Pumpkin & Mushroom Farro Salad

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 1 cup pearled farro
• 2 1/2 cups vegetable broth
• 3 cups cubed (1-inch) sugar pumpkin or kabocha
• 12 oz, sliced cremini mushrooms
• 3 tbsp extra-virgin olive oil
• 2 tsp fresh thyme leaves
• 2, minced garlic cloves
• 3 cups baby arugula
• 1/3 cup toasted pepitas
• 1, zest and juice lemon
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley

Instructions

1. 1Rinse the farro under cool water until the water runs clearer, then drain well.
2. 2Combine the farro and vegetable broth in a medium saucepan, bring to a boil over medium-high heat, then reduce to a gentle simmer, cover, and cook until the grains are tender with a pleasant chew, about 20–25 minutes.
3. 3Drain any excess liquid if needed, fluff the farro with a fork, and spread it on a sheet pan to cool slightly so it does not wilt the greens later.
4. 4Meanwhile, preheat the oven to 425°F. Toss the pumpkin cubes with part of the olive oil, half the thyme, salt, and pepper on a large rimmed baking sheet.
5. 5Roast the pumpkin until the edges are caramelized and a fork slides in easily, 22–28 minutes, stirring once halfway.
6. 6While the pumpkin roasts, heat a large skillet over medium-high heat with a drizzle of olive oil. Add the mushrooms in a single layer and let them sear undisturbed until deeply browned on one side, about 3–4 minutes.
7. 7Stir in the minced garlic and remaining thyme, season lightly, and continue sautéing until the mushrooms release their moisture and turn golden and fragrant, another 4–5 minutes. Remove from heat.
8. 8In a small bowl, whisk together the remaining olive oil, lemon zest, lemon juice, Dijon, maple syrup, salt, and pepper until emulsified into a bright dressing.
9. 9In a large mixing bowl, combine the slightly cooled farro, roasted pumpkin, sautéed mushrooms, and arugula.
10. 10Drizzle most of the dressing over the salad and toss gently so every grain and vegetable is coated without crushing the pumpkin.
11. 11Fold in the toasted pepitas and chopped parsley. Taste and adjust with an extra squeeze of lemon or pinch of salt if needed.
12. 12Divide into bowls or pack into meal-prep containers. Serve warm or at cool room temperature for an easy midday lunch.