Roasted Winter Squash, Farro, and Greens Salad with Poppy Seed Tahini Dressing

This vibrant salad combines sweet roasted winter squash, nutty farro, and fresh greens, all tied together with a creamy, tangy Poppy Seed Tahini Dressing. Versatile enough to serve as a hearty main course or a flavorful side dish, it’s perfect for showcasing seasonal produce. The beautiful contrast of orange squash, green leafy greens, ruby-red cranberries or pomegranate seeds, and creamy white dressing makes this dish a feast for the eyes and deeply nourishing for the body and soul. It’s a joy to make, a delight to eat, and an all-around wholesome experience!

Makes 2

Ingredients

For the Salad

• 1 small winter squash (e.g., butternut, acorn, or kabocha), peeled, seeded, and cubed

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1 teaspoon Thaimee Chiang Mai Style Laab Chili Powder, or to taste

• 1 cup farro, rinsed

• 3 cups fresh greens (spinach, kale, or mesclun greens), cleaned and roughly chopped

• 1/4 cup dried cranberries or pomegranate seeds

Chiang Mai Style Laab Chili Powder

$9.99

For the Poppy Seed Tahini Dressing

• 1/4 cup tahini

• 2 tablespoons lemon juice (or lime juice)

• 1 teaspoon lemon or lime zest (zest from one lemon or lime)

• 1 tablespoon honey (or maple syrup for vegan)

• 1 tablespoon apple cider vinegar

• 1/4 teaspoon salt, or to taste

• 1/2 teaspoon Dijon mustard

• 1 tablespoon poppy seeds

• 2–4 tablespoons water, to thin as needed

Instructions

1. Roast the Winter Squash

1. Preheat your oven to 400°F (200°C).

2. Toss the cubed squash with olive oil, salt, and Thaimee Chiang Mai Style Laab Chili Powder.

3. Spread evenly on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.

4. Set aside to cool slightly.

2. Cook the Farro

1. In a medium pot, combine 1 cup of farro with 3 cups of water and a pinch of salt.

2. Bring to a boil, reduce heat to low, and simmer for 20–25 minutes, or until tender.

3. Drain any excess water and let cool slightly.

3. Make the Dressing

1. In a small bowl, whisk together tahini, lemon juice, lemon zest, honey, apple cider vinegar, Dijon mustard, and salt until smooth.

2. Gradually add water, 1 tablespoon at a time, whisking until the dressing reaches your desired consistency.

3. Stir in the poppy seeds and adjust seasoning to taste.

4. Assemble the Salad

1. In a large bowl, combine the cooked farro, roasted squash, and greens. Toss gently to combine.

2. Sprinkle with dried cranberries or pomegranate seeds.

5. Drizzle and Serve

1. Drizzle the salad with the Poppy Seed Tahini Dressing and toss lightly to coat.

2. Serve immediately, or refrigerate for up to 2 hours for a chilled version.

Substitutions and Variations

Greens Options

• Spinach: Ideal for a tender, fresh texture.

• Kale: Adds a hearty, slightly bitter flavor. Massage with a little olive oil for extra tenderness.

• Mesclun Greens: Perfect for a light and crisp mix of lettuces and herbs.

Grains

• Swap farro with quinoa, barley, or brown rice for a gluten-free option.

Add Protein

• Include grilled chicken, baked shrimp, chickpeas, or roasted tofu for a protein boost.

Extra Crunch

• Top with toasted pumpkin seeds, sunflower seeds, or your favorite nuts for added texture.

Why You’ll Love This Salad

• Versatile: Perfect as a main course with protein or as a side dish for roasted meats.

• Seasonal: Highlights the natural sweetness of winter squash, making it ideal for fall and winter meals.

• Nutritious: Packed with fiber, vitamins, and healthy fats for a balanced, wholesome dish.

This Roasted Winter Squash, Farro, and Greens Salad is as visually stunning as it is delicious. The Poppy Seed Tahini Dressing adds a creamy, tangy finish that ties all the flavors together beautifully. A perfect dish for any occasion—enjoy!