Warm Squash & Apple Farro Salad

Farro has nourished Italian tables since ancient times, prized for its nutty chew. This warm salad pairs roasted delicata squash and tart apples with sage and maple, finished with kale and toasted pecans for a cozy autumn lunch.

Serves 4 · 15 min prep · 30 min cook

Estimate for one serving

• 420 cal
• 12g protein
• 58g carbs
• 18g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 1 cup dry pearled farro
• 2 small delicata squash
• 2 firm apples (Pink Lady or Granny Smith)
• 1 large shallot
• 8 fresh sage leaves
• 3 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp maple syrup
• 3 cups chopped baby kale or lacinato kale
• 1/3 cup chopped toasted pecans
• 1/3 cup shaved Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp black pepper

Instructions

1. 1Bring a medium pot of salted water to a boil. Add the farro and cook until the grains are tender with a pleasant chew, 20–25 minutes for pearled farro. Drain well and keep warm.
2. 2While the farro cooks, preheat the oven to 400°F. Halve the delicata squash lengthwise, scoop out the seeds, and slice into 1/2-inch half-moons. No peeling needed—the skin softens and is edible.
3. 3Toss the squash slices on a baking sheet with olive oil, salt, pepper, and the torn sage leaves. Roast 18–22 minutes, flipping once, until the edges are caramelized and the flesh is fork-tender.
4. 4Thinly slice the shallot. Core the apples and cut them into thin wedges. In the last 5 minutes of roasting, scatter the apple wedges onto the hot sheet so they warm and soften just slightly while staying crisp in the center.
5. 5Whisk together apple cider vinegar, Dijon, maple syrup, salt, and the remaining olive oil to make a bright warm dressing.
6. 6Place the chopped kale in a large mixing bowl. Pour half the warm dressing over it and massage with clean hands for 30–60 seconds until the leaves darken and tenderize.
7. 7Add the hot drained farro, roasted squash, warmed apples, and sliced shallot to the kale. Toss with the remaining dressing so everything is glossy and cohesive.
8. 8Fold in the toasted pecans and shave Parmesan over the top. Taste and adjust salt or vinegar. Serve warm in shallow bowls; leftovers reheat gently or eat at room temperature for an easy next-day lunch.