Autumn vibes are in full effect. The weather finally started getting cooler this week and I was even able to bring out my coziest knits that haven’t seen daylight since last December! With Thanksgiving around the corner, it’s time to start testing out some recipes that will wow the whole family. For the most part, my family consists of a cooking-loving bunch and will only be held to the highest standards for any new contenders to the Thanksgiving table. Roasted Brussels sprouts, butternut squash and the all-traditional green beans (aka my grandma’s recipe) usually top my list of side dish staples, but I wanted to give something new a try.
Feeling inspired by colorful seasonal veggies, I tested out this recipe over the weekend. The boyfriend’s family was in town for a pre-Thanksgiving gathering, so of course, I used this as an opportunity to try something new on them. Luckily, it did get a lot of compliments, but I wasn’t completely happy with the dressing. The salad is so good on its own it really doesn’t need a whole lot of vinaigrette added. For test round #2, I mixed it up and added some orange juice to lessen the strength of the vinegar. But that salad? Bright, delicious and absolutely amazing for autumn!
Autumn Harvest Salad with Lemon Vinaigrette
- Prep Time: 20
- Cook Time: 50
- Total Time: 1 hour 10 minutes
Ingredients
- ¾ cup Farro
- 2 Asian Pears, cut into cubes
- 1 Butternut Squash
- 6 oz, Baby Spinach
- 5 oz, Baby Kale
- 1 cup, Dried Cranberries
- 1 cup, Crumbled Goat Cheese
- ¼ cup White Wine Vinegar
- ¼ cup Olive Oil
- ¼ cup Orange Juice
- Juice of 2 Lemons
- Salt
- Pepper
Instructions
Salad:
- Cut butternut squash in half lengthwise. Remove seeds and string.
- Season squash with salt and pepper. Place cut side up and bake for 40 minutes at 375F. Set aside until cool and cut into cubes.
- In saucepan, combine farro and 1 ¼ cup water. Bring to boil over high heat, then reduce to low heat, cover and simmer for 10 minutes.
- Remove from heat and let cool for 5 minutes. Drain excess water and fluff with fork.
- In a bowl, combine farro, cubed pears, cubed butternut squash, spinach, kale and cranberries. Sprinkle goat cheese.
Dressing:
- In a small mixing bowl, combine white wine vinegar, olive oil, orange juice and lemon juice. Season with salt and pepper.
- Dress salad with vinaigrette to your preference.
Notes
When buying dried cranberries, or any dried fruits for that matter, it’s important to check the ingredients! Often times these dried fruits are loaded with extra sugar, saccharine and other artificial sweeteners. Aim for an organic version with minimal added ingredients. I highly recommend Patience Co Gently Sweetened Organic Dried Cranberries for this recipe since you’re getting just fruit without all the other junk. Plus, they’re plump and delicious. [This is not an ad. I’m just a big fan and believe in their products!]