Fall in Love With This Delicata Squash Farro Salad With Apples, Goat Cheese, & Pecans

I’m relishing the Autumn feels right now—even though the leaves aren’t really turning in Austin, there’s just enough crisp in the air to have me burning spicy candles and wearing my beanie every chance I get. And you guys know that my favorite place to celebrate the season is in my cooking. The cozy flavors of fall were certainly my inspo when I threw together this farro squash salad— a symphony of seasonal favorites that satisfies cravings for something hearty yet healthy. So, let’s dive into fall cooking (and Thanksgiving menu planning!) with a recipe that’s as vibrant and colorful as the season itself.

A Satisfying Fall Salad

This dish is a celebration of texture, taste, and nourishment. And unlike many leafy green salads, it’s a truly filling one dish meal, whether you keep it vegetarian or add some additional protein to the mix (more ideas on that below.) Out of all the beautiful fall produce at the market this time of year, I get the most excited about the different varieties of winter squash to choose from. Honeynut, acorn, butternut, and kabocha—I love them all. (So much so that we just shared the ultimate guide on how to cook winter squash.) This one uses Delicata Squash (one of my faves) combined with nutty farro, creamy goat cheese, crunchy pecans, and more for an incredible combination of flavor and texture.

Ingredients in Delicata Squash Farro Salad

This is a salad that’s bursting with seasonal, fresh, wholesome ingredients:

  • Cooked farro
  • Delicata squash
  • Red Onion
  • Apple
  • Crumbled goat cheese
  • Toasted pecans
  • Olive oil
  • Balsamic Vinegar
  • Honey
  • Mustard
  • Salt and Pepper
  • Fresh Herbs

The harmony of sweet roasted squash, tangy goat cheese, and crunchy pecans, all brought together with the nutty taste of farro, creates a salad that’s as delicious as it is healthy.

How to Make This Fall Salad

Creating this farro squash salad is easy when you’ve got fresh fall produce as your inspiration. These ingredients don’t require much more than a simple roast in the oven to bring out all their natural sweetness. Follow just a few simple steps to build your salad (and feel free to add, omit, or freestyle! Salads are canvases that ripe for adaptation.)

Roast the Squash

Toss the sliced squash with olive oil, salt, and pepper, then roast until tender and caramelized.

Cook the Farro

Bring a pot of salted water to a boil, add the farro, and cook until tender yet chewy, about 30 minutes. Drain and cool.

Toast the Pecans

Spread out the pecans on a baking sheet, and cook in a 350 degree oven for about 7 minutes, until they smell toasty.

Prepare the Dressing

Whisk together olive oil, balsamic vinegar, honey, mustard, salt, and pepper to create a dressing that’s so versatile and absolutely addictive.

Assemble the Salad

In a large bowl, mix the farro with the roasted squash and red onions. Add the apples, drizzle the dressing, and toss to combine. Top with goat cheese, pecans, fresh herbs, salt, & pepper. Eat!and toss gently to combine.

Serve and Savor

Serve this luscious farro squash salad on its own as a main dish, or pair it with leftover roast chicken or a piece of broiled salmon for added protein. It’s ideal for a quiet night in, and it’s also an absolutely perfect side dish on the Thanksgiving table. This salad proves how delicious and satisfying seasonally-based eating can be. It tastes like wellness in the best way possible, and you will absolutely fall in love with this squash and farro salad.

Other fall salads you’ll love:

Apple Walnut Salad

Putting apples in a salad is one of the easiest ways to get to my heart. Throw in some walnuts and dried cranberries and it’s game over.

Sweet Potato & Caramelized Date Salad

This recipe has everything I crave in a salad: something creamy, something crunchy, something unexpectedly sweet, and something tangy.

Shredded Kale & Cranberry Salad with Tofu

Massaging the kale is key here, and the crispy tofu just gives it all a crunchy, satisfying, and delicious texture.


Scroll on for the recipe…


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  • 1 cup uncooked farro
  • 1 delicata squash, halved, seeds removed, and sliced into 3/4” thick half-moons
  • 1 small red onion, sliced
  • 1 large apple, mandolined or thinly sliced
  • 4 oz goat cheese, crumbled
  • 1/2 cup pecans
  • Olive oil (for roasting and dressing)
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste
  • Fresh herbs like cilantro, parsley, or basil (optional, for garnish)

  1. Roast the Squash: Preheat the oven to 400°F. On a parchment or foil-lined baking sheet, toss the squash with a drizzle of olive oil, salt, and pepper until well coated.
  2. Spread out in a single layer. Roast for 25-30 minutes, or until the squash is tender and edges are caramelized. Remove from oven and set aside to cool.
  3. Cook the Farro: Rinse under cold water to remove any excess starch. Bring a medium pot of salted water to a boil.
  4. Add the farro to the boiling water and cook for about 30 minutes, or until it is tender but still chewy. Drain the farro and let it cool for a few minutes.
  5. Toast the Pecans: Spread out the pecans on a baking sheet, then pop in your oven for about 5 minutes until they start to smell toasty. Remove and let cool.
  6. Prepare the Dressing: In a small bowl, combine 2 tablespoons of olive oil, balsamic vinegar, honey, and Dijon mustard. Whisk together until the dressing is well combined and emulsified, then season with salt and pepper to toast.
  7. Assemble the Salad: In a large bowl, combine the cooled farro with the roasted squash and sliced red onion.
  8. Add the apple to the bowl, then drizzle dressing over top and gently mix.
  9. Add the crumbled goat cheese, toasted pecans, and fresh herbs on top.
  10. Serve in your favorite wood salad bowl in the center of the table!


  • To add more protein to this salad, add shredded roast chicken or a piece of broiled salmon.
  • You can make the salad up to a day in advance—add dressing just before serving.
  • Prep Time: 20
  • Cook Time: 30
  • Category: salad

Keywords: squash farro salad, thanksgiving salads, thanksgiving sides, grain salad

This Walnut Cream Cheese Coffee Cake is the Ultimate Holiday Breakfast

Are you on team #snackcake? If you’ve been here a while, you probably know we’re a little obsessed with the concept. From pumpkin snack cakes to the peanut butter banana varietal, I’ve made my fair share of anytime-of-day cakes over the years. But I can’t take credit for its popularity. Cookbook author, baker, and food stylist extraordinaire, Yossy Arefi released a whole book dedicated to snack cakes. (And trust: the book contains countless pages of recipes that surprise, delight, and deliver.) As a long-time follower—and much to the delight of my friends—I’ve made many of Yossy’s recipes for gatherings. But nothing has wowed me quite like the recipe she has for us today: walnut cream cheese coffee cake.

Yossy Arefi Shares Her Recipe for Walnut Cream Cheese Coffee Cake

Snacking Bakes, Yossy’s third cookbook, has arrived just in time for the holiday season. This new collection of recipes highlights desserts and sweet treats that are both delicious and incredibly easy to make. Almost every recipe in the book takes under an hour, requires just one bowl, and features simple, ingredients and accessible equipment.

While I already have some favorites from the book (including the marble cake and monster cookies!), this walnut cream cheese coffee cake is my go-to. Think all the best parts of a classic coffee cake, upgraded with extra warmth for the holiday season. Might I be inviting friends over just so I have an excuse to bake this cake? Of course.

Ahead, get all the deets on Yossy’s new cookbook—and the walnut cream cheese coffee cake recipe your holiday baking repertoire needs.

How would you describe your cooking and food philosophy? How has it influenced your recipes?

I’ve lived in a small apartment without a dishwasher for a long time, so I always appreciate quick and easy recipes that use minimal ingredients and minimal equipment. I extend that philosophy to my baking, too, which is why I loved writing Snacking Bakes.

Take this recipe for example. You just need an 8×8 pan, a couple of bowls, and measuring tools. It comes together quickly with no electric equipment in less than an hour!

How did you develop this recipe?

I wanted a delicious coffee cake that had a big bang for your buck. You have to make cake batter and a crumble topping, but the crumble also goes into the center of the cake along with cream cheese for a great buttery crunch that makes it a little more special than your average coffee cake.

What makes this recipe your go-to for the holidays?

This is a super easy, low-effort recipe with a ton of warm, toasty, and creamy flavors.

What are your must-have kitchen tools in the kitchen?

All of the cake and bar recipes [in this cookbook] can be made in an 8×8-inch pan. I love the ones by USA Pan. My other must-have kitchen tools are:

  • a scale for measuring ingredients
  • a sturdy whisk
  • a flexible spatula
  • half-sheet pans
  • knives
  • a small offset spatula

What ingredients make this recipe special? 

Cream cheese, toasted walnuts, cinnamon, and the perfect amount of butter.

Can you make any ingredient swaps?

You could easily sub in a gluten-free flour blend for the all-purpose and whatever nuts or spices you like for the walnuts and cinnamon.

What is a cooking hack should all know about? 

I like to really maximize the effort I put into my cooking and baking. Even though this recipe has two components, the crumb topping is used twice to give this cake lots of interesting flavor and texture.

What advice do you have for beginner bakers?

Don’t be afraid to make mistakes! You learn a lot by just trying things and seeing what you like. Start with simple recipes, like the ones in Snacking Bakes, and work your way up to more elaborate and time-consuming bakes. 

What is the best part of creating recipes to share for people to bring into their own homes?

It is such an honor for people to make my recipes and for me to be part of their lives and celebrations in a small way. I love getting tagged in everyday baking posts just as much as birthday and holiday posts.

What other recipes from Snacking Bakes shoulder readers make first? 

Oooh so many! The monster cookies, blondies, mazurkas, brown butter marble cake—I could go on…

Follow Yossy online at apt2bbakingco.com and on Instagram at @yossyarefi.

“Snacking Bakes” Copyright © 2023 by Yasameen Arefi-Afshar. Published by Clarkson Potter, an imprint of Crown Publishing  Group, a division of Penguin Random House LLC, New York.”


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This extra-cozy coffee cake has a secret. Along with the crisp and crunchy crumble topping, there is a layer of brown sugary goodness and rich cream cheese running through the center. Enjoy this cake warm just as it comes out of the oven, or bake it in the evening and reward yourself with a very tasty breakfast.

Walnut Cinnamon Crumble

  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (64g) all-purpose flour
  • 1/2 cup (60g) chopped toasted walnuts
  • 1/4 cup (25g) old-fashioned rolled oats
  • 2 teaspoons ground cinnamon
  • Pinch of salt
  • 4 tablespoons (56g) unsalted butter, melted

Sour Cream Coffee Cake

  • 3/4 cup (150g) granulated sugar
  • 2 large eggs
  • 3/4 cup (173g) sour cream
  • 8 tablespoons (113g)
  • Unsalted butter, melted
  • 1/2 teaspoon fine sea salt
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups (190g) all-purpose flour
  • 2 ounces (57g) cold cream cheese

  1. Position a rack in the center of the oven and preheat to 350 F. Coat an 8 × 8- 8-inch baking pan with cooking spray or brush with butter. Line the pan with a strip of parchment paper that hangs over two of the edges.
  2. Make the crumble: In a medium bowl, combine the brown sugar, flour, walnuts, oats, cinnamon, and salt and stir to combine. Add the melted butter and stir until combined. The mixture will be sandy.
  3. Make the cake: In a large bowl, whisk the granulated sugar and eggs until pale and foamy, about 1 minute. Add the sour cream, butter, and salt and whisk until smooth and emulsified.
  4. Whisk in the baking powder and baking soda. Fold in the all-purpose flour with a spatula and mix to combine.
  5. Spoon half of the batter into the prepared pan and smooth the top. Use your fingers to break the cream cheese into teaspoon-size pieces and scatter them over the top of the batter. Sprinkle half of the walnut crumble on top. Spoon the rest of the batter over the crumble and use an offset spatula or spoon to gently smooth the batter. Sprinkle the remaining walnut crumble on top.
  6. Bake the cake until puffed and golden and a tester inserted into the center comes out clean, 35-45 minutes.
  7. Let the cake cool in the pan on a rack, then use the parchment paper to lift the cake out and onto the rack to cool completely. Store loosely covered at room temperature for up to 2 days or a few days longer in the fridge.

Make This Pear, Prosciutto, and Mozzarella Grilled Cheese When You’re Craving Comfort

Cozy season is upon us, and with it, the craving for comfort food (best enjoyed with a side of Netflix and cozy socks). And let’s face it: there’s nothing quite like the combination of flavors found in the perfect grilled cheese sandwich. It’s the ideal blend of golden crunch and creaminess, and really needs no improvement. But why not elevate it with a seasonal twist? Enter my prosciutto, mozzarella, and pear grilled cheese that’s almost sophisticated enough for a dinner party… and every bit as drool-worthy as it sounds.

The Best Pear & Cheese Pairings

Before we dive into the recipe, let’s talk pear and cheese pairings (say that five times fast, lol). Pears, with their sweet and juicy texture, have long been a classic complement to a range of cheeses. From the creaminess of Brie to the robust stinkiness of blue, pears’ versatility makes them an excellent pairing for various cheese options, but it’s hard to beat this pear-meets-mozzarella combo. Its melt-in-your-mouth quality ensures an unforgettable sandwich.

What You’ll Need to Make This Recipe


  • Ciabatta bread
  • Fig preserves (I used fig butter from Trader Joe’s)
  • Fresh mozzarella
  • Arugula — its peppery bite balances out the creaminess
  • Thinly-sliced prosciutto
  • Pear — any firm, sweet variety works well
  • Red pepper flakes
  • Fresh rosemary
  • Balsamic reduction

How to Make This Pear Grilled Cheese

  1. First, we’re going to halve the ciabatta bread and toast it under the broiler until it’s golden.
  2. Then we add our fig preserves to both sides.
    • To one side, add torn mozzarella, arugula, and prosciutto.
    • To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
  3. Pop back under the broiler for a few minutes until the cheese is perfectly melted.
  4. Then we’re going to sprinkle some fresh rosemary and drizzle with balsamic reduction.
  5. Press the two sides together, slice, and devour.

Getting the Perfect Melt

Since a grilled cheese with cheese that’s only halfway melted is a major letdown, let’s talk about how to get the full melt and gooeyness we’re looking for. I like to set my oven to broil and pop the sandwich underneath “open-faced” style to get an even melt without making the bread too soggy or the cheese too crispy.

Butter Versus Oil Versus Mayonnaise

You may or may not be aware that there’s a healthy debate on the interwebs about butter versus mayo on grilled cheese. While traditionalists swear by butter for its rich flavor and golden finish, others opt for mayo due to its even spread and crispy result. However, for our grilled cheese, we’re fully leaning into the Mediterranean flavors by using olive oil to toast the bread, and the fig preserves provide plenty of moisture inside the sandwich without the need for additional fats.


Whether it’s a cozy evening indoors or casual night with friends, this prosciutto, mozzarella, and pear grilled cheese recipe promises to elevate your fall. Scroll on for the recipe…


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Filled with crunchy pear, salty prosciutto, and creamy mozzarella, this grilled cheese is the perfect sandwich for a cozy dinner.

  • 1 ciabatta roll, or a 5-6-inch piece of ciabatta bread
  • Extra-virgin olive oil
  • 2 tablespoons fig preserves
  • A few pieces of torn mozzarella
  • A handful of arugula
  • 1/2 pear
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon chopped fresh rosemary
  • Balsamic glaze/reduction

    1. Preparation: Set your oven to broil and place a rack on the upper third level.
    2. Toast the Ciabatta: Halve the ciabatta bread and brush both sides with a little olive oil. Toast the top sides until they’re golden. Flip and lightly toast the other sides.
    3. Add the Flavors: Spread fig preserves generously on both sides of the ciabatta.
    4. To one side, add torn mozzarella, arugula, and prosciutto. To the other side, layer on torn mozzarella, sliced pear, and a sprinkle of red pepper flakes.
    5. Melt and Crisp: Pop both sides back under the broiler “open-faced style,” and broil until the cheese is perfectly melted.
    6. Final Touches: Once out of the oven, sprinkle some fresh rosemary and drizzle with balsamic reduction.
    7. Serve: Press the two sides together, slice, and enjoy your sophisticated grilled cheese.
  • Prep Time: 10
  • Cook Time: 5
  • Category: lunch, sandwich

Keywords: pear grilled cheese, sandwich recipes