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['A vibrant Autumn Farro Salad with colorful ingredients arranged beautifully on a plate.', 'Close-up view of a delicious Autumn Farro Salad featuring diced apples, pumpkin, and leafy greens.', 'An enticing bowl of Autumn Farro Salad showcasing honeycrisp apples and chopped kale.', 'Freshly prepared Autumn Farro Salad with bright colors and varied textures from seasonal ingredients.']
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Autumn Farro Salad Recipe

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A vibrant and hearty salad perfect for fall, combining roasted honeynut squash, fresh apples, kale, and a tangy vinaigrette.

Ingredients

Vegetables and Fruits

  • 1 piece Honeynut Squash (peeled and diced)
  • 1 tablespoon honey
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • 4 cups cooked farro
  • 1 cup diced red onion
  • 2 pieces honey crisp apples (diced)
  • 2 cups chopped kale
  • 1 cup chopped pecans
  • 1 cup dried cranberries
  • 1 cup Apple Cider Vinaigrette
  • Chopped parsley and green onions

Instructions 

  • Preheat oven to 425˚F (220˚C).
  • Arrange squash on a baking sheet, drizzle with olive oil, season with salt and pepper, then roast for 20 minutes.
  • Cool the roasted squash to room temperature.
  • In a large bowl, toss cooked farro, onion, apples, kale, pecans, cranberries, squash, and vinaigrette.
  • Garnish with chopped parsley and green onions, then serve warm or chilled.

Notes

This salad is best enjoyed fresh but can be stored in the refrigerator for up to 2 days.
Calories: 350kcal
Cost: $15
Course: Salad
Cuisine: American
Keyword: Farro