Roasted Pumpkin and Farro Salad

A hearty salad featuring roasted pumpkin and farro, combined with arugula, toasted walnuts, and a balsamic glaze. This dish highlights fall flavors and ingredients, perfect for a September menu.

By Julienne

Cook time: 25 minutes

Servings: 4

Ingredients

• 500 grams pumpkin peeled and cubed
• 15 ml olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper freshly ground
• 150 grams farro
• 500 ml water
• 15 ml olive oil
• 30 ml balsamic vinegar
• 15 ml honey
• 100 grams arugula washed
• 50 grams walnuts toasted and chopped

Instructions

1. Preheat the oven to 200°C (390°F). Oven is preheated.
2. On a baking sheet, toss the cubed pumpkin with 15 ml of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper. Spread the pumpkin in a single layer. Pumpkin is evenly coated and spread out.
3. Roast the pumpkin in the preheated oven for 20-25 minutes, turning halfway through, until tender and slightly caramelized. Pumpkin is tender and caramelized.
4. While the pumpkin is roasting, rinse the farro under cold water. In a saucepan, bring 500 ml of water to a boil. Add the farro and cook for 15-20 minutes until tender. Drain and set aside. Farro is tender and drained.
5. In a small mixing bowl, whisk together the remaining 15 ml of olive oil, balsamic vinegar, and honey to create the dressing. Dressing is smooth and well combined.
6. In a large serving bowl, combine the roasted pumpkin, cooked farro, arugula, and toasted walnuts. Drizzle with the dressing and toss gently to combine. Adjust seasoning with additional salt and pepper if needed. Salad is well mixed and coated with dressing.