Farro and Butternut Squash Salad

Farro and Butternut Squash Salad
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.2
  • Total Fat: 16.1 g
  • Cholesterol: 4.4 mg
  • Sodium: 41.4 mg
  • Total Carbs: 31.6 g
  • Dietary Fiber: 6.7 g
  • Protein: 8.4 g

Introduction

This recipe combines farro, an Italian grain similar to wheat, with roasted butternut squash and red onion.

Ingredients

2 cups farro
3 cups butternut squash, cubed
1 large red onion, cut into wedges
3 tablespoons olive oil
1 tablespoon balsamic vinegar
1 cup walnuts, chopped and toasted
3 Tbsp. walnut oil or extra-virgin olive oil
1/4 cup goat cheese, crumbled

Directions

Serves 6 to 8 as a side, or 4 as a main course.

Preheat oven to 375 degrees. In a large bowl, toss onion wedges and butternut squash with 1 Tbsp. olive oil and a generous pinch of coarse salt and several grinds of black pepper. Place on a foil-lined, rimmed baking sheet and roast until tender and a bit browned, about 30 to 40 minutes.

Meanwhile, cook farro according to package directions. Drain and cool slightly.

In a large serving bowl, toss farro, roasted vegetables and walnuts. Add 2 Tbsp. olive oil and 1 Tbsp. balsamic vinegar and toss to coat. Add goat cheese.

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Number of Servings: 6


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