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Ultimate Fall Salad


1 small Spaghetti squash
3 tablespoons extra virgin olive oil, divided
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 bunch chopped kale (about 6 cups)
3/4 cup chopped walnuts
1 1/2 cups cooked farro
1/2 cup dried cranberries
2 cups chopped persimmons
4 ounces shredded Pecorino-Romano cheese
1/4 cup freshly squeezed orange juice
1 tablespoon Dijon mustard
2 tablespoon chopped shallot


  1. Peel, scoop out seeds from Spaghetti squash. Toss in 2 tbsp extra virgin olive oil, cinnamon, 1/4 tsp salt, and 1/4 tsp ground pepper. Spread on baking sheet and roast for 30 minutes at 400°F, or until squash is tender and golden brown.
  2. In a medium skillet over medium heat, toast walnuts until golden brown and fragrant.
  3. Combine kale, farro, persimmons, squash, walnuts, cheese, and cranberries in a bowl.
  4. For the dressing, whisk 1 tbsp olive oil, orange juice, mustard, shallot, 1/4 tsp salt, and 1/4 tsp pepper in a bowl until fully combined.
  5. Dress salad immediately, or keep dressing on the side and dress your salad as you go.