I kind of fear that I’m killing your cupcake buzz on this fabulous fall Friday with a SALAD.
Hear me out!
Fall salads are the BEST!
Everyone talks about summer salads like they’re life-changing blah blah blah, but if we’re being completely honest, my feelings about them are very ambivalent. (Can you tell?)
On the other hand, give me a salad full of all things autumn and I’ll need a cold shower from all the heart racing and warm gushy love feelings that inevitably ensue.
(Does it come as a surprise to anyone that the.boy and I had a November engagement and a November wedding? I think not.)
Consider this to be a harbinger of all the delicious roasted orange things to come this year.
And get excited.
As someone who is generally underwhelmed with mustard, I’ve been loving it in vinaigrettes lately paired with the sweet caramelization of roasted vegetables. Its umami adds the perfect flavor dimension.
Never one to leave my salads well enough alone, goat cheese crumbles are scattered on top for a tangy creaminess that can’t be beat, while the farro yields the perfect amount of chew and texture. Every bite is a mouthful, but in the best way.
Fall salads, you guys. Let’s get this party started.
- 6 carrots, peeled and cut into 3-inch sticks
- 1 small butternut squash, peeled, seeded, and cut into ½-inch dice
- 1 head of cauliflower, broken into small florets
- 4 tbsp olive oil, divided
- salt and black pepper, to taste
- 1 cup farro
- 2 tsp white balsamic vinegar
- 4 oz goat cheese, crumbled
- 1 tsp dijon mustard
- 2 tsp honey
- 5 tsp apple cider vinegar
- ½ cup extra virgin olive oil
- 2 garlic cloves, crushed
- pinch of red pepper flakes
- Heat oven to 375F.
- In a large bowl, toss together the carrots, squash, and cauliflower with 3 tbsp olive oil. Spread in a single layer on a parchment-lined baking sheet (or two). Season to taste with salt and black pepper. Place in the oven and roast for 40 minutes.
- Meanwhile, prepare the farro. Place it in a saucepan and cover with cold, lightly salted water. Bring to a boil then reduce the heat to low and cook for 20-25 minutes or until tender. Drain and immediately toss with the remaining tbsp of olive oil and white balsamic vinegar.
- For the dressing, whisk together the mustard, honey, and vinegar in a small bowl. Season to taste with salt and black pepper. Then slowly stream in the olive oil, whisking until combined. Stir in the garlic cloves and red pepper flakes. Season again to taste with salt and black pepper.
- In a large serving bowl, gently toss together the vegetables, farro, and dressing. Serve topped with the goat cheese crumbles.
More crave-worthy fall salads: