It’s safe to say that this salad is my latest obsession, and I am not exaggerating when I say that I make this MINIMUM two times a week! When you see the ingredient list, it might seem like a lot (and it kind of is) but this salad is a whole entire meal in a bowl. No side salad here! That said, know that the method has been optimized to save you time, to work on chopping and blending while other things are roasting or pickling.
This fall I finally became a Squash Man, and let me tell you, I am making up for lost time with sheer volume of squash consumption this season! My favorites are delicata, honeynut, and acorn, and any of them are delicious in this salad. It’s hard to choose another favorite element here, but if I had to, the sun dried tomato vinaigrette would probably be it. It’s bright, creamy, zingy, garlicky, sweet, and savory all at once, and it somehow elevates this already-great salad even higher. Also, don’t skip on roasting the shredded brussels – it gives them a delicious caramelized flavor, plus it makes them easier to digest! The rest of the ingredients all come together in perfect harmony: warm farro, toasted walnuts, sweet, golden raisins, and tangy feta. A warm salad may sound strange, but it’s bursting with flavor, and so comforting and nourishing on a cold, winter day!