Farro Salad with Butternut Squash
A farro salad with caramelized onions, butternut squash, and blistered tomatoes in a sage and lemon dressing.
Equipment
- Foil lined sheet pan
- Mixing bowls
- Sauté pan
- Potato peeler
- Whisk
- Saucepan
- Jar with a lid optional
Ingredients
- 4 cups butternut squash peeled, cubed ½ in size
- 2 tbsp olive oil
- 1½ tsp salt
- 2 tbsp butter unsalted
- 1 tsp ground black pepper
- 1 cup farro
- 1 cup red onion sliced
- 2 cups cherry tomatoes
- ½ cup pine nuts
- 1 cup feta cheese
- 1 cup dried cranberries
- 1½ cups brussels sprouts thinly sliced or shredded
- 1½ cups arugula
Dressing
- 3 tablespoons olive oil
- 1½ tbsp sage roughly chopped
- 1 tbsp lemon zest
- 1 tbsp lime zest
- 2 tbsp lemon juice
- 2 tbsp lime juice
- ¼ tsp salt
- ½ tbsp mustard
Instructions
Roasting the butternut squash
- Preheat the oven to 425ºF or gas mark 7.
- On a foil lined add the butternut squash and toss with 1 tablespoon of the olive oil, salt, and pepper. Bake for 40 minutes. After 20 minutes rotate the butternut squash to let all sides cook evenly.
- Remove from oven and set aside.
Cooking the Farro
- While the squash is roasting, rinse farro and bring a pot with 2 cups of water to a boil, add the farro and 1 tsp of salt, reduce heat to low and cover. Let the farro simmer for 20-30 minutes or until farro has expanded.
- Remove from heat, fluff with a fork, and set aside.
Caramelizing the onions
- In a sauté pan on medium high heat, heat the butter until it has melted. Add the onions and cook until they start to turn translucent. Reduce the heat to medium low and cover. Allow to cook stirring occasionally until the have released their liquid, about 20 min.
Blistering the tomatoes
- In a sauté pan, on medium high heat, add 1 tbsp of olive oil and add the cherry tomatoes. Sauté the tomatoes undisturbed for 2 minutes and then gently stir to rotate the sides that touch the bottom of the pan. Let cook undisturbed again for 2 minutes before gently stirring again. Repeat this process until most of the tomatoes have split skin. Remove from the heat and set aside.
Dressing
- Heat a medium skillet over medium/high heat. Add olive oil. When olive oil is fragrant add sage and sauté for 1-2 minutes.
- Turn heat to low heat and simmer for 5-10 minutes. Then remove from heat and let cool. In a bowl or jar whisk/mix the remaining ingredients
Assemble the Salad
- In a large bowl add the farro, brussels sprouts, and arugula. Drizzle in about 1/3 of the dressing and toss. This will make tossing the rest of the salad easier. Add the rest of the rest of the salad ingredients and drizzle the remaining dressing on top. Toss to evenly coat and mix.
Nutrition
Serving: 1servingCalories: 537kcalCarbohydrates: 64gProtein: 11gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 32mgSodium: 351mgPotassium: 793mgFiber: 11gSugar: 21gVitamin A: 10688IUVitamin C: 57mgCalcium: 226mgIron: 3mg
Nutrition Disclaimer*
Tried this recipe?Let us know how it was!