Ina Garten’s Charlie Bird’s Autumn Salad Recipe

Introduction

This vibrant autumn salad from Ina Garten’s Charlie Bird captures the season’s best flavors with roasted butternut squash, tender farro, and fresh herbs. It’s a perfect balance of sweet, savory, and tangy, making it a standout side or light main dish.

Ingredients

• 4 cups (3/4" pieces) precut butternut squash (about 1 lb.)
• 3 tablespoons plus 3/4 cup good olive oil, divided
• Kosher salt
• Freshly ground black pepper
• 6 ounces pearled farro (about 1 cup)
• 1 cup fresh apple cider
• 2 bay leaves
• 1/2 cup fresh lemon juice (from 2 to 3 lemons)
• 1 cup cherry or grape tomatoes, halved through stem
• 1 cup coarsely chopped fresh mint leaves (from about 2 bunches)
• 1 cup coarsely chopped fresh parsley
• 1/2 cup roasted, salted pistachios, coarsely chopped
• 1/3 cup thinly sliced radishes (from 2 to 3 radishes)
• 2 cups baby arugula (2 to 3 ounces)
• 1/2 cup shaved Italian Parmesan

Instructions

1. Step 1: Arrange a rack in the center of the oven and preheat to 425°F (220°C). On a baking sheet, toss the butternut squash with 3 tablespoons of olive oil, 1 1/2 teaspoons salt, and 3/4 teaspoon freshly ground black pepper.
2. Step 2: Roast the squash, tossing occasionally, until it is browned and tender, about 20 minutes.
3. Step 3: Meanwhile, in a medium saucepan over high heat, combine the farro, apple cider, bay leaves, 2 teaspoons salt, and 2 cups water. Bring to a boil, then reduce heat to medium and simmer uncovered until the farro is tender, about 30 minutes. If the liquid evaporates before farro is tender, add a little more water as needed. Drain the farro mixture, discard the bay leaves, and transfer the farro to a large serving bowl.
4. Step 4: In a small measuring cup, whisk together the lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon black pepper, and the remaining 3/4 cup olive oil. Stir three-quarters of the vinaigrette into the warm farro and set aside for at least 15 minutes to cool.
5. Step 5: Before serving, gently fold the tomatoes, mint, parsley, pistachios, and radishes into the farro. Add the arugula, roasted squash, and the remaining vinaigrette. Lightly fold in the shaved Parmesan, being careful not to break it up too much. Taste and sprinkle with additional salt if needed. Serve immediately.

Tips & Variations

• Use pearled farro for a quicker cook time, or substitute with barley or quinoa for a gluten-free option.
• Roast the squash in advance to save time on salad assembly day.
• For extra crunch, add toasted pumpkin seeds or walnuts instead of pistachios.
• Swap fresh mint with basil or cilantro for a different herbal flavor.

Storage

Store leftover salad in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time, but the arugula may wilt a bit. Reheat farro and squash separately if you prefer to enjoy warm, then toss with fresh greens and dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried farro instead of pearled farro?

Yes, but dried farro will take longer to cook. Pearled farro has the outer husk removed, making it quicker and more tender, which works best in this salad.

Is this salad suitable for meal prep?

Absolutely. Keep the dressing separate and add fresh greens right before serving to maintain crispness. This salad holds up well and tastes even better the next day.

Ina Garten’s Charlie Bird’s Autumn Salad Recipe

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4.5 from 132 reviews

Ina Garten’s Charlie Bird’s Autumn Salad is a vibrant and hearty fall salad featuring roasted butternut squash, tender pearled farro cooked in apple cider, fresh herbs, crunchy pistachios, and peppery arugula, all tossed in a bright lemon vinaigrette and finished with shaved Parmesan. This salad balances sweet, savory, and tangy flavors with a variety of textures, making it a perfect seasonal side or light meal.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 6 servings 1x
• Category: Salad
• Method: Roasting
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Roasted Butternut Squash

• 4 cups precut butternut squash (3/4″ pieces, about 1 lb.)
• 3 tablespoons good olive oil (for roasting)
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper

Cooked Farro

• 6 ounces pearled farro (about 1 cup)
• 1 cup fresh apple cider
• 2 bay leaves
• 2 teaspoons kosher salt (for cooking farro)
• 2 cups water

Vinaigrette

• 1/2 cup fresh lemon juice (from 2 to 3 lemons)
• 1 1/2 teaspoons kosher salt (divided)
• 3/4 teaspoon freshly ground black pepper (divided)
• 3/4 cup good olive oil (for vinaigrette)

Salad Mix-Ins

• 1 cup cherry or grape tomatoes, halved
• 1 cup coarsely chopped fresh mint leaves (about 2 bunches)
• 1 cup coarsely chopped fresh parsley
• 1/2 cup roasted, salted pistachios, coarsely chopped
• 1/3 cup thinly sliced radishes (from 2 to 3 radishes)
• 2 cups baby arugula (2 to 3 oz.)
• 1/2 cup shaved Italian Parmesan

Instructions

1. Preheat and Roast Squash: Arrange a rack in the center of the oven and preheat to 425°F. On a baking sheet, toss the butternut squash with 3 tablespoons olive oil, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon pepper. Roast the squash, tossing occasionally, until browned and tender, about 20 minutes.
2. Cook Farro: While the squash roasts, bring the farro, apple cider, bay leaves, 2 teaspoons kosher salt, and 2 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium and let simmer uncovered until farro is tender, about 30 minutes. If liquid evaporates before farro is tender, add a little more water. Drain the farro and transfer it to a large serving bowl, discarding the bay leaves.
3. Prepare Vinaigrette and Toss Farro: In a small measuring cup, whisk together lemon juice, 1 1/2 teaspoons salt, 3/4 teaspoon pepper, and remaining 3/4 cup olive oil. Stir three-quarters of this vinaigrette into the warm farro. Allow it to sit at least 15 minutes to cool and absorb the flavors.
4. Combine Salad Ingredients: Before serving, gently stir the cherry tomatoes, chopped mint, parsley, pistachios, and radishes into the farro mixture. Add the baby arugula, roasted squash, and the remaining vinaigrette, tossing lightly to combine.
5. Finish and Serve: Fold in the shaved Parmesan carefully so it retains its shape. Sprinkle with additional salt if desired and serve the salad immediately to enjoy the fresh, bright flavors.

Notes

• Make sure to roast the butternut squash pieces evenly and toss occasionally to ensure uniform browning and tenderness.
• Farro can be found in most grocery stores in the whole grains or bulk section; pearled farro cooks faster as the outer husk is removed.
• The apple cider used to cook the farro adds a subtle sweetness that complements the savory squash and tangy vinaigrette perfectly.
• If you don’t have fresh apple cider, you can use water, but the flavor will be slightly less complex.
• Prepare the vinaigrette fresh for the best bright lemon flavor and balance it carefully with salt and pepper.
• Feel free to swap pistachios for toasted walnuts or pecans if preferred.
• This salad is best served fresh but can be refrigerated for up to 1 day; toss gently before serving if chilled.

Keywords: Ina Garten, Charlie Bird, autumn salad, butternut squash salad, farro salad, roasted squash, fall salad, seasonal salad, healthy salad, vegetarian salad