Roasted Delicata Squash + Farro Salad Recipe

preheat and prepare squash

Preheat oven to 425°F (220°C). Line a baking sheet with parchment or foil. Wash delicata squash, cut off the ends, halve lengthwise and scoop out seeds. Slice into 1/2-inch half-moons.

Toss squash slices with 2 tbs olive oil, 1 tsp kosher salt, 1 tsp black pepper and 1/2 tsp smoked paprika (if using) in a bowl until evenly coated. Spread in a single layer on the prepared sheet.

Roast for 20–25 minutes, turning once halfway, until edges are browned and flesh is tender. Remove from oven and let cool slightly.

Rinse 1 cup pearled farro under cold water. In a medium saucepan bring 3 cups water and 1/2 tsp kosher salt to a boil.

Add farro, reduce to a simmer, cover and cook until tender but chewy, 20–25 minutes for pearled farro. Drain any excess water and fluff with a fork.

While warm, toss farro with the optional dressing: 1 tbs olive oil, 1 tsp apple cider vinegar, 1/4 tsp salt and a pinch of black pepper. Set aside to cool to warm room temperature.

Trim radicchio, halve and core, then slice crosswise into 1/2-inch strips. Place in a large mixing bowl.

Peel carrots and either julienne, shave on a vegetable peeler into ribbons, or grate coarsely (about 2 medium carrots). Add to the bowl with radicchio.

Segment the orange over a small bowl to catch juices: cut away peel and pith, then cut between membranes to release segments. Reserve any juices and chop segments roughly if desired; add to the salad bowl.

Roughly chop parsley and add to the bowl with 1/2 cup toasted walnuts and 1/4 cup crumbled pistachios (if using).

In a small bowl or food processor combine 6 oz goat cheese, 2 tbs plain Greek yogurt, 1 tsp honey and 1/4 tsp black pepper. Whip until smooth and spreadable. If too thick, add 1 tsp water or more yogurt to reach a soft spreadable consistency.

In a mini food processor or blender combine 1/2 cup parsley, 1/4 cup basil, 1 tbs capers (rinsed), 1 garlic clove, 2 tbs lemon juice, 1 tsp red wine vinegar, 3 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Pulse until finely chopped but still a bit textured. Taste and adjust seasoning or acidity.

Add the warm (or cooled) dressed farro to the bowl with radicchio, carrots, orange segments, parsley and nuts. Gently fold to combine so the radicchio softens slightly from the warmth of the farro but retains some crunch.

Add roasted delicata squash pieces and gently fold once more to distribute without breaking the squash.

Taste and adjust seasoning with salt, pepper or a squeeze of reserved orange juice if needed.

Spread dollops of whipped goat cheese across a serving platter or spoon small quenelles atop the salad. Drizzle salsa verde over the salad (start with 2–3 tbs and add more to taste).

Scatter any extra nuts and a small grind of black pepper. Serve warm or at room temperature.