delicious? Yes, please.
For the base of the salad, I decided to go with farro. Are you familiar with this grain? It sounds fancy but it’s just another type of grain derived from wheat. If you are allergic to wheat or gluten, feel free to swap out another grain that would work best for you. I like the nuttiness of this grain and it also has a nice chewy texture when cooked properly. The only other ingredients in this recipe for the salad are red onion, roasted butternut squash, kale and green apple. See, I told you it was easy.
Start by cooking 1 cup of the farro according to the package instructions. Once finished, set aside. Preheat the oven to 400 degrees. Peel and cut half of a medium butternut squash into small cubes. Put them on a sheet pan with olive oil, salt and pepper and roast until tender, about 15 minutes. While that is roasting, de-stem, wash, and chop the kale along with the red onion.
The dressing makes this dish and brings everything together so I wouldn’t recommend any substitutions here. In a mason jar, combine the apple cider, the apple cider vinegar, the extra virgin olive oil, salt, grated garlic, and the cracked black pepper. Put a lid on the jar and give it a good shake.
Once all the ingredients are ready, add them all to a bowl and top with the dressing. Serve.
This recipe makes great leftovers and can be served cold, warm, or at room temperature. The choice is yours.
I hope you all love this Fall Farro Salad. If you make this, please be sure to tag me on Instagram and Facebook @plantiful_grub and leave a review below.