Butternut Squash Farro Salad
Beautiful, easy, do-ahead AND delicious!
Equipment
Ingredients
- 1 medium butternut squash peeled, halved and seeded
- 1 shallot, sliced thin
- 3 tablespoons olive oil, divided
- kosher salt and freshly ground black pepper
- 1 cup pearled farro
- 1 1/2 tablespoons balsamic vinegar
- juice and zest of one large lemon
- chopped parsley, to taste
- 1/2 cup dried cherries
- 1 cup walnuts, toasted and coarsely chopped
- chopped feta cheese, optional
Instructions
- Pre-heat the oven to 375 degrees. Cut the squash into cubes and toss with the sliced shallot and 1 tablespoon of olive oil on a baking sheet. Season with salt and pepper and roast for 20-30 minutes, or until tender. Set aside to cool.
- While the squash is roasting, place the farro in a large saucepan, cover with 5 cups of water and bring to a boil. Reduce the heat, cover and simmer for 20 minutes (adding more water if needed). Add 1 teaspoon of salt and continue to cook until tender, about 10 minutes longer.
- When the farro has finished cooking, drain any remaining water and transfer to a large serving bowl. Add the roasted squash and shallots, parsley, remaining 2 tablespoons of olive oil, balsamic vinegar, lemon juice and zest, cherries and walnuts. Season to taste with salt and pepper. Allow the flavors to develop for a few hours (or overnight) and serve warm or at room temperature, passing the feta separately.
Notes
- Shallot may be substituted with red onion or scallions.
- You can use red wine vinegar in place of balsamic.
- Swap your favorite dried fruits and nuts for the cranberries and walnuts here.
- If you can only find unpearled farro, soak overnight in a bowl of water, drain and proceed with the recipe.
Nutrition
Serving: 1gCalories: 424kcalCarbohydrates: 54gProtein: 11gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gSodium: 11mgPotassium: 854mgFiber: 13gSugar: 4gVitamin A: 13299IUVitamin C: 27mgCalcium: 112mgIron: 3mg
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