Comments on: Fall in Love With This Squash & Farro Salad With Apples, Goat Cheese, & Pecans

By: Camille Styles

Camille Styles — Mon, 08 Jan 2024 02:01:12 +0000

In reply to Devon Toyou. Oh good catch!! Sorry about that - the red onions roast right along w/ the squash. Recipe is updated!

By: Devon Toyou

Devon Toyou — Sat, 06 Jan 2024 15:55:31 +0000

Hi, this looks delicious, full of some of my favorite things. However, the red onions in all the pics do not look raw. Yet the recipe does not mention anything about roasting, soaking or blanching them. Did a step get left off? Thanks

By: Kayla

Kayla — Mon, 18 Dec 2023 02:18:57 +0000

I made this as a trial run before feeding to others and I’m glad I did.

The bones of the recipe are good.

Make sure to cook the farrow where it’s almost crisp and not soggy.

I added kale from the garden and feel like it would have been seriously weird without it.

I would cook the squash in a pan rather than bake – get a little crispier while still having the softness.

The balsamic here definitely takes over. Next time I’ll swap our for apple cider vinegar or rice vinegar.

By: Casey McKee

Casey McKee — Tue, 21 Nov 2023 22:02:48 +0000

In reply to EJensen. Hi! Roast right along with the squash on the baking sheet!

By: EJensen

EJensen — Fri, 10 Nov 2023 13:21:09 +0000

I will make this, and I am sure it will get 5 stars, because every ingredient sounds amazing. However, what am I doing with the red onion? In the photos it looks roasted, but it’s not noted in the recipe. Thanks!