Recipe: Roasted Delicata Squash and Farro Salad

from Molly at Greenville Supper Club

So many people are running toward sweater weather, leaves falling, and finding their favorite gourd, but I’m still mourning Summer leaving. I try to celebrate nature’s bounty of this transitional period between the two seasons by using our early squash and cool weather lettuces. Most of these quantities can change to suit your preferences, so go wild! — Molly

Follow Molly on Instagram @greenvillesupperclub

Roasted Delicata Squash and Farro Salad Serves 3-6

Ingredients:

3 Tbsp Olive Oil, separated 

2 Delicata Squash 

¼ c pecan halves (sub: almonds or pistachio)

¼ c dried cherries (sub: cranberries), chopped 

1 c cooked farro, cooled, prepared to package directions (sub: cooked brown rice or quinoa)

4 c arugula (sub: mixed greens) 

3 Tbsp goat cheese, crumbled (sub: blue cheese, feta, or omit cheese) 

1 Tbsp honey (sub: maple syrup) 

1 Tbsp dijon mustard 

1 Tbsp lemon juice

1 Tbsp balsamic vinegar (sub: red wine vinegar)

Cinnamon, cayenne, salt, pepper, to taste 

INSTRUCTIONS

Prepare and roast delicata squash, roast pecans: 

• Cut the ends of the delicata squash off and slice laterally. Scoop out the seeds (keep for roasting and snacking on later!) and slice into ¾ inch half moons. 

• Toss the squash in 1 Tbs. olive oil and a sprinkle of cinnamon, cayenne, salt, and pepper. 

• Roast at 450 for 15-20 minutes, turning after 10-12 minutes. 

• Squash is done when slightly brown, pierceable with a fork but not falling apart. 

• Set squash aside to cool and turn off the oven. 

• While the oven is still warm, toast the pecans on a sheet tray or oven-safe pan for 1-2 minutes, or until slightly fragrant and slightly darker in color. Set side to cool. 

Mix the dressing: 

• In a small bowl mix 2 Tbs. olive oil, honey or maple syrup, dijon mustard, lemon juice, and vinegar. 

• Whisk vigorously until smooth.

• Salt and pepper to taste.

• Set aside. 

Assemble: 

• On a large platter, scatter arugula and top with farro and squash halves. Drizzle with dressing to taste. Top with goat cheese, dried cherries, and pecans. 

• Serve as a side or as a main by adding a protein.