Farro and Butternut Squash Salad
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
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.
view more recipes like this at writes4food.com
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.
view more recipes like this at writes4food.com
Number of Servings: 6
/38139ba5-f975-4316-9093-855077d217a8.jpg)
/f154cdde-c9ed-4565-b4ee-9eb4365b90ff.jpg)
