Hearty Roasted Squash and Farro Salad
Ingredients
Scale
Salad
- 1 cup of farrow or hard wheat berries rinsed gluten-free options include quinoa or sorghum)
- 1 Granny smith apple, cored and sliced into ½” wide wedges
- One small (2 to 2 ½ pounds) Delicata squash seeded and slices into rounds
- 1 tablespoon olive oil
- ¼ teaspoon salt, plus more for sprinkling
- 5 packed cups of baby arugula or kale
- ⅓ cup dried cranberries, blueberries or cherries
Cinnamon-maple walnuts
- ½ cup walnut pieces (or roughly chopped whole walnuts)
- 2 teaspoons maple syrup
- Pinch ground cinnamon
- Pinch salt
Ginger Dressing
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 teaspoon finely grated fresh ginger
- 1 teaspoon maple syrup
- ½ teaspoon Dijon mustard
- ¼ teaspoon salt
- Freshly ground black pepper, to taste
Instructions
- To prepare the farrow (if you’re using another grain, cook according to package directions): Combine the rinsed farrow with 3 ½ cups water in a medium pot. Bring to a rolling boil over high heat, then cover, reduce heat and simmer for 1 hour, or until the farrow are pleasantly tender but still have some chew to them. Drain off excess water, return the farrow to the pot and stir in ¼ teaspoon salt. Set aside to cool.
- To roast the apples: Preheat oven to 425 degrees Fahrenheit. Line one small and one large baking sheet with parchment paper. On the small sheet, arrange the apple wedges in a single layer. Bake the apple slices on the middle rack for 10 minutes, until they are starting to collapse on themselves but before they have burst open. Let the apple slices cool on the pan before removing.
- Meanwhile, to prepare the squash: Slice off the top and bottom ends of the squash, then slice it circles or 1/2” wide half moons. Use a spoon to scoop out the seeds and discard them. Transfer the squash to the large baking sheet and drizzle with 1 tablespoon olive oil. Toss until the squash is lightly coated in oil and sprinkle with salt. Arrange the squash in a single layer and roast for 20 minutes, tossing halfway, until the squash is tender and caramelized on the edges. Set aside to cool.
- To prepare the walnuts: In a medium skillet over medium heat, toast the walnuts until they are fragrant, stirring frequently, about 4 minutes. Add the maple syrup and a generous pinch of cinnamon and salt and cook, while stirring constantly, until the syrup has condensed and mostly evaporated, about 2 more minutes. Transfer to a plate to cool.
- To prepare the dressing: In a small bowl, combine the olive oil, lemon juice, ginger, maple syrup, mustard and salt. Whisk until thoroughly blended and season to taste with freshly ground black pepper.
- To assemble the salad: In a large serving bowl, add the arugula or kale, cool farrow and apple slices. Add the dried cranberries and walnuts, then drizzle with dressing (you might not need quite all of it). Toss to lightly coat Top with rings of squash. Serve immediately.