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Fall Farro Salad with Roasted Pumpkin, Spinach, Feta & Pine Nuts

Fall farro salad with roasted pumpkin, spinach, feta and pine nuts paired with Trinitas Cellars Chardonnay

Make it a Moment

Nutty farro and caramelized roasted pumpkin bring out the Chardonnay’s generous texture and warm, layered fruit, while salty feta and toasted pine nuts echo its savory richness. Fresh spinach and a bright lemon-Dijon vinaigrette provide just the right lift, playing beautifully against the wine’s vibrant acidity. Comforting yet fresh, it’s a pairing made for the golden days of fall in Napa Valley.

Yields4 Servings

Ingredients

For the salad

 1 cup pearled farro
 3 cups water or vegetable broth
 3 cups peeled pumpkin or kabocha squash, cut into ¾-inch cubes
 2 tbsp extra-virgin olive oil
 ½ tsp kosher salt
 4 cups baby spinach
 ½ cup crumbled feta
 ⅓ cup pine nuts
 2 tbsp chopped fresh parsley
 1 tbsp fresh thyme leaves
 fresh ground pepper to taste

For the lemon-Dijon vinaigrette

 ¼ cup extra-virgin olive oil
 2 tbsp fresh lemon juice
 1 tsp Dijon mustard
 1 tsp honey
 1 small garlic clove, finely grated
 Kosher salt and freshly ground black pepper

Directions

1

Roast the pumpkin.

Heat the oven to 425°F. Toss the pumpkin with olive oil, salt, and a few cracks of black pepper. Spread it out on a sheet pan in a single layer and roast for 25–30 minutes, turning once, until tender with nicely browned edges.

2

Cook the farro.

While the pumpkin roasts, add the farro and water or broth to a saucepan. Bring to a boil, then reduce to a simmer and cook until the grains are tender but still have a little chew, about 20–25 minutes. Drain well and let cool slightly.

3

Toast the pine nuts.

Add the pine nuts to a dry skillet over medium-low heat. Toast for 3–5 minutes, stirring frequently, until lightly golden and fragrant. Keep an eye on them—they go from toasted to burnt quickly.

4

 Make the vinaigrette.

Whisk together the lemon juice, Dijon, honey, garlic, salt, and pepper. Slowly whisk in the olive oil until the dressing comes together. Taste and adjust with another squeeze of lemon if you'd like it brighter.

5

Bring it all together.

While the farro is still slightly warm, toss it with about half of the vinaigrette. Add the roasted pumpkin, spinach, parsley, and thyme and gently toss again. The warmth of the farro and pumpkin should just barely soften the spinach without completely wilting it.

Finish with the feta and toasted pine nuts, then drizzle over as much of the remaining vinaigrette as you like.

Serving tip:

6

 This is especially good served slightly warm rather than straight from the refrigerator—and substantial enough to stand alone for lunch or a light fall dinner.