The Warm Fall Harvest Salad

It’s nourishing salads like this, with whole grains and warm roasted veggies, that feel perfect for the season.

For some reason, this salad ends up on my Sukkot menu year after year.

Perhaps it’s the nourishing feeling of the farro. Even those who aren’t accustomed to eating farro, try it and love it–both the texture and the nutty flavor. Elsewhere on BCP, farro has made its way in this Crunchy Nutty Farro Salad and it’s also amazing in this Chunky Butternut Squash and Tomato Soup.

Or perhaps it’s the warm roasted veggies. And yes, make sure to use your real aluminum baking sheet, not a disposable!

But, really, I think it’s the dressing. That touch of techina with honey and fresh lemon is a combination you’ll want to use more often.

There’s few steps. Just cook your farro and roast your veggies.

Add your greens to a bowl. For the prettiest salads, layer your brown ingredients (the farro here, or any grain that you use in any salad) on the bottom, and top with the more colorful ingredients.

For the dressing, I used prepared techina because it’s easier to whisk it into the other ingredients. If you use raw tahini paste, which is thicker, you might need a little water in the dressing (some brands make a looser tahini in a squeeze bottle, which would work well too).

Dress and enjoy!

Print Recipe

The Fall Harvest Salad

Ingredients

• 1 zucchini, sliced
• 1 yellow squash, sliced
• 1 small sweet potato, peeled and diced
• 1 red onion, sliced
• 1 cup cooked farro
• 5 ounces greens

Dressing:

• 2 tbsp prepared techina (if using a thicker tahini paste, you may need a bit of water)
• 1 tbsp honey
• 2 tbsp lite mayonnaise
• juice of ½ lemon
• 2 garlic cloves, crushed
• ½ tsp salt
• pinch black pepper

Instructions

• Preheat oven to 425℉. Grease two baking sheets. Spread zucchini, squash, sweet potato, and red onion on baking sheets. Bake for 20-25 minutes, until veggies are soft and golden.
• Whisk together all dressing ingredients.
• Assemble the salad. Add greens to the bowl, then farro, then roasted vegetables. Drizzle with dressing. Toss before serving.