Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese
If you’re in search of a vibrant dish that embodies the spirit of autumn, this Festive Fall Farro Salad with Kale, Cranberries, Pecans & Goat Cheese is a must-try. This delightful salad combines the heartiness of farro with the earthy flavor of kale, the sweetness of cranberries, and the crunch of pecans, all brought together with a drizzle of apple cider vinaigrette. It’s not just visually appealing; it’s also packed with nutrients, making it perfect for cozy family meals or as an impressive side dish for gatherings. Quick to prepare and adaptable to your taste preferences, this salad is sure to be a favorite at any table.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Salad
- Method: Roasting
- Cuisine: American
Ingredients
- Lacinato kale, chopped
- Delicata squash, halved and cut into ¾-inch thick half-moons
- Olive oil
- Kosher salt
- Black pepper
- Dried cranberries (or tart cherries)
- Maple-glazed hazelnuts
- Dairy-free cheese alternative (if desired)
- Apple cider vinaigrette
Instructions
- Preheat oven to 400°F (200°C). Toss Delicata squash with olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20 minutes until golden.
- Cook farro according to package instructions; drain excess water.
- In a large bowl, massage chopped kale with olive oil and salt until slightly softened.
- Once roasted squash is ready, combine it with kale, cooked farro, dried cranberries, and maple-glazed hazelnuts. Add dairy-free cheese if using.
- Drizzle with apple cider vinaigrette and toss gently to combine.
- Serve warm or chilled to allow flavors to meld.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 10g
- Sodium: 270mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 10mg