Roasted Delicata Squash And Farro Salad
A vibrant and hearty grain salad that perfectly captures the nutty, sweet flavor of roasted delicata squash paired with chewy farro. This nourishing bowl combines seasonal roasted vegetables with chickpeas, kale, and a bright apple cider vinaigrette. It is a flexible, protein-packed meal that serves as either a stunning side dish for gatherings or a satisfying, healthy lunch for busy weekdays. The inclusion of fennel adds a delightful crispness, while goat cheese provides a creamy finish to this balanced dish.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 4 servings
- Category: Dinner
- Method: Roasting
- Cuisine: Modern American
- Diet: Vegetarian
Ingredients
1 medium delicata squash, seeded and sliced into 1/2-inch half-moons
3 tablespoons olive oil, divided
1 1/2 teaspoons salt
1 large fennel bulb, thinly sliced
1/2 teaspoon smoked paprika
1 bunch lacinato kale, stems removed and ribbons sliced
4 1/2 cups cooked farro
1 cup canned chickpeas, drained and rinsed
1/3 cup goat cheese, crumbled
1/2 cup apple cider vinegar
1/4 cup fresh lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Toss the sliced delicata squash and fennel with 2 tablespoons of olive oil, salt, and smoked paprika on a parchment-lined baking sheet.
Roast in the oven for 25-30 minutes until the squash is tender and caramelized.
In a large mixing bowl, whisk together the apple cider vinegar, lemon juice, and remaining tablespoon of olive oil.
Add the cooked farro, kale, chickpeas, and roasted vegetables to the bowl.
Toss well to combine and coat with the dressing.
Gently fold in the crumbled goat cheese before serving.
Notes
The delicata squash skin is edible, so no peeling is required. You can prep the farro up to two days in advance to save time. Add toasted walnuts or pecans for extra texture if desired.