Fall Salads Recipe: Crisp Tuscan Farro and Pear

The crisp air over Lake Michigan ushers in the distinctive chill of Chicago’s autumn. This season inspires a return to warm, grounding dishes that still feature the bounty of a summer’s end. This fall salads recipe, a crisp Tuscan farro and pear combination, offers just that balance. It merges hearty grains with sweet fruit and roasted vegetables, creating a dish both comforting and light.

This salad draws on a long culinary lineage of Tuscan grain bowls, a tradition of combining resilient grains with seasonal produce and robust vinaigrettes. It aligns perfectly with Chicago’s palate, which values both authentic heritage and fresh, local ingredients. This recipe provides a substantial yet elegant meal, ideal for a brisk evening in a Gold Coast brownstone or a casual gathering in Wicker Park.

Sourcing Your Seasonal Ingredients

Chicago’s autumn markets provide a wealth of fresh produce perfect for this dish. Residents can find ripe pears, crisp apples, and tender delicata squash at Green City Market in Lincoln Park, where local farmers offer their seasonal harvest. Eataly Chicago in River North is an excellent source for high-quality Italian farro and robust olive oil, ensuring authentic Tuscan character.

Consider visiting Logan Square Farmers Market on a Sunday to gather additional fresh greens and unique regional cheeses. These markets allow home cooks to connect directly with the origin of their ingredients, a foundational element of authentic Midwest gastronomy. This commitment to fresh, traceable produce defines Chicago’s culinary integrity.

Mastering Farro for Texture

The foundation of this fall salad is perfectly cooked farro, a nutty, chewy ancient grain. Rinse one cup of farro thoroughly under cold water to remove any loose starches. Combine the farro with three cups of cold water or vegetable broth and a teaspoon of sea salt in a heavy-bottomed saucepan. Bring the mixture to a boil over medium-high heat.

Reduce the heat to a gentle simmer, cover the pot, and cook for 25 to 30 minutes, or until the farro is tender but still retains a pleasant chew. Drain any excess liquid immediately. Spread the cooked farro on a baking sheet to cool slightly, preventing it from clumping. This method ensures each grain remains distinct.

RECIPE: Crisp Tuscan Farro and Pear Salad

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 4-6

Ingredients:

• 1 cup farro, rinsed
• 3 cups water or vegetable broth
• 1 teaspoon sea salt, plus more to taste
• 1 medium delicata squash, seeded and sliced into 1/2-inch thick rings
• 2 tablespoons extra virgin olive oil, divided
• 1 large Honeycrisp apple, thinly sliced
• 2 ripe but firm pears (such as Bartlett or Anjou), thinly sliced
• 5 ounces baby arugula or mixed bitter greens
• 1/2 cup crumbled goat cheese or shaved Pecorino Romano
• 1/4 cup toasted pecans or walnuts, roughly chopped

For the Shallot-Cider Vinaigrette:

• 1/4 cup apple cider vinegar
• 1 small shallot, finely minced
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/2 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Prepare the farro: Combine rinsed farro, water or broth, and 1 teaspoon salt in a saucepan. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25-30 minutes, or until tender. Drain and spread on a baking sheet to cool.
3. Roast the squash: Toss delicata squash rings with 1 tablespoon olive oil, salt, and pepper on the prepared baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and caramelized.
4. Make the vinaigrette: In a small bowl, whisk together apple cider vinegar, minced shallot, Dijon mustard, and honey. Slowly drizzle in 1/2 cup olive oil while whisking continuously until emulsified. Season with salt and pepper.
5. Assemble the salad: In a large bowl, combine the cooled farro, roasted delicata squash, sliced Honeycrisp apple, and sliced pears. Add the baby arugula.
6. Drizzle with vinaigrette and toss gently to coat all ingredients.
7. Transfer the salad to a serving platter or individual bowls. Top with crumbled goat cheese or Pecorino Romano and toasted nuts. Serve immediately.

Roasting Fall’s Sweetest Components

The delicata squash and pears add a distinct sweetness and complexity to the salad once roasted. Preheat your oven to 400°F (200°C). Slice the delicata squash into half-inch rings, removing the seeds. Toss the squash with a tablespoon of olive oil, a pinch of salt, and freshly ground black pepper on a parchment-lined baking sheet. Roast for 20 to 25 minutes, turning halfway through.

The squash should become tender and slightly caramelized at the edges, enhancing its natural sugars. This technique, familiar to chefs at West Loop institutions like The Publican, ensures a depth of flavor. For an added touch, you can lightly roast the pear slices for the last 10 minutes, softening them just enough to complement the farro’s chew.

Crafting a Bright Vinaigrette

A balanced vinaigrette ties all the flavors together, providing a necessary bright acidity. Begin with good quality apple cider vinegar, minced shallots, Dijon mustard, and a touch of honey or maple syrup for sweetness. Whisk these ingredients together until well combined. Slowly emulsify in a robust extra virgin olive oil, streaming it in gradually while whisking vigorously.

Season with sea salt and freshly ground black pepper. This simple vinaigrette cuts through the richness of the farro and roasted vegetables, a technique often highlighted in classes at The Chopping Block in Lincoln Square. The acidity awakens the palate and brightens the entire dish, ensuring a compelling contrast.

Assembling Your Tuscan-Inspired Bowl

Once all components are prepared, assembling the salad is straightforward. In a large bowl, combine the cooled farro, roasted delicata squash, thinly sliced Honeycrisp apple, and pear. Add a generous handful of fresh baby arugula or mixed bitter greens. Drizzle the shallot-cider vinaigrette over the ingredients and toss gently, ensuring each element is lightly coated.

For finishing touches, crumble goat cheese or shave Pecorino Romano over the top. Add a sprinkle of toasted pecans or walnuts for crunch. This kind of mindful layering is a hallmark of sophisticated Chicago gastronomy, seen in seasonal dishes at Logan Square’s Lula Cafe. The result is a lively, textural experience, perfect for any fall table.

This crisp Tuscan farro and pear salad offers a taste of the season’s best, rooted in rich culinary tradition yet perfectly suited for contemporary Chicago life. It celebrates fresh ingredients and thoughtful preparation, proving that sophisticated dining can also be genuinely approachable. Find more seasonal recipe inspiration at Chicago Life Magazine’s culinary desk.

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