Farro Butternut Squash Salad

Farro is an heirloom grain, a member of the wheat family that is organically grown in Italy.  It pairs with roasted butternut squash, toasted pumpkin seeds, and golden raisins in this satisfying, hearty Fall-inspired salad.

MEDIUM          Servings: 6     Ready In: 25 minutes

Farro Butternut Squash Salad - Healthy, Oil-Free, Whole Grain, Heirloom, Plant-Based, Vegan

Farro Butternut Squash Salad - Healthy, Oil-Free, Whole Grain, Heirloom, Plant-Based, Vegan

Ingredients

1/4 cup pepitas ( hulled pumpkin seeds)
1 cup farro
1 small butternut squash, about 1 1/2 - 2 pounds
2 tbsp chopped parsley
2 tbsp balsamic vinegar
1/4 cup golden raisin
Dash of pepper, to taste


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Farro Butternut Squash Salad - Healthy, Oil-Free, Whole Grain, Heirloom, Plant-Based, Vegan

Procedure

Gather ingredients. Preheat oven to 350 F 

To toast the Pepitas: Toast pepitas in 350F oven until lightly browned, about 12 minutes. 
Remove and let cool. Turn up oven to 425F 

To cook the Farro: Place the farro in a medium pot with 2 cups water and 1/4 tsp salt. 
Cover, bring to a boil, and reduce to simmer. Simmer until farro is tender, about 20 minutes. Be careful not to overlook or farro will turn to mush. 
While the farro simmers, roast your squash and onion. 

To Roast the Squash and Onion: Peel, seed, and dice the squash into bite- sized pieces.
Peel and thinly slice the red onion
Place the squash and onion in a single layer on a baking sheet. 
Roast at 425F until browned and tender, about 25 minutes. Stir every 10 minutes 

To finish your salad: When the farro is tender, drain off and excess water and let cool
When the squash is done, remove from oven and let cool
Combine the farro with toasted pepitas, roasted squash and red onion, raisins, parsley, balsamic, salt, and pepper
Toss well and taste to adjust seasoning 

Serve as a side or toss with greens for a big salad

Chef's Tips: Farro is a whole grain, providing ample fiber and protein.  It is a member of the wheat family, though, so if you're avoiding gluten, swap it out for a wild rice blend, quinoa, or brown lentils.

Yield: 6 cups


Step-by-Step Photos:

Nutrition Facts

Serving size: 1/6 of a recipe (about 1 cup).

Calories 130.16
Calories From Fat (19%) 25.03
% Daily Value
Total Fat 2.95g 5%
Saturated Fat 0.5g 3%
Cholesterol 0mg 0%
Sodium 104.4mg 4%
Potassium 441.79mg 13%
Total Carbohydrates 24.68g 8%
Fiber 3.53g 14%
Sugar 7.02g
Protein 2.96g 6%
Calcium 23.01mg 2%
Iron 56.43mg 314%
Vitamin A 10144.38IU 203%
Vitamin C 0.57mg <1%


What's the best way to cook spaghetti squash? In the microwave or in the oven? Join plant-based Chef Katie Simmons as she takes on a healthy kitchen experiment, comparing these two techniques. For more healthy vegetarian videos and plant-based recipes: www.plants-rule.com