Fall Harvest Salad

Autumn Harvest Salad with oven baked delicata squash, sauteed mushrooms, grilled onions, butter beans over a bed of arugula. Dressed in a lightcitrussy french vinaigrette. topped with fresh harvest grapes! #helloani #recipes #salad #fallsalads

Fall Harvest Salad

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Author: Hello Ani

This fall harvest salad is just a gorgeous salad! It is warm, healthy, and nourishing. It is filled with some of the best seasonal ingredients, including buttery delicata squash, sauteed mixed mushrooms, caramelized onions, and warm butter beans. The star of this salad is however the Farro risotto which sits on a bed of crisp arugula. The purple grapes are a beautiful addition and round this salad all up with flavors of sweet, earthy, and tangy. Serve with some warm crusty bread and a side of soup.

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Ingredients

French Vinaigrette

2 teaspoon dijon mustard
2 tablespoon lime juice
1 tablespoon honey
1 tablespoon white wine vinegar
4 tablespoon olive oil
¼ teaspoon salt
⅛ tsp pepper
¼ teaspoon oregano

Farro Risotto:

¼ cup farro
¾ cup water
½ teaspoon chicken bouillon
1 tablespoon white wine
2 tablespoon heavy cream

Salad Ingredients:

1 delicata squash
½ red onion, sliced
8 oz butter beans (half of the can) They are also called Lima Beans!
4 oz mixed mushrooms
3 cups arugula
½ cup purple grapes, cut in half

Instructions

Preheat Oven to 350° F (180° C)
Slice delicata squash into ½ inch (1.5 cm) rings. Scoop out the seeds, and arrange them onto a small baking sheet. Season squash with salt and pepper, then drizzle a little olive oil over them. Bake for about 15-20 minutes.
Make the Vinaigrette: In a small cup whisk together all salad dressing ingredients. Chill in the refrigerator.
Make the Farro Risotto:
In a small saucepan combine farro with the water and add the chicken bouillon. Bring to a boil. Then cook on medium heat for 15 minutes. Then add the white wine, and heavy cream. Stir and continue to cook for another 5 minutes.
Caramelize Onion, Mushrooms & Butterbeans:
In a small skillet add a little olive oil, then add the sliced onion. Cook on medium heat until softened and caramelized, about 5 minutes.
Meanwhile, get a big salad platter and add your arugula. Pour the vinaigrette over and give it a good toss. The farro should be ready by now. Scoop it over the salad. Then add the grilled onions. In the same skillet, sautee the mushrooms with a little more oil, or butter. Season them with salt and pepper. Cook them on medium/high heat for about 3 minutes. Then layer them over the salad. Then add the butterbeans into that same skillet. Season with salt and pepper. You can add 1 tablespoon of butter just to warm and sautee them. Add them to the salad. Then top the salad with the oven-baked delicata squash and the grapes. It's a beautiful full meal salad! Enjoy!
NOTE: The Butter beans only come in 16 oz cans. For the salad half of it would be perfect. It is completely optional, but a nice addition to add some protein.

Nutrition

COURSE: Salad

CUISINE: American

KEYWORD: Autumn harvest salad, kale salad, apple kale salad, delicata squash, kale salad recipe

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