Autumn Salad Recipe
Mixed greens. Apple. Delicata squash. Farro. Feta. Pickled red onion. Pepita. Rosemary apple vinaigrette.
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Ingredients
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Salad Ingredients
Rosemary Apple Vinaigrette Ingredients
Method
Salad Preparation
- 1
Cook the Farro
In a medium saucepan, combine 1 cup of farro with 3 cups of water. Bring to a boil, then reduce the heat to a simmer. Cook for about 25-30 minutes or until tender. Drain any excess water and set aside to cool.
- 2
Prepare the Delicata Squash
Preheat the oven to 400°F (200°C). Cut the delicata squash in half lengthwise and remove the seeds. Slice into half-moons about 1/2 inch thick. Toss the squash slices with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
- 3
Slice the Apple
Core and slice the apple into thin wedges or cubes, as preferred. You can leave the skin on for added texture.
- 4
Combine Salad Ingredients
In a large mixing bowl, combine the mixed greens, cooked farro, roasted delicata squash, sliced apple, pickled red onion, crumbled feta cheese, and pepitas. Toss gently to mix.
Vinaigrette Preparation
- 5
Make the Vinaigrette
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, and chopped rosemary. Season with salt and black pepper to taste.
- 6
Dress the Salad
Drizzle the rosemary apple vinaigrette over the salad just before serving. Toss to combine and ensure all ingredients are well coated.