An Autumnal Orchard Farro

EARLY AUTUMN FARRO SALAD

— Salade de Farro d’Automne Précoce

This harvest-inspired salad pairs nutty farro with caramelized cubes of roasted squash, crisp apple slices, and toasted nuts, all dressed in a cider vinaigrette. It’s hearty enough for a main course yet light enough to serve alongside roasted meats or a cheese board. From The Gilded Table: September Edition.

📄 Print Recipe

Notes 🍂
Cook farro in salted water for the best flavor. Swap butternut or delicata squash for variety, and use a mix of red and green apples for color.

Earthy grains meet crisp apples and herbs in a celebration of the season.

Do you enjoy grain salads warm or chilled when the season turns?

← Back to The Gilded Table | September