A sweet-savoury fall salad you’ll make on repeat.
The story:
This salad was born in our kitchen on a cool September day when we weren’t quite ready to say goodbye to summer—but craving something heartier. It brings together roasted pears, toasted nuts, and chewy farro with a zingy, fruity vinaigrette that truly makes it shine. It’s fall in a bowl… and honestly? You can eat it all year.
Ingredients:
For the salad:
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2 ripe pears, sliced (Bosc or Bartlett work beautifully)
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1 cup cooked farro (or substitute quinoa or barley)
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3 cups mixed greens or baby arugula
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1/3 cup crumbled goat cheese or feta
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1/4 cup toasted pecans or walnuts
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1/4 cup dried cranberries
Optional: Thinly sliced red onion or roasted squash for extra fall flair
For the vinaigrette:
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1 tbsp Dijon mustard
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1 tsp honey or maple syrup
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1/4 cup Tuscan Herb Extra Virgin Olive Oil (Substitute with Blood Orange extra virgin olive oil for a sweet citrus twist!)
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Pinch of salt & cracked black pepper
Directions:
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Roast the pears:
Preheat oven to 400°F (200°C). Lightly brush pear slices with olive oil and roast on a parchment-lined baking sheet for 15–20 minutes, or until just tender and golden at the edges. Let cool slightly. -
Make the vinaigrette:
In a small bowl or jar, whisk together the balsamic, mustard, and honey. Slowly drizzle in the olive oil while whisking until emulsified. Season to taste with salt and pepper. -
Assemble the salad:
In a large bowl or on a platter, layer the greens, farro, roasted pears, cranberries, nuts, cheese, and any optional additions. Drizzle with the vinaigrette and toss gently, or serve with dressing on the side.
To serve:
Pair with roasted chicken, turkey, or a cozy soup. Or just pour yourself a glass of something fizzy and make a meal of it.