Just as it’s name suggests, delicata squash usually has a very delicate rind. It is among the few types of squash where it’s skin is actually edible, making it a very easy winter squash to use in recipes. This salad is the perfect Fall side dish, but because of its rich and filling ingredients, I prefer to eat it as a main meal. Packed with super foods like farro (a nutrient-dense ancient grain) and pumpkin seeds, this dish surely will not disappoint!

Ingredients:

• 2 cups mixed field greens
• 1 whole delicata squash
• 1 cup raw farro
• 1/4 red onion (thinly sliced)
• 1/2 cup shredded red cabbage
• 2 tsp dried cranberries
• 2 tsp crushed walnuts
• 2 tsp pumpkin seeds
• 2 tsp vegan parmesan shreds (I use Follow Your Heart Vegan Shreds)
• 1/4 cup avocado oil
• 3 tbsp balsamic vinegar
• 1 whole lemon (juiced)
• 2 tsp pure maple syrup
• 1 tsp dijon mustard
• 1/2 tsp garlic powder

Instructions:

1. Rinse raw farro in a strainer. Bring a pot of water to a boil. Once boiling, add raw farro. Reduce to medium/high temp and let cook for 30 minutes. Once the farro is tender, strain any remaining water.
2. Slice raw delicata squash (long-ways) in half. Scoop out the seeds and guts. Slice squash halves into little “half-moon” shapes. Coat each piece with some avocado oil, salt, and pepper, and place on a non-stick baking sheet. Bake in the oven on 400 degrees for 35-40 minutes, or until squash pieces are tender.
3. Make the dressing by combining avocado oil, balsamic vinegar, lemon juice, pure maple syrup, dijon mustard, and garlic powder. Add salt and pepper to taste. Stir well.
4. In a large salad bowl, combine mixed field greens, 1/3 cup cooked farro (you will have some left over in the pot), cooked squash slices, red onion slices, shredded red cabbage, dried cranberries, crushed walnuts, pumpkin seeds, and vegan parmesan shreds. Top the salad with desired amount of dressing and toss together. Enjoy!