Fall Market Farro Salad
This recipe is meant to be a guide... I call this one a market salad because the beauty of it is that you can you can make it with whatever veggies are in season and available at your local market. Take a trip to your local farmer’s market to take advantage of the fresh produce in your region.
It’s easy to mix and match the different components to make a delicious salad. My general guide is to combine these types of ingredients with a grain (farro or quinoa work well); veggie; protein; nut; and cheese. It’s fun to pick ingredients that are different in color, taste, and crunch. Here are some of my favorites to mix and match in the cooler months: golden raisins or pomegranate seeds are a good addition, you can use thinly sliced ribbons of chard instead of arugula, other types of squash, or nuts. I have a version of this salad I like to make in the spring using spring peas and onions and in the summer using radishes and cucumbers.
Takes 35 minutes
Serves 4 as a main or 6 as a side
Salad
1 1/2 cups butternut squash, cut into 1/2 cubes
1 tsp good olive oil
1/4 tsp Sonoran Sea Salt
1/2 cup dry farro (1 1/2 cups cooked)
2 cups lightly packed arugula
1/4 red onion, thinly sliced
1/4 feta cheese
1/4 cup pepitas, roasted and salted
Grilled chicken (optional)
Vinaigrette
1 tbsp lemon
2 tbsp olive oil
1/2 tbsp red wine vinegar
2 tbsp shallot, finely diced
1/4 tsp fresh cracked black pepper
Pre-heat oven to 375. Toss cubed butternut squash with olive oil and Sonoran Sea Salt. Cook for 20-25 minutes on parchment paper on a baking sheet or until butternut squash is browned and fully cooked. While butternut squash is cooking, cook farro according to package instructions. Once squash is cooked, remove from oven to cool.
Take cooked farro remove from pot to cool. (Note, you can make the farro a 1-2 days in advance. Store in a sealed container in the refrigerator or until ready to use.) While the farro is cooling, make vinaigrette. For vinaigrette, combine all ingredients into a small bowl and whisk to emulsify. Set aside.
Add roasted butternut squash to farro and next 4 ingredients (arugula, red onion, feta, pepitas). Toss with vinaigrette and serve immediately. Feel free to make this up to 4 hours in advance, but wait to toss with vinaigrette until serving.
Cook's notes: Farro is an ancient grain originally cultivated in the Middle East. It’s healthy, hearty, and and high in protein. Farro is a great base for salads, soups, or as a side dish in place of rice. There are a few different types of farro, but I typically use the Trader Joe’s 10 minute farro since it’s quick and easy. Make this recipe vegan by omitting the feta or use a dairy alternative.
