Farro Squash Warm Salad With Vegan Bacon

Healthy grain farro tossed in olive oil and spices & lemon, roasted squash & garlic & kale, accompanied by vegan “Bakon Strips”. This Chewy Farro & Roasted Squash Warm Salad is a hearty and delicious dish, a perfect fall recipe showcasing the rich, nutty flavor of farro and the sweetness of roasted squash. Paired with sautéed vegan bacon, tender kale, and a blend of seasonings, this dish makes a perfect side or main course, offering wholesome flavors and textures. With its combination of whole grains and veggies, it's both filling and nutritious. Plus, it's a great fall recipe that can easily be adapted with different ingredients to suit your taste!

What is Farro

You can make any dish by starting with a grain. You might be familiar with rice and quinoa but have you tried farro? It is very easy to cook and is chewy in texture. High in protein and fiber you should give this ancient grain a try. Farro is closely linked to its brother grain Barley. They are pretty much the same, the only difference is farro being more thin and oblong in shape. But in most recipes, they can interchangeably be used. It is popular in Mediterranean dishes. Make cooking farro more exciting buy using stock as cooking liquid or seasoning the cooking liquid with your blend of spices.

Easily make farro good on their own by tossing it in olive oil, lemon and garlic salt.

What’s in the pot?

We got a nice hearty pot of barley tossed in garlic salt, olive oil and lemons. Feel free to dress up your grains with flavor that they are good to consume on their own. Pan roasted vegetables drizzled with olive oil pairs well with any grain or noodle you may have on hand. Throw in some greens as well for some crunch and fiber. Top with vegan meats or protein too! In this case we used Thrilling foods “vegan bacon”. Main components in this pot:

• Grains
• Greens
• Vegetable
• Vegan meat

Having this format, you’ll be able to mix and match endless combinations of flavors, textures, cuisines and experiences.

What you need

• Farro: A chewy, nutty whole grain that forms the base of the salad.
• Kale: Adds a nutritious, slightly bitter bite to balance the dish.
• Squash: Roasted butternut squash brings a sweet and savory flavor.
• Garlic: Enhances the flavor with its aromatic touch.
• Vegan Bacon Strips: Adds a smoky, savory element to the salad.
• Extra-Virgin Olive Oil: Used for roasting the squash and sautéing.
• Seasoning Blend: Customize with your favorite spices like salt, pepper, red pepper flakes, or herbs. Make it cheesy by adding nutritional yeast.

What you do

• Boil Farro: In a medium saucepan, bring 4 cups of water to a boil and add farro. Cook until tender, about 20-25 minutes. Strain and rinse excess water. Return the farro to the pot and season with your preferred blend of spices, a drizzle of olive oil, and lemon juice if available.
• Roast the Squash: Preheat your oven to 450°F. Cut the butternut squash into small pieces. Spread the squash on a sheet pan with parchment paper. In a single layer, drizzle with olive oil, and season lightly with salt and pepper. Roast for about 20 minutes, turning halfway through to ensure even browning.
• Sauté Vegan Bacon: In a separate pan over medium heat, sauté the vegan bacon strips until crispy, about 5-7 minutes. Set aside and wait till it reaches room temperature.
• Combine: In the pot with the seasoned farro, mix in the roasted squash, sautéed vegan bacon, and raw kale. Stir well to combine. Taste and adjust seasoning with big pinches of salt, pepper, and olive oil as needed.

Variations

• Add Brussels Sprouts: Roast some Brussels sprouts alongside the squash for added flavor and texture. Caramelized red onion and sweet potato is a good addition making it a hearty salad
• Swap Kale for Spinach: For a milder green, use spinach instead of kale. It will wilt into the salad nicely.
• Add Maple Syrup: Drizzle a bit of maple syrup over the roasted squash for a sweet contrast. Drizzle Apple Cider Vinaigrette, White wine vinegar, Blue cheese (vegan), roasted garlic cloves, vegan feta cheese are great too!

Substitutions

• Farro: Use brown rice or quinoa as a gluten-free alternative.
• Vegan Bacon: Replace with crispy roasted chickpeas for added protein.
• Olive Oil: Sub in avocado oil or coconut oil for a different flavor profile.

FAQ

• Can I make this ahead of time?
  Yes! Prepare the farro and roast the squash in advance. Store them in an airtight container, and combine with the rest of the ingredients just before serving.
• How long does it last in the fridge?
  This salad keeps well for up to 3 days when stored in an airtight container in the refrigerator.
• Can I use different grains?
  Absolutely. You can substitute farro with other hearty grains like barley, bulgur, or spelt.

Top Tip

To enhance the flavors, toss the roasted squash with a dash of balsamic vinegar before adding it to the salad. The acidity will add depth and balance the sweetness of the squash. Sage leaves infused in vegan butter is key for fall flavors.

Hint

For the best texture, cook the farro al dente and allow it to cool slightly before mixing in the other ingredients to maintain its chewy texture. This is a great recipe if you are transitioning your home into consuming more vegetarian meals. Crumbled goat cheese (vegan) is a beautiful addition.