Everyone Around the Table

Fall’s bounty means delicious flavors and hearty dishes. But those dishes don’t have to be heavy and unhealthy. Spade & Spoon is a meal kit delivery service that focuses on Colorado producers, prioritizing local farmers, ranchers, growers, bakers, and cheesemakers. This fall, they’ve released new fall menus that feature Ela Farms, Hoffman Farm, Pasture Provisions, Marsrooms, East Denver Food Hub, ORIGIN and many more.

Save this recipe for Pumpkin & Farro Salad to Pinterest to keep it handy. Photo by Spade & Spoon. Graphic by E.A.T. (Everyone Around the Table).

Pumpkin and Farro Salad with Apples & Pecans

From Spade & Spoon: Roasted sugar pumpkin and nutty farro combine with crisp apples, home-candied maple pecans, and baby braising greens in this hearty fall salad, dressed with a spiced maple + cider vinaigrette.

25 Minutes Active, 35 Minutes Roasting + Simmering
Serves: 4

Ingredients:
1 cup farro
1 small sugar pumpkin, cut into 3/4 inch wedges
1 TBS olive oil
Salt + pepper to taste
1/2 cup pecans
1/4 cup maple syrup
1/3 lb baby greens1/2 cup dried cranberries
1 apple, sliced into thin wedges
4 scallions, sliced
*Spiced Maple + Cider Vinaigrette (recipe below)

Instructions:
Place the farro in a small saucepan and cover with a few inches of water. Bring to a boil, reduce heat to a simmer, and cook until tender, about 30 minutes, adding more water if necessary. When the farro is done, drain and lay out on a plate to cool.

Preheat oven to 425F and line two baking sheets with parchment.

Cut pumpkin in half and scoop out seeds. Cut into ¾ inch wedges (leave skin on) and toss with olive oil, salt and pepper, place on one of the parchment-lined baking sheets and roast in the oven until fork tender, about 20 minutes.

Toss the pecans with the maple syrup and a generous pinch of salt and pepper. Spread on the second baking sheet and slide into the oven. Watching carefully, roast the nuts until fragrant, about 4-5 minutes, then remove from oven and let cool.

In a large bowl, combine farro, greens, apple, scallions, maple glazed pecans, and dried cranberries and give everything a stir. Toss with the vinaigrette, then divide the salad amongst plates, top with the roasted pumpkin, and serve.

*Spiced Maple + Cider Vinaigrette recipe
2.5 TBS cider vinegar
1.5 TBS maple syrup
½ tsp allspice, ground
1 TBS Dijon mustard
¼ cup olive oil
Salt + Pepper to taste

Instructions:
Combine all ingredients. Keep in fridge.