Fall Salad

Fall Salad

Oct 24 2018


15 mn

Serves 5

This is a warm and delicious salad perfect for dinner or lunch! I love the combo of all the different texture and flavor.


  • 1 cup of faro
  • 2-3 bunches of arugula salad
  • 1/4 cup of dried cranberries
  • 1 kabocha (or delicata) squash, sliced and cooked
  • 1/4 cup of walnuts
  • 8 oz of soft goat cheese
  • Vinaigrette: 1/4 cup of lemon juice, 1 tbsp of apple cider vinegar, 2 tsp of Dijon mustard, 1 cup of olive oil, 1 shallot, finely minced


Cook the faro according to package instruction.

Slice and peel the squash, coat with olive oil, thyme, some salt and pepper and bake qt 400F for 20-25 minutes.

Combine all the ingredients fro the vinaigrette in a jar.

Plate the salad by sorting for arugula, then faro, sprinkle the nuts and dried fruits, finish with the squash and goat cheese. Finally drizzle the vinaigrette all over and just the seasoning.

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