Harvest Butternut Squash Farro Salad

By lihui

5 Person

30 Minutes

0 Calories

It’s the perfect healthy side dish this fall! Have you had farro before? If not, it’s one of those grains you’re missing out on. It is super hearty, fibrous, and has a nice “bite” to it, almost like pasta. It’s delicious! Sometimes I even prefer it to quinoa. Once all the vegetables are roasted they are tossed with the farro, some almonds, dried cranberries and then a super simple and light vinaigrette that has a hint of cinnamon in it! That cinnamon is the kicker, it’s one of those surprise spices you wouldn’t think would be in a salad like this. But you’ll learn to absolutely love it!

Ingredients

Salt
1/4 tsp. Dry basil
1/4 tsp. Ground cinnamon
1 tbsp. Maple syrup
2 tbsp. Olive oil
2 tbsp. Apple cider vinegar
1/4 cup Dry cranberries
1/4 cup Sliced almonds
Pepper
Salt
1 tbsp. Olive oil
2 cups Quartered brussels sprouts
1 1/2 cups Finely diced sweet potatoes
1 1/2 cups Finely diced red onion
1 1/2 cups Finely diced butternut squash
2 cups Water
1 cup Quick cooking farro

Method

01

Preheat oven to 400 degrees F.
02

To a medium saucepan, add dry farro and water. Bring to a boil, then reduce to simmer for 10 minutes. Drain any excess liquid. Fluff with a fork. Set aside.
03

In a large bowl add butternut squash, red onion, sweet potatoes and brussels sprouts. Toss with 1 tablespoon of olive oil, salt and pepper to season.
04

Spread vegetables out on a baking sheet. Bake for 20 minutes.
05

Add cooked farro to a bowl with the roasted vegetables, sliced almonds and dry cranberries.
06

To a small bowl add apple cider vinegar, olive oil, maple syrup, ground cinnamon, basil, and salt. Whisk until combined. Pour dressing over the farro salad and toss all the ingredients together.

Related Tags

Harvest Butternut Squash Farro Salad

4.8

( By lihui )

01 Information

Grade easy
Serving 5 servings
Prep Time 10 Mins
Cook Time 20 Mins
Total Time 30 Mins

02 Ingredients

Salt

1/4 tsp. Dry basil

1/4 tsp. Ground cinnamon

1 tbsp. Maple syrup

2 tbsp. Olive oil

2 tbsp. Apple cider vinegar

1/4 cup Dry cranberries

1/4 cup Sliced almonds

Pepper

Salt

1 tbsp. Olive oil

2 cups Quartered brussels sprouts

1 1/2 cups Finely diced sweet potatoes

1 1/2 cups Finely diced red onion

1 1/2 cups Finely diced butternut squash

2 cups Water

1 cup Quick cooking farro

03 Method

Step 1

Preheat oven to 400 degrees F.

Step 2

To a medium saucepan, add dry farro and water. Bring to a boil, then reduce to simmer for 10 minutes. Drain any excess liquid. Fluff with a fork. Set aside.

Step 3

In a large bowl add butternut squash, red onion, sweet potatoes and brussels sprouts. Toss with 1 tablespoon of olive oil, salt and pepper to season.

Step 4

Spread vegetables out on a baking sheet. Bake for 20 minutes.

Step 5

Add cooked farro to a bowl with the roasted vegetables, sliced almonds and dry cranberries.

Step 6

To a small bowl add apple cider vinegar, olive oil, maple syrup, ground cinnamon, basil, and salt. Whisk until combined. Pour dressing over the farro salad and toss all the ingredients together.

04 Author

lihui

8 Recipes

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