Ingredients
1 cup pearled farro, rinsed
3 cups butternut squash, peeled and cubed into 1/2-inch pieces
2 tablespoons olive oil (for roasting)
1/2 teaspoon ground cinnamon
1 large Honeycrisp apple, thinly sliced
1/2 cup pecans, toasted and chopped
1/3 cup dried cranberries
2 cups baby arugula or kale
1/4 cup extra virgin olive oil (for dressing)
2 tablespoons apple cider vinegar
1 tablespoon maple syrup
1 teaspoon Dijon mustard
Salt and black pepper to taste
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Step 2: Toss the cubed butternut squash with 2 tablespoons of olive oil, cinnamon, salt, and pepper. Spread evenly on the baking sheet and roast for 25-30 minutes until tender and caramelized.
Step 3: While the squash roasts, bring a medium pot of salted water to a boil. Add the rinsed farro and cook for 20-25 minutes until al dente. Drain and let it cool slightly.
Step 4: In a small bowl or jar, whisk together the 1/4 cup olive oil, apple cider vinegar, maple syrup, and Dijon mustard until well emulsified.
Step 5: In a large mixing bowl, combine the cooked farro, roasted butternut squash, sliced apples, toasted pecans, and dried cranberries.
Step 6: Pour the dressing over the salad and toss gently to coat. Fold in the arugula or kale just before serving to prevent wilting.
Step 7: Serve the apple butternut squash and farro salad warm or at room temperature, garnished with extra pecans if desired.
Notes
For the best flavor, toast your pecans in a dry pan for 3-5 minutes until fragrant before adding them to the salad.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 345 kcal
- Sugar: 12g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 7g
- Cholesterol: 0mg
Keywords: farro salad, butternut squash, autumn recipes, healthy side dish, grain bowl
