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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/ina-gartens-charlie-birds-autumn-salad-recipe/