Farro Salad with Acorn Squash, Apples and Red Onions

Serves 4–6

For the farro (can be done 2 days in advance):

2 tablespoons olive oil
1 tablespoon butter
½ cup Italian farro
Salt and pepper to taste
2 cups water
Extra-virgin olive oil to taste
1 tablespoon red wine vinegar, or to taste

In a wide, straight-sided pan over medium heat, warm olive oil and butter. Add farro, season with salt and pepper and stir frequently, until farro is toasted, about 3 to 5 minutes. Add water (enough to cover farro) and cover with lid, turning the heat down slightly. Check the farro after 10 to 15 minutes, the farro should still be al dente. If farro is not yet done, cook for 5 to 10 minutes more, checking texture every 5 minutes. When finished, pour off any remaining liquid, empty into a serving bowl, toss with EVOO and red wine vinegar, to taste.

Check seasoning and reserve at room temperature, covered.

For the roasted squash:

2 small acorn squash, or the equivalent of
your favorite roasting winter squash
Salt and pepper to taste
1 tablespoon extra-virgin olive oil
2 tablespoons honey

Preheat oven to 400°, and line a cookie sheet with parchment paper for roasting. Wash the squash with cold water and cut off the cap. Cut in half lengthwise, then cut into 1-inch thick wedges. Toss with salt, pepper, EVOO and the honey. Roast in the oven, turning 2 to 3 times until brown and fork-tender, probably around 12 to 15 minutes. Remove, cool slightly, then turn into the bowl of farro, adding any juice on the sheet tray and mix.

For the sweet & sour onions (can be done up to 2 days in advance):

2 medium red onions, sliced in ½-inch wedges
1 tablespoon kosher salt
2 teaspoons sugar
1 tablespoon olive oil
1 tablespoon butter
Black pepper to taste
¼ cup red wine vinegar

Place onions in a mixing bowl and season with the salt and sugar. Massage onions with your hands, trying to separate all the layers from each other.

In a large sauté pan, heat the olive oil over medium-high, add the onions and toss to coat. Stir frequently. Once the onions start to soften, add the butter and season with black pepper, and toss the onions again. Once the butter is starting to brown, remove the pan from heat and add the vinegar.

Return the pan to medium-high heat and reduce any remaining liquid. Add to the farro and squash.

For the apple salad:

2 crunchy local apples like Stayman, Winesap or Macoun
2 cups Italian parsley, cleaned
1 teaspoon olive oil

Core and quarter apples then cut into thin slices and toss with the parsley and a touch of olive oil. Mix apples with the rest of the farro salad and enjoy

courtesy of
Daughters Fare and Ale
7466 South Broadway, Red Hook

Walking into Daughters Fare and Ale in Red Hook, one would likely anticipate being met with two, maybe three, flaxen-haired teenagers slinging beer and burgers. Not so, but give it time. Husband and wife team Ryan McLaughlin and Rachel McPherson settled on the daughters moniker because they have four daughters who might, at some point, help behind the counter. The compact café serves craft beer and sandwiches with outstanding house-cured meats, smoked fish and an array of exceedingly good baked items. While the menu leans toward the taste of meat lovers, there are plenty of vegetarian options, like this winter staple that complements pork or chicken but could stand on its own. —E. Steinman


Comments are closed.