FALL HARVEST SALAD

This fall harvest salad is just a gorgeous salad! It is warm, healthy, and nourishing. It is filled with some of the best seasonal ingredients, including buttery delicata squash, sauteed mixed mushrooms, caramelized onions, and warm butter beans. The star of this salad is however the Farro risotto which sits on a bed of crisp arugula. The purple grapes are a beautiful addition and round this salad all up with flavors of sweet, earthy, and tangy. Serve with some warm crusty bread and a side of soup.

The Farro risotto is completely addicting, and I started eating it straight out of the pan 🙂 If you haven't had Farro before, it has a pleasant nutty flavor and it preserves its texture. Meaning it doesn't get mushy. The bouillon, the wine, and the cream give it so much flavor and creaminess. Very different from traditional risotto that is cooked with rice. A must-try! I originally cooked double of the recipe (½ a cup farro) but it ended up being slightly more than 1 cup, and we ate it as a side. So, for this recipe, I scaled it down to ¼ cup, which is perfect for this salad.
Also, the Butter beans only come in 16 oz cans. For the salad half of it would be perfect. It is completely optional, but it makes a nice addition to add some protein.

INGREDIENTS FOR THIS FALL HARVEST SALAD

• 2 tsp dijon mustard
• 2 tbsp lime juice
• 1 tbsp honey
• 1 tbsp white wine vinegar
• 4 tbsp olive oil
• ¼ tsp salt
• ⅛ tsp pepper
• 1 tsp oregano

FARRO RISOTTO:

• ¼ cup farro
• ¾ cup water
• ½ tsp chicken bouillon
• 1 tbsp white wine
• 2 tbsp heavy cream

SALAD INGREDIENTS:

• 1 delicata squash
• ½ red onion, sliced
• 8 oz butter beans (half of the can) They are also called Lima Beans!
• 4 oz mixed mushrooms
• 3 cups arugula
• ½ cup purple grapes, cut in half

INSTRUCTIONS

• Preheat Oven to 350° F (180° C)
• Slice delicata squash into ½ inch (1.5 cm) rings. Scoop out the seeds, and arrange them onto a small baking sheet. Season squash with salt and pepper, then drizzle a little olive oil over them. Bake for about 15-20 minutes.
• Make the Vinaigrette: In a small cup whisk together all salad dressing ingredients. Chill in the refrigerator.
• Make the Farro Risotto: In a small saucepan combine farro with the water and add the chicken bouillon. Bring to a boil. Then cook on medium heat for 15 minutes. Then add the white wine, and heavy cream. Stir and continue to cook for another 5 minutes.
• Caramelize Onion, Mushrooms & Butterbeans: In a small skillet add a little olive oil, then add the sliced onion. Cook on medium heat until softened and caramelized, about 5 minutes.Meanwhile, get a big salad platter and add your arugula. Pour the vinaigrette over and give it a good toss. The farro should be ready by now. Scoop it over the salad. Then add the grilled onions. In the same skillet, sautee the mushrooms with a little more oil, or butter. Season them with salt and pepper. Cook them on medium/high heat for about 3 minutes. Then layer them over the salad. Then add the butterbeans into that same skillet. Season with salt and pepper. You can add 1 tablespoon of butter just to warm and sautee them. Add them to the salad. Then top the salad with the oven-baked delicata squash and the grapes. It's a beautiful full meal salad! Enjoy!

Like to support my work? If you would be so kind and have a moment to spare, I would be so happy to hear from you! If you enjoyed this recipe, please come back to comment and leave a 5 -star rating below. You can also follow us on Instagram, Facebook, Pinterest or subscribe to our newsletter to be the first when new recipes are live!

Recipe