Name: Naked Farmers Fall Harvest Salad Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 1 cups Farro; 2 cups Butternut Squash, diced; 4 cups Mixed Farm Greens; 2 cups Brussels Sprouts, halved; 2 cups Seasonal Squash (e.g., acorn or delicata), sliced; 2 cups Kale, chopped; 0.5 cups Pecans, chopped; 0.25 cups Fresh Mint, chopped; 0.5 cups Apple Cider Vinegar; 0.25 cups Olive Oil; 1 tbs Honey; 1 tbs Dijon Mustard; 1 tsp Salt; 0.5 tsp Black Pepper

Influenced by lager styles from Japan, Germany and the American prohibition. This light bodied, golden lager is our original brew, and a national award winning beer in 2023. It has a malt forward backbone that is accentuated by a crisp, dry finish.

Bossman Lager

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Garlic Mayo

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Autumn Farro with Butternut Squash, Farm Greens with Mint, Chili-Garlic Brussels Sprouts, Roasted Seasonal Squash, Pecan Kale Caesar, Cider Vinaigrette (un)dressing. Contains wheat, soy & tree nuts

Preheat the oven to 400°F (200°C). Toss the diced butternut squash and seasonal squash slices with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender.

Roast the Squash

In a pot, combine 1 cup of farro with 3 cups of water. Bring to a boil, then reduce to a simmer and cook for 25-30 minutes or until tender. Drain excess water.

Cook the Farro

In a skillet, heat olive oil over medium heat. Add the halved Brussels sprouts and sauté for 8-10 minutes until they are golden and tender. Add chili flakes for a spicy kick.

Sauté Brussels Sprouts

In a large bowl, combine the roasted butternut squash, seasonal squash, cooked farro, sautéed Brussels sprouts, mixed greens, chopped kale, and mint.

Combine Ingredients

In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.

Prepare the Cider Vinaigrette

Drizzle the cider vinaigrette over the salad and toss gently to combine. Top with chopped pecans.

Dress the Salad

Farro

Butternut Squash, diced

Mixed Farm Greens

Brussels Sprouts, halved

Seasonal Squash (e.g., acorn or delicata), sliced

Kale, chopped

Pecans, chopped

Fresh Mint, chopped

Apple Cider Vinegar

Olive Oil

Honey

Dijon Mustard

Salt

Black Pepper

Fall Harvest Salad

Vegetable as a Main. Choose one Grain or Greens, three sides, and your choice of (un)dressing. Vegan

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Make Fall Harvest Salad Recipe in just 1h . Autumn Farro with Butternut Squash, Farm Greens with Mint, Chili-Garlic Brussels Sprouts, Roasted Seasonal Squash, Pecan Kale Caesar, Cider Vinaigrette (un)dressing. Contains wheat, soy & tree nuts

Fall Harvest Salad Recipe

Ingredients

Salad Base

Cider Vinaigrette

Method

Roasting and Cooking