This salad was outstanding! The combination of theses ingredients just takes the pumpkin to the next level. It’s warm and filling and may be making an appearance on our Thanksgiving table!
The recipe is super simple and it makes the house smell divine! I did double up the recipe for the oil mixture that is poured over the vegetables before they roast, but that is the only change I made to this recipe.
2 cups vegetable broth
1 cup farro
4 cups cubed raw cooking pumpkin
2 large red apples, cored and thinly sliced
1 large yellow onion, thinly sliced
2 cloves garlic, minced
1/4 cup extra-virgin olive oil
1 t rubbed dried sage
1 t dried marjoram leaves
1/2 t ground cinnamon
1/2 t salt
1/4 t black pepper
1/2 cup dried cherries or cranberries
1/2 cup chopped toasted walnuts
1/3 -1/2 cup balsamic viniagrette dressing (I used Newman’s Own Creamy Balsamic)
1/4 pepitas, optional
1. In a medium saucepan combine broth and farro. Bring to a boil, reduce heat to low, cover and simmer until broth is absorbed. About 20 minutes. Let cool.
2. Meanwhile, preheat oven to 425 degrees. Line a rimmed baking sheet with foil. In a large bowl combine pumpkin, apples, onion and garlic. In a small bowl combine oil, sage, marjoram, cinnamon, salt and pepper. (This is the part I doubled)
3. Drizzle oil mixture over the pumpkin mixture and toss until evenly coated. Transfer pumpkin mixture to the baking sheet and roast 15-20 minutes. Cool slightly.
4. In a large bowl combine roasted vegetables, farro, dried cherries or cranberries and walnuts. Drizzle with balsamic dressing. Sprinkle with pepitas if desired. Serve at room temperature.