Fall Farro Salad with Butternut Squash and Pomegranate
About this Recipe
By: Rachel
Farro is one of my favorite grains. It has a pleasant, chewy texture, and adding it to light dishes like salads makes it more substantial and filling with its boost of protein.
I wanted to build a salad around farro, so I chose butternut squash, a fall mainstay. The first time I made this salad, I intended the squash to remain in chunks, but as I added it to the farro, it broke down completely. I dressed and served it anyway, and everyone loved the creamy texture.
The earthy flavors of farro and squash are balanced by the brightness of lemon zest and juice, along with the tart pomegranate seeds, which punctuate this salad like juicy little jewels. The parsley finishes this salad with an herbal note and adds to our food rainbow, as well.
This salad is an ideal vegan dish for Thanksgiving or any fall meal. I like it as is, but you could add a few shavings of Parmigiano-Reggiano cheese or toasted pecans to garnish, if desired.
Fall Farro Salad with Butternut Squash and Pomegranate
Ingredients
- 1 ½ cups (220g) whole grain farro, cooked according to cooking method on package, drained
- 1 small butternut squash, acorn squash, or other winter squash
- ¾ cup (175mL) plus 2 tablespoons (25g) olive oil, divided
- 1 large or 2 small shallots, chopped
- 1 large or 2 small lemons (zest and juice)
- ½ teaspoon sugar
- Kosher salt and freshly ground black pepper
- ½ cup (30g) chopped parsley
- Seeds from 1 pomegranate
Step by Step Instructions
Step 1
- Preheat oven to 400ºF (200ºC).
Step 2
- Cut the squash in half and scoop out the seeds.
Step 3
- Line a sheet pan with parchment, and drizzle the insides of the squash with 1 tablespoon olive oil. Season with salt and pepper. Place the squash cut-side down, and roast until very soft and well-cooked, about one hour. (If you are short on time, many markets sell pre-cut butternut squash in the produce section.)
Step 4
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over medium-high heat. Add the chopped shallot, and fry until golden brown. Set aside.
Step 5
- Next, make the vinaigrette. In a small bowl, whisk together the lemon zest, juice, sugar, salt, pepper, and olive oil.
Step 6
- Add the cooked farro to a mixing bowl. Scoop the cooked squash from its skin in spoonfuls, add to the farro, and stir well (it will break up and become creamy). Add the vinaigrette, shallots, parsley, and pomegranate seeds, along with about ¼ teaspoon salt, and stir to combine. Taste to correct seasoning, and serve warm.
Beverage Pairing
By: Olivia
This tart, herbal, sweet, and earthy fall salad can pair with so many wines! A light red wine, like Pinot Noir, the Italian Schiava, or the Austrian Zweigelt would be spectacular. You could even grab a rosé of any of those grapes. These fall flavors would also pair well with richer white wines, so consider a bottle of orange wine from Italy, Georgia, or Slovenia. Finally, because all fall flavors adore cider, try a French cider.
