Roasted Delicata Squash and Farro Salad with Goat Cheese
Caramelized delicata squash rings over chewy farro with arugula, toasted pepitas and tangy goat cheese, all tossed in a maple-Dijon vinaigrette.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Serves
- 4
Delicata skin is thin and edible, so there is no peeling. The farro and squash can be made a day ahead and kept separate. Toss with the arugula and goat cheese just before serving. Swap in brown rice or quinoa if you don’t have farro.
Method
-
Heat the oven to 425°F. Toss the squash with 1 tablespoon of the olive oil and 1/2 teaspoon of the salt on a large rimmed baking sheet.
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Roast for , flipping once, until tender and browned at the edges.
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Meanwhile, simmer the farro in the water with the remaining 1/2 teaspoon salt for , until chewy but tender. Drain well.
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Whisk the remaining 2 tablespoons olive oil with the vinegar, maple syrup, mustard and pepper.
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Toss the warm farro with half of the dressing and let it cool for .
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Fold in the arugula, pepitas, cranberries and roasted squash. Drizzle with the remaining dressing and top with the goat cheese.
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