Fall Harvest Salad Recipe
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
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Ingredients
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Salad Base
Cider Vinaigrette
Method
Roasting and Cooking
Roast the Squash
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.
Cook the Farro
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.
Sauté Brussels Sprouts
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.
Assembling the Salad
Combine Ingredients
In a large bowl, combine the roasted butternut squash, seasonal squash, cooked farro, sautéed Brussels sprouts, mixed greens, chopped kale, and mint.
Prepare the Cider Vinaigrette
In a small bowl, whisk together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and pepper until well combined.
Dress the Salad
Drizzle the cider vinaigrette over the salad and toss gently to combine. Top with chopped pecans.
