Fall Farro Salad

Fall is my favorite season. Dan and I were walking this morning and noticed that our favorite trees in the nearby park are starting their transformation from green to beautiful shades of gold, red, and orange; nature is so inspiring. 

The garden is winding down. I spent time this morning harvesting some winter squash, a few okra, the last of the jalapeños, and the herbs I grew for seed and drying. There are still a lot of green tomatoes. I’ll leave them as long as possible, but I see some fried green tomatoes, green tomato corn muffins, and green tomato salsa in the near future. 

I’ve been looking for some grains that will compliment the sweetness of the honeynut squash and the crisp and bright flavor of an apple and I think Farro is just the right compliment. It has a nutty flavor that is not overpowering but has just the right flavor.

Farro is a great source of fiber and is rich in iron and magnesium. We served this salad alongside grilled ahi tuna and tomatoes with a sprinkle of feta and balsamic vinegar. 

Ingredients:

1 1/2 cups diced honeynut butternut squash
1 Tbsp olive oil
1 tsp fresh thyme
salt and pepper to taste
1 cup dry farro
3 cups water
1/4 cup dried cranberries

1 apple - chopped
2 Tbsp pumpkin or sunflower seeds
1 cup massaged kale

Maple Dijon Dressing:

1 Tbsp Dijon mustard
1 Tbsp maple syrup
1 Tbsp balsamic vinegar
Salt and pepper to taste
1 garlic clove, minced
1 teaspoon fresh thyme

Instructions:

Cook Farro: Rinse dry Farro under cold water. Add to a small saucepan with water. Bring to a boil. Reduce to simmer and cook for 30-40 minutes until farro is tender. Drain any additional water. Add Farro to a large bowl.

Season Butternut Squash: To a small bowl add butternut squash. Drizzle with olive oil. Season with salt, pepper, and 1 teaspoon of fresh thyme. Toss to coat. Spread seasoned squash out on a baking sheet in a single layer.

Roast Squash: Preheat oven to 425°F. Roast squash for 15 minutes. Remove from oven, toss vegetables, and bake an additional 10 minutes. Remove and let cool.

Make Dressing: To a small bowl add Dijon mustard, maple syrup, balsamic vinegar, garlic, 1 teaspoon of fresh thyme, and salt to taste. Whisk until smooth.

Assemble Salad: To the bowl with the farro add roasted butternut squash, cranberries, chopped apple, pumpkin seeds, kale, and maple dijon dressing. Gently toss to combine and coat everything. Serve.