Roasted vegetables, particularly roasted squash, are nature's autumn candy. Farro, a fiber-packed whole wheat ancient grain, adds a chewy texture and nutty taste that compliments the nutty and salty Swiss gruyere cheese.


cuisine American
difficulty Moderate
season Fall
serves 6

Ingredients for the Salad

  • 1 delicata squash, sliced into 1/2
  • 1 large red onion, peeled and sliced into 1/2
  • 2 tablespoons olive oil
  • 1 cup farro
  • 4 cups combination winter greens (arugula, chard, friseé, spinach, kale, baby romaine)
  • 1/2 cup dried cranberries
  • 1/2 cup shredded gruyere
  • 1/2 cup pomegranate seeds
  • Sea salt and freshly ground pepper

Ingredients For the Maple-Ginger Vinaigrette

  • 1 tablespoon shallot, minced
  • 1 teaspoon fresh ginger root, minced
  • 2 teaspoons Dijon mustard
  • 1 1/2 tablespoons maple syrup
  • 2 teaspoons red wine vinegar
  • 1/3 cup olive oil
  • Kosher salt and freshly ground black pepper

Directions for the Salad

  1. Preheat the oven to 400 degrees F.
  2. Place the squash and the onion on a half sheet baking tray and drizzle with olive oil. Using hands, toss the squash and onions until all surfaces are lightly oiled. Season with salt and pepper and roast for 20 to 30 minutes, or until the squash is cooked and the onions are golden brown (the squash may need to be removed before the onion and reserved.
  3. In a large skillet, toast the farro over medium-high heat. Shake the skillet occasionally, until the farro is aromatic and slightly golden (about 2 to 3 minutes).
  4. Transfer the toasted farro to a medium saucepan. Cover with 1 inch of water and bring to a simmer over medium-high heat. Reduce heat to medium-low, and cook, uncovered, until farro is tender (20-25 minutes). Drain farro, and allow to cool to room temperature.

For the Vinaigrette

  1. In a blender or a food processor, combine the shallot, ginger, mustard, maple syrup, vinegar, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whir until well blended.
  2. While the motor is running on low speed, pour the oil in gradually and blend until the dressing is emulsified.
  3. Season to taste with salt & pepper.

To Plate

  1. Put the greens and cranberries in a large wooden bowl and gently toss with a small amount of the vinaigrette.
  2. Place the greens on a large SERVING PLATTER, top with the farro and arrange the roasted vegetables. Sprinkle with the cheese and the pomegranate seeds.
  3. Drizzle a bit more dressing over the platter just before serving.