Autumnal Foragers Salad


Autumnal Foragers Salad

autumnal foragers salad

My Autumnal Foragers Salad is the perfect addition to your Easter feast, dinner time side, or workday lunch prep. Packed with the goodness of seasonal veggies and a luxurious dill tahini dressing. I love to pair it with a simple side of baked salmon or grilled chicken for a more nourishing meal. It’s also a lovely salad to add to your feast when entertaining guests.

autumnal foragers salad

Autumnal Foragers Salad

This autumnal salad is a perfect combination of comforting and refreshing flavors, making it an ideal choice for any occasion. With a mix of hearty grains, roasted vegetables, and a luxurious tahini dill dressing, this autumnal salad is the perfect way to celebrate the season.
Prep Time 20 minutes
Cook Time 45 minutes
Course Dinner, lunch, Salad
Cuisine Australian
Servings 6


  • 1/2 C farro boil as per pack instructions if you don’t have farro, barley or freekeh are a good alternative or buckwheat for a gluten free option.
  • 1 bunch of baby carrots washed – I like to keep skin on
  • 2-3 beetroot peeled and diced
  • 2 medium zucchini sliced lengthwise
  • 1 bunch of broccolini
  • 1 small bunch of cavolo nero or kale washed and roughly chopped
  • 4 cloves of garlic
  • a few springs of fresh thyme or 1/2 tsp of dried thyme
  • salt and pepper for seasoning vegetables
  • olive oil for seasoning
  • 1 TBS pepitas for garnishing

For the creamy tahini dill dressing

  • 2 TBS tahini
  • 1/4 C water
  • 1/2 lemon juiced
  • 2-3 TBS fresh chopped dill
  • 1/4 tsp salt and a pinch pepper


  • To start, cook 1/2 cup of farro according to the package instructions. If you don't have farro on hand, barley or freekeh are excellent alternatives. Buckwheat can also be used for a gluten-free option. Once cooked, rinse and drain the farro and set it aside to cool.
  • Next, prepare the roasted vegetables by washing a bunch of baby carrots. We recommend keeping the skin on the carrots for added flavor and nutrients. Dice 2-3 beetroots into 2cm chunks and season with salt, pepper, and thyme. Drizzle with olive oil and bake for 30 minutes at 190°C. Meanwhile, slice 2 medium zucchini lengthwise and rub them with olive oil. Season with salt and pepper and grill on a grill plate or fry pan. Add 1 small bunch of broccolini to the grill as well.
  • For the creamy tahini dill dressing, simply combine 2 tablespoons of tahini, 1/4 cup of water, the juice of half a lemon, and 2-3 tablespoons of fresh chopped dill. Season with salt and pepper, and whisk until smooth.
  • To assemble the salad, start by placing a bed of chopped cavolo nero or kale on a platter. Massage the greens with a drizzle of olive oil and a pinch of salt. Top with the cooked farro, roasted vegetables, and grilled zucchini and broccolini. Garnish with 1 tablespoon of pepitas and drizzle the creamy tahini dill dressing all over the salad.
Keyword autumn salad, autumnal salad, beetroot kale and farro salad, broccolini and zucchini salad, farro salad, salad, salads for entertaining, side salad with broccoli and corn


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brunching, baking and sipping tea


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