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Warm Butternut Squash Farro Salad

URL: https://emilybites.com/2023/12/warm-butternut-squash-farro-salad.html

Ingredients

  • 1 cup uncooked farro
  • 1 lb cubed uncooked butternut squash
  • 5 teaspoons olive oil
  • ¾ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground thyme
  • ⅓ cup chopped onion
  • 1 clove garlic
  • ¼ cup sliced almonds
  • ¼ cup sweetened dried cranberries
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon maple syrup
  • 1 cup fresh arugula leaves
  • 1 tablespoon chopped fresh parsley

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with aluminum foil.
  2. Cook the farro according to package directions, typically by simmering it in water with salt.
  3. In a bowl, coat the cubed squash with olive oil, salt, pepper, and thyme, then spread on the baking sheet and roast for 25 minutes.
  4. In a skillet, heat olive oil and sauté the onions until softened, then add garlic, almonds, and cranberries, cooking until the almonds are golden.
  5. In a mixing bowl, whisk together the vinegar, mustard, maple syrup, remaining olive oil, salt, pepper, and thyme.
  6. Combine the cooked farro, roasted squash, onion mixture, arugula, and parsley in a serving bowl, then drizzle with the dressing and toss to combine.
  7. Serve warm.

Nutrition Facts (estimated)

Servings
6
Calories
210
Total fat
6g
Total carbohydrates
35g
Total protein
6g
Sodium
80mg
Cholesterol
0mg

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