Celebrate the Autumn Vibes with a Flavorful Delicata Squash Farro Salad!
Indulge Your Senses with a Delectable Autumn Delight Squash & Farro Salad, Bursting with Crisp Apples, Creamy Goat Cheese, and Toasted Pecans
Fall in Love with Squash & Farro Salad with Apples, Goat Cheese & Pecans
I’m totally obsessed with the crispness in the air that has me reaching for spicy scented candles and my trusty beanie! And you’ll never guess where I find the perfect autumn vibes… in my cooking, of course! So, let’s dive into fall culinary adventures and Thanksgiving menu planning with a recipe that’s as vibrant and colorful as the season itself.
A Satisfying Fall Salad
Picture this: a symphony of seasonal flavors, textures, and nourishment dancing on your taste buds. This incredible Delicata Squash Farro Salad is not your ordinary leafy green salad. It’s a one-dish wonder that fills you up with a satisfying and healthy meal. Whether you choose to keep it vegetarian or add some protein, this salad will always steal the show.
Out of all the spectacular fall produce available, my heart skips a beat for the various winter squash options. Honeynut, acorn, butternut, kabocha—you name it, I love it! (In fact, I love them so much that I wrote an ultimate guide on how to cook winter squash, because everyone deserves to experience their culinary magic.) This recipe combines the nutty goodness of farro, the creaminess of goat cheese, the crunch of pecans, and the star of the show—Delicata Squash—for an explosion of flavor and texture.
Ingredients in Delicata Squash Farro Salad
Get ready to swoon over these seasonal, fresh, and wholesome ingredients:
- Cooked farro
- Delicata squash
- Red onion
- Crumbled goat cheese
- Toasted pecans
- Olive oil
- Balsamic vinegar
- Salt and pepper
- Fresh herbs
The sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty farro, create a salad that’s not only healthy but also packed with deliciousness.
How to Make This Fall Salad
Creating this masterpiece is as easy as falling in love with fall itself. These ingredients simply require a simple roast in the oven to bring out their natural sweetness. Follow these foolproof steps to build your magical salad (and feel free to improvise! Salads are like canvases ready for your touch of creativity.)
Roast the Squash: Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.
Cook the Farro: Boil farro in salted water until it’s tender yet chewy. Drain and cool.
Toast the Pecans: Give them a quick toasting in the oven until they smell irresistibly toasty.
Prepare the Dressing: Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that will have your taste buds begging for more.
Assemble the Salad: Mix the cooked farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Finally, top with goat cheese, pecans, fresh herbs, and season with salt and pepper.
Serve and Savor
This luscious farro squash salad is a superstar on its own as a main dish, or it can pair perfectly with leftover roast chicken or broiled salmon for that extra protein punch. It’s an ideal dish for a cozy night in, and it steals the spotlight as a perfect side dish on your Thanksgiving table. Trust me, this salad will make you fall head over heels for the flavors of the season and leave you feeling well-nourished and fabulous.
Other Fall Salads You’ll Love
While you’re in the autumn spirit, here are some other delectable fall salads that will make your taste buds twirl:
- Apple Walnut Salad: Putting apples in a salad is like winning the jackpot, and when you add walnuts and dried cranberries, it’s a game changer.
- Sweet Potato & Caramelized Date Salad: Creamy, crunchy, unexpectedly sweet, and tangy—this salad has it all!
- Shredded Kale & Cranberry Salad with Tofu: Massaged kale and crispy tofu add incredible texture to this crunchy and satisfying delight.
Scroll down for the mouthwatering recipe…
Squash Farro Salad With Apple, Goat Cheese, & Pecans
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Author: VoiceAngel Total Time: 50 minutes Yield: 4 servings
- 1 cup uncooked farro
- 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
- 1 small red onion, sliced
- 1 large apple, mandolined or thinly sliced
- 4 oz goat cheese, crumbled
- 1/2 cup pecans
- Olive oil (for roasting and dressing)
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
- Fresh herbs like cilantro, parsley, or basil (optional, for garnish)
Cook Mode: Prevent your screen from going dark
Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash with a drizzle of olive oil, salt, and pepper until well coated. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from the oven and set aside to cool.
Cook the Farro: Rinse the farro under cold water to remove any excess starch. Bring a medium pot of salted water to a boil. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
Toast the Pecans: Spread out the pecans on a baking sheet, then pop them in the oven for about 5 minutes until they start to smell toasty. Remove and let cool.
Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified. Season with salt and pepper to taste.
Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion. Add the apple to the bowl, then drizzle dressing over the top and gently mix. Finally, sprinkle crumbled goat cheese, toasted pecans, and fresh herbs on top.
Serve in your favorite wood salad bowl in the center of the table!
- To add more protein to this salad, toss in some shredded roast chicken or add a piece of broiled salmon.
- You can make the salad up to a day in advance—simply add the dressing right before serving.
Prep Time: 20 minutes Cook Time: 30 minutes Category: Salad
Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad
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