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Roasted Squash Salad with Cider Sage Dressing

A filling and colorful fall salad to show off the produce of the season.  A great addition to your holiday table.

Course Main Course, Salad
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Author Rachel Leonard



  • 1.5 cups apple cider
  • 2.5 tsp cornstarch
  • 1/2 tsp fresh sage minced
  • 1.5 tsp dijon mustard
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 Tbsp apple cider vinegar


  • 7 oz arugala washed
  • 1/2 purplr onion thinly sliced
  • 1 pomegranate seeded
  • 2 cups farro
  • 1 small butternut squash peeled,seeded, & cubed


  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper . In a bowl toss the cubed butternut squash with a few tablespoons of water or apple cider, sprinkle with a few pinches of salt and spread on baking sheet. Roast for 15-25 minutes, until tender, remove from oven and set aside.
  2. Prepare the Farro. In a medium sauce-pot, bring salted water to a boil, add the farro and keep at a boil until the grains are tender about 20-30 minutes. Check periodically to test doneness. Drain and set aside.
  3. Dressing: in a small sauce-pot, mix the apple cider and cornstarch, whisk together until the cornstarch is incorporated. Bring to a boil, then reduce to a simmer and whisk for 3-4 minutes until the dressing thickens slightly.  
  4. Add in the sage, shallots, applesauce, dijon, salt and pepper. Simmer and whisk for another 2 minutes, remove from heat. Finish with the apple cider vinegar and adjust the seasoning according to your taste. (more salt/pepper/vinegar/mustard)
  5. In a large serving bowl arrange the arugula, you can compose the rest of the salad ingredients or mix them all together. Serve with the Cider-Sage dressing.  

Recipe Notes

*If you can't find Farro you can always use any of your favorite grains, like quinoa, bulgar, or even cous cous.  

*This salad would be great with a good fresh crusty rosemary bread!