Pear and Farro Salad with Roasted Delicata Squash
- 1 cup farro
- 2 small delicata squashes halved lengthwise, insides scooped out, and sliced into half-inch thick half moons
- extra virgin olive oil to brush
- salt and pepper
- 1.5 tablespoons maple syrup
- 1/4 teaspoon ground cinnamon
- 1/2 cup raw pecans
- 1 anjou or bosc pears
- 1/3-1/2 cup crumbled goat cheese
- For the dressing:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- salt and pepper to taste
Preheat the oven to 400 degrees and line two baking sheets with parchment paper
In a large saucepan, combine the farro with 3 cups of water. Bring to a boil. Once boiling, reduce heat to medium-low and let simmer until the liquid is absorbed and the farro is tender, about 30 minutes.
Meanwhile, place the squash on one baking sheet, brush with olive oil and season with salt and pepper. Cook for 20 minutes or until tender, flipping halfway through.
While squash bakes, in a medium bowl, whisk together the maple syrup and cinnamon. Add the pecans and toss well to combine. Spread the pecans out on the other prepared baking sheet and season with salt. Bake for 10 minutes and let cool. Break up roughly.
Spiralize the pear with Blade D. If the noodles don’t break up easily when tossed, chop roughly first.
Whisk together all of the ingredients for the dressing. Set aside.
If serving family style: in a large mixing bowl, add the farro, pear noodles, half the baked pecans, and half the goat cheese. Pour over the dressing and toss well to combine. Serve the farro salad with the delicata squash arranged on top and sprinkle with remaining pecans and goat cheese.
If serving as a personal salad: in a large mixing bowl, add the farro, pear noodles, baked pecans, and goat cheese. Pour over the dressing and toss well to combine. Divide mixture into bowls and top each with pieces of squash (about 6.)