Plum, Farro and Roasted Delicata Squash Salad

Plum, Farro and Roasted Delicata Squash Salad

This farro, plum, and roasted delicata squash recipe is an easy, flavorful fall salad featuring chewy farro, fresh sweet plums, and tender caramelized delicata squash. Tossed with a bright dressing, this seasonal salad is perfect for a healthy lunch or simple weeknight dinner, It’s a delicious combination of late summer produce meeting early fall, with sweet and savory flavors and plenty of texture in every bite. Welcome fall 🍂.

Ingredients:

1 small red onion, peeled, cut in ½ inch slices and quartered

1-2 plums, rinsed, pitted and cut into ¾ inch pieces*

1 delicata squash(10-16oz), rinsed, halved, deseeded, and cut into ½ inch slices

½ c. farro

3 oz. spinach, rinsed and patted dry

salt and pepper to taste

nonstick olive oil cooking spray, or 1 tsp-1 tbsp olive oil/basting oil 

Optional Toppings:

Goat cheese

Nuts/seeds(delicata seeds can be roasted and eaten!)

Any additional protein you may like

Dressing: 

A balsamic glaze, or a store bought balsamic or lemon vinaigrette would all taste wonderful here. 

Additionally you can make you own dressing:

3 Tbsp balsamic vinegar

3 Tbsp olive oil

1-2 Tbsp maple syrup

1-2 tsp dijon mustard

4 garlic cloves, minced

1/4 c. chopped fresh herbs, like parsley, oregano, and rosemary

Salt and pepper to taste

Notes: 

Optionally you can keep plums raw, or cut in half, pit them, and grill!

Method: 

Cook Farro according to package instructions. 

Preheat the oven to 425 degrees Fahrenheit. 

Spray a large baking sheet with non-stick cooking spray, spread the delicata squash, plums(if desired), and red onion over the pan. 

Spray the top of the vegetables with nonstick cooking spray, or drizzle with olive oil. Sprinkle salt and pepper over the vegetables, to taste. Mix vegetables to incorporate seasoning. Spread in an even layer, making sure not to overlay.  

Place the baking sheet in the oven and roast for 25-45 minutes, until desired browning occurs. Be sure to watch for desired doneness. 

Let both the farro and vegetables cool. Additionally, you can do this step ahead and place in the refrigerator until ready to assemble.

When ready to serve:

Place spinach in a large bowl. Scoop farro and vegetable mixture over the top. 

Either add dressing and toss gently to incorporate, or serve dressing on the side. 

Did you make this recipe? 

Let me know what you thought of it in the comments below! 

Enjoy!