When I was growing up, many Thanksgivings began with a first course of manicotti or ravioli. That was how my father’s side of the family celebrated—their Italian roots made pasta feel perfectly appropriate for a holiday meal. Over the years I’ve learned that Thanksgiving menus vary widely: some families expect only the most traditional dishes, while others welcome creative additions.
I’ve heard friends in the South and Midwest say, “That wouldn’t fly with my family,” when I suggest certain Thanksgiving dishes. Often the hesitation is about adding something like a salad—“I don’t think they would understand a salad on Thanksgiving.” To me, that’s surprising. A bright, seasonal salad can be a welcome contrast to heavy holiday fare.
Since 1995 I’ve adapted the Thanksgiving menu I first served, blending traditional elements with modern flavors and lots of seasonal plant-based dishes. Each year I tweak the menu, and guests often tell me it was the best Thanksgiving yet. If you want to introduce a salad but worry about resistance, start with a crowd-pleaser that feels festive and satisfying.
This farro salad with fennel and roasted butternut squash is exactly that kind of dish. It’s my take on the well-known farro salad from Charlie Bird in New York, adjusted for fall produce and lighter dressing. I often reduce the oil in the dressing, use roasted autumn vegetables instead of spring ingredients, and swap some apple juice for apple cider vinegar when cooking the farro. The result is a bowl full of balanced flavors—tender farro, caramelized squash, crunchy nuts, fresh herbs, and peppery arugula. It’s easy to make ahead: you can prepare the components the day before, and because it doesn’t need the oven while the turkey roasts, it’s very Thanksgiving-friendly. Serve it as a vegetarian or vegan main by offering the cheese on the side, or use it as a flavorful alternative to stuffing.
Please don’t dismiss this as “too healthy” for Thanksgiving. A lighter dish doesn’t mean less celebratory—just more balance on the plate. If you want it even lighter, reduce the farro and increase the arugula. Swap the butternut squash for roasted beets, carrots, or apples if you prefer. If fennel isn’t to your taste, you can substitute celery, apple, or radish—though fennel’s mild anise flavor also helps with digestion after a big meal.
Each year I add a recipe or remove one, and that’s how my Thanksgiving menu has evolved. If you’re looking for a complete, stress-saving guide, consider my Thanksgiving ebook. It compiles traditional recipes and modern twists, complete with tips, substitutions, and planning help to make the holiday more manageable and more fun.
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Farro Salad with Fennel and Roasted Butternut Squash
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Ingredients
- 1 cup uncooked farro, you can substitute whole oat groats or another grain—adjust liquid and cooking time
- 3/4 cup apple cider or apple juice, not apple cider vinegar
- 1/4 cup apple cider vinegar
- 1 teaspoon sea salt, plus more to taste
- 2 bay leaves
- 2 cups cubed butternut squash, or parsnips or carrots
- 7 Tablespoons unrefined cold-pressed extra-virgin olive oil, divided
- 4 Tablespoons fresh lemon juice
- 1/2 cup shaved Parmesan or Manchego cheese (optional), shaved with a vegetable peeler
- 2 cups arugula leaves, or baby spinach
- 1 cup fresh flat-leaf parsley leaves, left whole or roughly chopped
- 1 cup fresh mint leaves, torn or roughly chopped
- 1 small bulb fresh fennel, halved and thinly sliced crosswise
- 1/2 cup chopped toasted and salted pistachios or pumpkin seeds, or use whole seeds
- Flaky salt and freshly ground black pepper, to taste
Instructions
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Preheat the oven to 400°F (204°C).
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In a medium saucepan, combine the farro, apple cider or juice, apple cider vinegar, 1 teaspoon sea salt, bay leaves, and 2 cups water. Bring to a boil over high heat, then reduce to a simmer, cover, and cook until the farro is tender and the liquid is mostly absorbed, about 30 minutes; follow package directions for exact cook time. Remove from heat, discard the bay leaves, and let the farro cool.
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On a rimmed baking sheet lined with unbleached parchment, toss the cubed butternut squash with 1 tablespoon olive oil and a pinch of salt and pepper. Roast in a single layer until caramelized and tender, about 30 minutes. Allow to cool. This can be prepared one day ahead.
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In a large bowl, whisk together the remaining 6 tablespoons olive oil, fresh lemon juice, a pinch of salt, and several grinds of black pepper. Add the cooked farro and, if using, the shaved cheese. This step can also be done ahead of time.
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Bring the salad to room temperature, then fold in the arugula, parsley, mint, sliced fennel, roasted butternut squash, and the pistachios or pumpkin seeds. Taste and adjust seasoning with flaky salt and freshly ground black pepper as needed. Serve at room temperature.
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