Farro is an ancient grain that, despite its popularity in central Italy, was once impossible to find in the United States. With rising demand for it, more and more domestic growers are starting to cultivate it, including Eatwell Farm in Northern California and Bluebird Grain Farms in Oregon. This hearty fall salad works well as a vegan entrée or a side dish, or even warmed and served as a Thanksgiving stuffing. I like to add diced or pulled roasted turkey to turn this into an entrée salad. Small cubes of good-quality Pecorino Romano are also a nice addition and give the dish added richness and umami.

　　

Ingredients

serves 8 to 10

　　

FARRO

Kosher salt

　　1 1/2 cups farro, soaked in water for 1 hour and drained (see Note)

　　1 medium butternut squash, peeled, seeded, and diced (about 5 cups)

　　4 tablespoons extra-virgin olive oil

　　Freshly ground black pepper

　　1 pound cremini mushrooms, quartered (about 4 cups)

　　4 large sage leaves, chopped (about 1 tablespoon)

　　1 tablespoon sherry or Banyuls vinegar, more as needed

　　5 inner ribs of celery, halved lengthwise and sliced 1/4 inch thick (about 1 1/2 cups)

　　4 scallions, thinly sliced

　　2 tablespoons chopped parsley

　　

VINAIGRETTE

1/2 cup freshly squeezed lemon juice, more as needed

　　1/4 cup extra-virgin olive oil

　　2 tablespoons minced shallots

　　Kosher salt

　　

To cook the farro and vegetables

Step 1

Bring a medium saucepan of well-salted water to a boil over medium-high heat. Add the farro and cook until tender, approximately 20 to 45 minutes (see Note). Drain and spread on a large plate or rimmed baking sheet and let cool to room temperature.

　　

Step 2

Meanwhile, position racks in the top and bottom thirds of the oven and heat to 400°F.

　　

Step 3

Mound the butternut squash on a large rimmed baking sheet and drizzle with 2 tablespoons of the olive oil, 1/2 teaspoon salt, and a few grinds of pepper. Use your hands to mix and coat the squash evenly with the oil, and then spread into a single layer. Repeat with the mushrooms on a separate baking sheet, using another 2 tablespoons oil, 1/2 teaspoon salt, the sage, and the sherry vinegar. Roast the vegetables, rotating the sheets after 10 minutes or so, and continue to cook until the squash is just tender and starting to brown and the mushrooms have released their juices, about 20 to 25 minutes total. (Depending on the size and shape of your vegetables, the two may require different cooking times.) Set aside and let cool to room temperature.

　　

To make the vinaigrette and assemble

Step 4

In a small bowl, whisk together the lemon juice, olive oil, shallots, and 1/4 teaspoon salt.

　　

Step 5

Combine the farro, squash, mushrooms and their juices, celery, scallions, and parsley in a large bowl. Mix gently to combine. Add the vinaigrette and toss just until blended. Taste and adjust the seasoning with more salt, vinegar, or lemon juice if necessary.

　　

Step 6

Let the salad sit for at least 30 minutes before serving to let the flavors blend.

　　

NOTE

Step 7

Cooking farro can be confusing, because there are two different grains that are often marketed under the same name. True farro (Triticum dicoccum) must be soaked and will remain chewy even after its 45-minute (or longer) cooking time. The other “semi-perlato farro” is actually spelt, which does not require soaking and cooks in about 20 minutes; it becomes mushy if overcooked. Look closely at the package to determine which one you have, and prepare it accordingly.

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