Farro & Roasted Squash Salad
Difficulty Level: Intermediate
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Prep Time:15 Minutes
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Cook Time:PT45M30 Minutes
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Yield:4-6 Servings
Ingredients
- 1 cup farro
- 1 ½ pounds butternut squash, cut into ¾-inch pieces
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- ½ cup dried cherries
- ½ small head radicchio, thinly sliced
- ½ cup crumbled blue cheese
- ⅓ cup toasted chopped walnuts or pecans
- ¼ cup chopped fresh parsley
- Apple Cider Vinaigrette:
- ½ cup apple cider
- 2 tablespoons apple cider vinegar
- ¼ cup olive oil
- 1 teaspoon Dijon mustard
- 1 small shallot, finely minced
- ½ teaspoon ½ teaspoon salt
- ¼ teaspoon black pepper
- 236.59ml farro
- 680.39g butternut squash, cut into ¾-inch pieces
- 25.56g olive oil
- 2.13g smoked paprika
- Salt and black pepper, to taste
- 118.29ml dried cherries
- 0.5 small head radicchio, thinly sliced
- 118.29ml crumbled blue cheese
- 78.86ml toasted chopped walnuts or pecans
- 59.15ml chopped fresh parsley
- Apple Cider Vinaigrette:
- 118.29ml apple cider
- 25.56g apple cider vinegar
- 59.15ml olive oil
- 4.26g Dijon mustard
- 1 small shallot, finely minced
- 2.13g ½ teaspoon salt
- 1.07g black pepper
Make this hearty vegetarian fall farro salad for an easy weeknight meal or a beautiful side for your next gathering. With roasted squash and a flavorful cider vinaigrette, it’s full of contrasting flavors and textures, and can be made ahead and served warm or at room temperature.
Preparation
STEP 1
Preheat oven to 425°F.
STEP 2
Cook farro according to package directions. Drain and set aside.
STEP 3
Toss squash with olive oil, smoked paprika, salt and pepper. Roast for 20-25 minutes, stirring once, until tender and browned.
STEP 4
Meanwhile, simmer apple cider in a small saucepan until reduced to about 2 tablespoons, 8–10 minutes. Let cool slightly, then whisk with vinegar, olive oil, Dijon, shallot, salt and pepper.
STEP 5
Combine farro, roasted squash, radicchio, dried cherries and parsley. Toss with vinaigrette, then top with blue cheese and walnuts. Serve warm or at room temperature.
Options
Substitute wild rice for the farro.