Aka a super easy Christmas salad. Or anytime fall/winter salad.
How is everyone doing? I realize that tomorrow is American Thanksgiving so I expect zero of you to be looking at this post today or tomorrow or even Friday, buuuuut you’ll get here eventually. For Christmas. And that’s what matters.
I mean, it’s not that you have to eat this salad specifically at Christmas or Christmas get togethers or anything, but it’s definitely an acceptable one to serve at those things. It’s also appropriate anytime you feel like having it and have the ingredients on hand. Like last night for us.
Lately we’ve been having big salads on the side with dinner and really enjoying it. We aren’t always salad people. In fact, often we aren’t salad people at all. Unless it’s a little one on the side of a burger, we don’t order them when we’re out and USUALLY the only time you see a salad being served in our home is in the summer. We like salads in the summer.
I’m sure some people.
BUT these past few weeks, it’s been a nice addition to our meals. If I’m honest, it’s because I don’t feel like steaming or roasted vegetables every night lately and it’s nice to be able to change up what’s in our salads and the salad dressings so that it stays interesting.
Last night we had this version with a suuuuuper delish slow roasted salmon that’s coming to the blog so soon! and it’s going to be served on the side of our leftover lasagna that I made a couple days ago for dinner tonight. Really, we’ll just keep eating it until the cooked farro, roasted squash and pomegranate seeds are gone. Then I’ll likely find a different combination of things we might enjoy. Ya know, keepin’ it interesting.
Anyway, my point in all this rambling is that this is a really great make-ahead salad to serve alongside your other side dishes and main event at Christmas. One that doesn’t require too much fuss since the components can all easily be done 3 days in advance. All that’s required when ready to serve is throwing it all together and tossing it with your dressing of choice.
Time for some honest talk:
I hate homemade apple cider vinaigrettes. IDK WHY. I feel like all of the recipes I’ve tried have been very ‘meh’ but this one I buy from Farm Boy is suuuper delish. So I use that. Also, I straight up buy one of my favorite poppyseed dressings and use that with this, too. I definitely have a favorite poppyseed dressing that I make myself that somehow resembles lemon poppyseed cake (omgosh<3), but I’m like, really lazy. And I just wanna reach in the fridge and grab a bottle of dressing and use it.
Sometimes I’m motivated to make dressing. Sometimes I’m not. Sometimes I wanna roast my own potatoes, season them, dress ’em up. Sometimes I just wanna dump some McCain wedges from the freezer on a cookie sheet and bake them. Sometimes I go all out with my lasagnas with 3-4 cheeses, different veggies, meats, various sauces, aaaaand sometimes I throw whatever is in the fridge in the dish, bake it, and call it dinner.
YOU DO YOU. Whatever you feel like doing. Take whatever short cuts make the holidays (and dinner in general) less stressful and more enjoyable. That’s what it’s all about anyway, isn’t it?
- 1-2 delicata squash
- olive oil
- brown sugar
- pomegranate seeds
- roasted pistachios
- 1 cup uncooked farro
- your favorite apple cider vinaigrette or sweet poppyseed dressing
- Preheat oven to 450F
- Slice the delicata squash lengthwise down the middle and scrape out the seeds. Place on a parchment paper lined baking sheet and drizzle with olive oil. Spread evenly on the sheet then sprinkle salt and a little bit of brown sugar over each slice.
- Bake for 10 minutes then remove from oven, flip pieces over, sprinkle more salt and a bit more brown sugar and place back in the oven for 5-10 minutes longer, or until browned and soft.
- Meanwhile, cook farro according to package directions and chop pistachios as small as you'd like them.
- If serving later, store cooked farro and delicata in the same dish, covered in the fridge and keep the remaining components separate in the fridge until ready to serve.
- When ready, combine as much of everything as you'd like, toss together with dressing of choice and serve (I recommend leaving the pistachios off until ready to serve and sprinkling each salad with them).
If you want a little kick on your squash, throw in a little cayenne pepper with the brown sugar.