Harvest Farro Salad

This Harvest Farro Salad with Kale and Butternut Squash is the perfect healthy autumn meal. Full of fresh fall flavors, cranberries, pecans, and a punchy apple cider vinaigrette.

12 ounces of cubed butternut squash, roasted
½ cup chopped pecans, roasted and salted
½ cup dried cranberries
2 cups cooked farro, cooled
5 ounces baby kale
1 heaping cup arugula
1 Gala apple, cut into matchsticks

For the Apple Cider Vinaigrette:
¼ cup apple cider vinegar
½ cup olive oil
2 tablespoons minced shallot
1 tablespoon Dijon
3 teaspoons honey
Sea salt and pepper, to taste

View the full recipe at Parsnips and Pastries →