After an unusually warm October, the new chill in the air has all of us at Sustainable
Contra Costa thinking about pumpkin pie, mulled cider and all things fall. Whether
you’re a fiend for sweet potatoes and marshmallows or crave mashed potatoes with lots
and lots of gravy, there’s no shortage of rich, comforting foods in the month ahead.
When you’re feeling like you need a bit more green on your plate but still want
something hearty, turn to this perfect fall salad. With only five steps and the best of
seasonal produce, it won’t disappoint. We guarantee that if you brave the chill and head
to your local farmers’ market for the ingredients, it will taste even better!
So put this on your meal docket and let us know how it goes — we’d love to hear about
creative substitutions or additions to make this fall salad even more ultimate.
Ultimate Fall Salad
Recipe by Cooking Light
1 small butternut squash
3 tablespoons extra virgin olive oil, divided
½ teaspoon cinnamon
½ teaspoon salt, divided
½ teaspoon black pepper, divided
1 bunch chopped kale (about 6 cups)
¾ cup chopped walnuts
1 ½ cups cooked farro
½ cup dried cranberries*
2 cups chopped apples (about 2-3 apples)
4 oz shredded Pecorino-Romano cheese
¼ cup freshly squeezed orange juice
1 tablespoon Dijon mustard
2 tablespoon chopped shallot
*Or purchase fresh from a local farmer and dry in your oven to support the
community and fragrance your home.
Step 1: Peel, scoop out seeds and cube the butternut squash. Toss in 2 tbsp extra
virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on
baking sheet and roast for 30 minutes at 400°F, or until squash is tender and
Step 2: In a medium skillet over medium heat, toast walnuts until golden brown
Step 3: Combine kale, farro, apples, squash, walnuts, cheese, and cranberries in
Step 4: For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot,
1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined.
Step 5: Dress salad, serve, and enjoy the local bounty right on your plate!