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Roasted Acorn Squash & Farro Salad
with Endive, Apple & Browned Butter Dressing
40 MIN
2 Servings
From the Test Kitchen
This robust farro salad features a wealth of seasonal produce—including nutty, roasted acorn squash and tart Granny Smith apple—and a classic pairing: blue cheese and walnuts. We’re smothering it all in a deliciously comforting, warm browned butter dressing. A mixture of fresh-squeezed lemon juice, honey and browned butter, our dressing enhances the natural sweetness of the squash while bringing brightness to the rest of the dish.
Get Plans-
NutritionPER SERVING
-
Calories700 Cals (est.)
fresh
ingredients
Title
- ⅔ cup Semi-Pearled Farro
- 8 oz Endives
-
1 Acorn Squash
- 1 Granny Smith Apple
- 1 Lemon
- 1 bunch Mint
- 4 Tbsps Butter
- 1 Tbsp Honey
- ¼ cup Crumbled Blue Cheese
-
¼ cup Walnuts
-
1 tsp Ground Nutmeg
time-saving
tips & techniques
step-by-step
instructions
1
Cook the farro:
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside in a warm place. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash into ½-inch-thick pieces. Trim off and discard the root ends of the endives; thinly slice. Core and small dice the apple. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems. Roughly chop the walnuts.
3
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and the nutmeg; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
4
Cook the endives & apple:
While the squash roasts, in the pot used to cook the farro, heat 2 teaspoons of olive oil on medium-high until hot. Add the endives; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the apple and walnuts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the walnuts are lightly browned. Transfer to the bowl of cooked farro. Add the lemon zest; stir to combine. Season with salt and pepper. Rinse and wipe out the pot.
5
Make the browned butter vinaigrette:
In the same pot, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pan occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the honey and the juice of all 4 lemon wedges; season with salt and pepper to taste.
6
Finish & plate your dish:
Add the browned butter dressing to the bowl of cooked farro, endives and apple; toss to combine and season with salt and pepper to taste. Divide the farro salad and roasted squash between 2 plates. Garnish with the blue cheese and mint (roughly chopping just before adding). Enjoy!
1
Cook the farro:
Preheat the oven to 450°F. Heat a medium pot of salted water to boiling on high. Once boiling, add the farro. Cook 16 to 18 minutes, or until tender. Drain thoroughly and transfer to a large bowl. Set aside in a warm place. Rinse and wipe out the pot.
2
Prepare the ingredients:
While the farro cooks, wash and dry the fresh produce. Using a sturdy knife, cut off and discard both ends of the squash; halve lengthwise, then scoop out and discard the pulp and seeds. Cut the squash into ½-inch-thick pieces. Trim off and discard the root ends of the endives; thinly slice. Core and small dice the apple. Using a peeler, remove the lemon rind, avoiding the pith; mince to get 2 teaspoons of zest (or use a zester). Quarter and deseed the lemon. Pick the mint leaves off the stems. Roughly chop the walnuts.
3
Roast the squash:
Place the squash on a sheet pan. Drizzle with olive oil and season with salt, pepper and the nutmeg; toss to thoroughly coat. Arrange in a single, even layer and roast 24 to 26 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven.
4
Cook the endives & apple:
While the squash roasts, in the pot used to cook the farro, heat 2 teaspoons of olive oil on medium-high until hot. Add the endives; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned and softened. Add the apple and walnuts; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the walnuts are lightly browned. Transfer to the bowl of cooked farro. Add the lemon zest; stir to combine. Season with salt and pepper. Rinse and wipe out the pot.
5
Make the browned butter vinaigrette:
In the same pot, heat the butter on medium-high until melted. Cook, stirring occasionally, 15 to 30 seconds, or until the butter foams. Once the foam subsides, continue cooking, stirring and swirling the pan occasionally, 2 to 3 minutes, or until deep golden brown and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Turn off the heat. Stir in the honey and the juice of all 4 lemon wedges; season with salt and pepper to taste.
6
Finish & plate your dish:
Add the browned butter dressing to the bowl of cooked farro, endives and apple; toss to combine and season with salt and pepper to taste. Divide the farro salad and roasted squash between 2 plates. Garnish with the blue cheese and mint (roughly chopping just before adding). Enjoy!
Tips from Home Chefs