Autumn Salad That Looks Fancy!

Ready to impress your guests? Here’s a salad perfect for the Autumn season that looks fancy and is sure to impress!

Have you tried farro? I’ve read that it’s the next super grain that you should be eating! Quinoa used to get all the attention as one of the most nutritious whole grains, hailed as one of the best superfoods ever, but farro is quickly gaining popularity. A little softer and more tender in texture, it’s similar to rice, so people who can’t deal with the slightly nutty flavor and poppy texture of quinoa will love spooning into a bowl of farro. For those who deal with any sort of wheat intolerance, it’s important to note that farro is not a gluten-free grain. While they’re both high in fiber and protein, farro has slightly more carbs but also offers more calcium than quinoa. If you’re new to farro, try this Autumn Farro Salad.

Autumn Farro SaladAutumn Farro Salad

adapted from Farm & Haus

1-½ Cups organic farro
1 medium butternut squash, peeled, seeded & cut into 1-inch cubes
2 Tablespoons olive oil
Kosher salt and freshly ground pepper
5 ounces baby spinach
1 Cup candied walnuts
½ Cup pomegranate arils
1 Granny Smith apple
Shaved Parmigiano-Reggiano (optional)

Dressing

¾ Cup orange juice
2 Tablespoons apple cider vinegar
2 Tablespoons minced shallot
2 teaspoons Dijon mustard
¼ Cup extra virgin olive oil
Kosher salt and freshly ground pepper

Instructions

  1. Preheat oven to 425 degrees.
  2. Follow directions on farro package to cook the grain. Drain and set aside.
  3. Toss the squash with olive oil, salt and pepper. Roast on a baking sheet for 30 minutes, turning once, until tender and lightly brown.
  4. Thinly slice Granny Smith apple.

Make the dressing: In a small saucepan, combine the orange juice, cider vinegar and shallots. Bring to a boil over medium-high heat and cook for 6-10 minutes, until mixture has reduced to ¼ cup. Off the heat, whisk in mustard, olive oil, salt and pepper to taste.

Assemble the Salad: Add the farro, squash, spinach, walnuts, pomegranate arils and sliced apple to a large bowl. Toss with dressing and taste. If desired, sprinkle kosher salt and pepper on top to taste and re-toss. (Optional) Serve with shaved Parmigiano-Reggiano on top.

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