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The Best Fall Salad

A great way to make use of fall produce. But also just a delicious salad anytime of year. Great to make ahead and bring to a party!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Salad, Side Dish
Cuisine: Fusion
Keyword: gluten free, Paleo, Vegan, Vegetarian
Servings: 6

Ingredients

For the Salad

  • 1 small butternut squash, about 2-3 lbs, peeled, seeded and cut into 1/2 inch cubes
  • 3 Tbsp olive oil
  • 1/2 tsp ground cinnamon
  • flakey salt, to taste
  • freshly ground black pepper
  • 1/2 cup toasted walnuts
  • 1 cup farro, or bulgur, quinoa or any other grain of choice
  • 1 large bunch kale or romaine lettuce, destemmed & chopped
  • 1 large apple, cored and chopped into 1/2 inch pieces
  • 1/4 cup raisins or dried cranberries
  • 4 oz goat cheese, crumbled

For the Dressing

  • 1 small shallot, minced
  • 1 Tbsp pomegranate molasses (or sub maple syrup)
  • 1 Tbsp maple syrup
  • 1 tsp dijon mustard
  • 1 large lemon, juiced
  • 1/4 cup olive oil
  • flakey salt, to taste

Instructions

Prep the Ingredients for the Salad

  • Pre-heat oven to 400F and line a large baking sheet with parchment.
  • Spread the chopped butternut squash onto the baking sheet and toss with 3 Tbsp oil, 1/2 tsp cinnamon, pinch of salt and pepper. Bake until golden brown and easily pierced with a fork (about 30 mins). Make sure to give it a flip halfway into the cooking time.
  • If your nuts are not already toasted, in the last 5 minutes of cooking time toss your nuts in with the squash to toast up. They should turn golden brown and fragrant. Once the squash is cooked through and nuts are roasted. Remove from the oven and allow to cool.
  • While the squash is roasting, bring a medium pot of salted water to a boil. Add the farro (or whatever grain you are using). Cook at a rolling boil for about 20 minutes or until the grain is softened but still has some bite. There should be at least 1 inch of water over the grain at all times.
  • Place the chopped kale in a colander over the sink. Pour the cooked farro and water over the kale to wilt it and drain the farro at the same time. Allow the hot farro to sit over the kale to help soften the kale. (Note: if you are using romaine lettuce skip this step! No need to wilt the romaine!) Allow the farro to cool slightly.

Prepare the Salad

  • In the bottom of a large bowl you will use to serve the salad, place all the dressing ingredients, except olive oil and salt. Slowly pour the olive oil into the dressing ingredients while continuously whisking to combine. Season to taste with salt & pepper.
  • Sprinkle the roasted butternut squash and nuts over top of the dressing in the bowl.
  • Sprinkle with the chopped apples, goat cheese and raisins (or dried cranberries). Top with the greens (kale or romaine) & farro. Cover and set aside until you are ready to serve.
  • When ready to serve, toss all the ingredients together and enjoy!

Notes

This salad will keep well in an airtight container in the fridge for up to 3 days.