A Flavoria Original

Take me to the recipe

The Narrative

The return of farro, the arrival of pumpkin

September arrives, and little by little, summer gives way to autumn. It isn’t a specific date on the calendar, it’s the day pumpkins appear on the supermarket shelves. You don’t need to touch or taste one, just seeing that vibrant orange is enough to spark a change within you. That morning, I had walked in with a detailed shopping list, as always. But then, standing in the produce section, I decided to let myself be guided by instinct. I had some farro left in the pantry and liked the idea of bringing it back to the table after months away. I remember loving its flavor when I was younger, though I eventually started cooking it only occasionally, mostly in winter or spring, and always paired with legumes. That day, the pears seemed to glow with a different light, looking more inviting than any other fruit. And the feta? I didn’t blend it into a cream; instead, the cubes themselves provide that softness that melts right in among the grains. It was a warm salad born without a plan—simply the desire to get a taste of autumn a little before it truly arrived.

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Three Gentle Ingredients, Three Timeless Stories

The folklore of pumpkin, the sharpness of feta, and the quiet audacity of pears in a savory bowl

The lantern that tricked the devil

An Irish legend has surrounded the pumpkin for centuries, and it has nothing to do with cooking. It tells of a roguish drifter named Stingy Jack, a trickster who managed to fool the Devil not once, but twice. The first time, he convinced the Devil to turn into a coin to pay for a drink, then slipped him into his purse next to a cross, preventing him from resuming his true form. The second time, he got the Devil to climb a tree to pick an apple and carved a cross into the trunk, trapping him among the branches. When Jack died, neither Heaven nor Hell would have him. True to their pact, the Devil denied him entry but tossed him a burning ember. Jack placed it inside a hollowed-out turnip to light his way as he wandered for eternity. When the Irish emigrated to America, the turnip became a pumpkin—larger, easier to carve, and orange. Thus, the Jack-o’-Lantern was born.

The sweetness that envelops the saltiness

Pears in salads strike a perfect balance. Their natural sweetness, dominated by fructose and varying with variety and ripeness, lends a delicate flavor that reads as refined rather than cloying, allowing them to pair seamlessly with savory ingredients. They create a perfect contrast against the slightly bitter notes of arugula and radicchio, while finding their ideal match alongside nuts and cheeses. The best varieties for this purpose are the Abate, juicy and crisp, and the Conference, firm and tangy; both hold their shape well when mixed with grains like farro, without turning mushy. Pears readily absorb surrounding flavors, adding freshness and an exotic touch that ties the entire salad together.

The cheese that is reminiscent of Parmesan

Feta and Parmigiano belong to two different worlds, yet they share a sensory kinship that the palate instantly recognizes. Both are naturally rich in glutamates, which generate umami and that savory, lingering depth that anchors a dish. Their production processes also favor a pronounced, structured saltiness: feta is matured in brine, which concentrates both salt and flavor in the curd, while Parmigiano attains its salinity and intensity through slow, extended aging and the gradual development of a firm, dry exterior. On the tongue, this translates into a similar architecture of flavor, salty, savory, long-lasting, even though their aromatic profiles remain distinct. Texturally, feta’s firm, crumbly body echoes, in a softer key, the granular fracture of Parmigiano, reinforcing the impression that both cheeses speak the same savory language despite their very different origins.

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Culinary Secrets & Kitchen Wisdom

The Art of Selection: Finding the Right Component

When choosing farro, opt for the pearled variety to reduce cooking time, or the hulled (semi-pearled) type if you prefer a more rustic texture and fuller flavor. Ensure the grains are intact, uniform in color, and free of dust or debris. Older farro tends to cook unevenly. Select a squash that feels heavy for its size, with a hard, unblemished skin; Delica or Butternut varieties are ideal for roasting, as they are firm and not overly watery. Pears should be ripe but firm, yielding slightly to the touch without being mushy, with stems that are still green and securely attached. Buy feta in a block rather than pre-crumbled. Pre-packaged cubes lose moisture and flavor, whereas a whole block retains its saltiness and texture.

The Benchmark of Excellence: Identifying True Quality

Rinse the farro under running water and cook it in plenty of salted water or vegetable broth; then, drain it and let it cool slightly. It should remain warm, not cold, so it absorbs the seasonings better. Cut the pumpkin into uniform cubes of about two centimeters and cook in an air fryer at 400°F (200°C) for approximately twenty minutes, shaking the basket halfway through. This step creates a golden, caramelized surface that enhances the pumpkin’s natural sweetness. Slice the pears only when you are ready to assemble the dish; otherwise, they will oxidize and lose their appetizing appearance. The feta should be cut into neat cubes and remain firm; if it crumbles excessively, it is either too moist or too aged.

Navigating the Kitchen: Common Pitfalls to Avoid

The most common mistake when preparing farro is draining and dressing it immediately. If dressed while hot, it absorbs too much of the dressing and becomes bland; if allowed to cool too much, it loses its ability to bind with the other ingredients. Let it cool until lukewarm for ten minutes before assembling the dish. A second risk involves the squash: if cut into cubes that are too small, it falls apart in the air fryer and loses its texture; if the pieces are too large, the inside remains raw. Stick to a uniform size and do not overcrowd the basket. Pears should never be cut in advance, as contact with the air causes them to turn black within minutes. If you must prepare them ahead of time, spritz them with a little lemon juice, but avoid doing so unless absolutely necessary.

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When To Serve Farro Salad with Roasted Pumpkin, Creamy Feta and Ripe Pears

Skill Level: Easy | Prep Time: 10 mins | Cook Time: 25 mins | Servings: 4

Ingredients:

For the Salad:

• 1 lb 2 oz (500 g) farro, preferably pearled and requiring no soaking
• 4 cups (1 L) vegetable broth
• 2 Abate pears
• 10.5 oz (300 g) pumpkin
• 7 oz (200 g) fresh feta cheese

For the Dressing:

• 2 tbsp extra virgin olive oil
• Freshly cracked black pepper and ground cinnamon, to taste

🌿 Dietary & Allergen Notes: This dish contains dairy and is naturally Vegetarian, Nut-Free, and Soy-Free.  Important: farro is an ancient grain belonging to the wheat family and does contain gluten. For a strictly gluten-free lifestyle, simply substitute the farro with your preferred grain alternative, such as brown rice, quinoa, or buckwheat.

The Method

Cooking The Farro

1. Boil the broth: Bring the vegetable broth to a rolling boil, then add 2 teaspoons of coarse salt.
2. Cook the farro: Pour in the farro and cook for the time indicated on the package—usually about 20 minutes for pearled farro. If using decorticated farro, allow 30 to 40 minutes.
3. Cool slightly: Once cooked, drain the farro and let it cool until just warm.

Roasting The Pumpkin

1. Prep the pumpkin: While the farro cooks, peel the pumpkin, rinse it, and cut it first into slices, then into medium-sized cubes.
2. Set up the air fryer: Line the air fryer basket with the dedicated tray, or with parchment paper (in this case, trim the excess edges to prevent them from burning during cooking).
3. Air-fry the pumpkin: Add the pumpkin cubes and set the air fryer to 400°F (200°C) on the French fry setting, so the cubes turn out perfectly crisp. Cook for about 15 to 20 minutes, then let them cool until just warm.

Assembling The Salad

1. Prep the pears and feta: Only once the farro is cooked and lukewarm, peel the pears, rinse them, remove the stems and inner seeds, then cut them into cubes. Do the same with the feta.
2. Combine the ingredients: Transfer the farro to a serving bowl, add the pumpkin, pears, and feta, then toss to combine.
3. Dress and serve: Finish with a drizzle of olive oil and a pinch of black pepper and ground cinnamon.

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🍽️ The Ritual

Serving this salad is a way of welcoming fall to the table. The farro, still warm, slowly absorbs the oil and spices, releasing a comforting, homey aroma, while the air-fried pumpkin cubes retain a golden crispness that yields satisfyingly to the bite. Sliced at the last minute, the pears mingle with the feta, which blends among the grains without overpowering them. Each spoonful strikes a precise balance among the rustic quality of the farro, the sweetness of the pear, the saltiness of the feta, and the smokiness of the pumpkin.

To accompany a dish that celebrates the transition from summer to autumn, a white wine with soft, slightly aromatic notes is recommended. A Verdicchio dei Castelli di Jesi or a Greco di Tufo will enhance the pumpkin’s sweetness without masking the freshness of the pears. If you prefer a red, a light Cerasuolo d’Abruzzo or a young Beaujolais balances the feta’s savoriness and the spicy note of the cinnamon.

As a non-alcoholic alternative, a warm apple and cinnamon infusion, lightly sweetened with honey, offers a comforting pairing that echoes the dish’s flavors. Seasoning simply with oil, pepper, and cinnamon allows the ingredients to express themselves authentically, without masking their true character.

Serve this salad as a welcome to the new season. Enjoy!