How To Make Roasted Delicata Squash And Farro Salad
Enjoy a bowl of this farro salad loaded with chickpeas, delicata squash, and cheese. It’s finished with a drizzle of apple cider dressing.
Serves:
Ingredients
For Farro Salad:
- 1medium delicata squash,cleaned
- 3tbspolive oil,divided
- 1½tspsalt,plus a pinch, divided
- 1large fennel bulb
- ½tspsmoked paprika
- 1bunchlacinato kale,woody stems removed, roughly chopped
- 4½cupsfarro,cooked
- 1cupcanned chickpea,drained and rinsed
- ⅓cupcreamy goat cheese,crumbled
For Apple Cider Vinaigrette:
- ½cupapple cider vinegar
- ¼cuplemon juice,fresh
- 3tbsphoney
- 1tbspDijon mustard
- 4clovesgarlic,minced
- salt,to taste
- pepper,to taste
- ½cupextra virgin olive oil
Instructions
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Preheat the oven to 375 degrees F.
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Using a long, sharp knife, remove the ends of the squash, then cut in half lengthwise. Scoop out the seeds and pulp. Rinse and reserve the seeds.
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Lay each half of the squash down on its cut side and cut into ½-inch thick slices.
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Place the squash in the 3-quart prep bowl along with 1 tablespoon of olive oil and 1 teaspoon of salt. Cover the bowl with the lid and shake to fully coat the squash.
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Line a baking sheet with parchment paper. Transfer the squash to the baking sheet, spread in a single layer, and roast for 20 minutes.
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While the squash is roasting, remove the fennel fronds and bottom end and thinly slice the bulb. Add to the bowl with 1 tablespoon of olive oil and ½ teaspoon of salt. Cover and shake well to coat.
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After 20 minutes, remove the baking sheet with the squash from the oven and add the fennel, spreading evenly.
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Return to the oven for another 20 minutes, until the squash is tender and slightly browned and the fennel is tender and caramelized.
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Add the delicata seeds to the 1½ quart prep bowl. Depending on how many seeds there are, add the remaining tablespoon of olive oil, a pinch of salt, and smoked paprika. Cover the bowl with the lid and shake to coat the seeds well.
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Line a small baking sheet with parchment paper.
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Spread the seeds in a single layer and add to the oven for the last 10 minutes while the squash and fennel finish roasting, until golden brown.
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In a small bowl, add the apple cider vinegar, lemon juice, honey, Dijon, and garlic. Whisk to combine, then season with salt and pepper.
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Slowly stream in the olive oil, whisking to emulsify. Season with more salt, if needed.
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In a large bowl, assemble the salad. Add the kale, farro, and chickpeas, then the roasted delicata and fennel, and finally the goat cheese.
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Toss to combine, then top with the roasted squash seeds.
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Add the salad to a serving bowl and drizzle with the vinaigrette.
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Leftover salad will keep in the fridge for up to 4 days. Enjoy!
Nutrition
- Calories: 827.87kcal
- Fat: 31.32g
- Saturated Fat: 5.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.37g
- Polyunsaturated Fat: 4.82g
- Carbohydrates: 122.57g
- Fiber: 19.92g
- Sugar: 21.62g
- Protein: 25.70g
- Cholesterol: 4.60mg
- Sodium: 909.75mg
- Calcium: 172.20mg
- Potassium: 1214.94mg
- Iron: 8.05mg
- Vitamin A: 238.05µg
- Vitamin C: 58.60mg
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