Imagine a dish that captures the essence of fall in every single bite - a magical combination of nutty farro, sweet roasted butternut squash, and tangy feta that will transform your ordinary lunch into an extraordinary culinary experience. This Butternut Squash and Farro Salad isn't just another recipe; it's a celebration of seasonal ingredients that promises to tantalize your taste buds and nourish your body with wholesome, delicious goodness.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 cup farro
- 1 medium butternut squash, peeled and diced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 2 tablespoons fresh parsley, chopped
Instructions
- Rinse the farro thoroughly under cold water in a fine-mesh strainer to remove any debris.
- In a medium saucepan, combine the farro with 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the farro is tender but still chewy.
- While the farro is cooking, preheat the oven to 425°F (220°C).
- Peel the butternut squash, remove the seeds, and cut into 1-inch cubes. Place the cubed squash on a large baking sheet.
- Drizzle the squash with olive oil, then sprinkle with salt and black pepper. Toss to coat evenly.
- Roast the squash in the preheated oven for 25-30 minutes, turning once halfway through, until the edges are golden brown and the squash is tender.
- Once the farro is cooked, drain any excess water and transfer to a large mixing bowl. Let it cool slightly.
- Add the roasted butternut squash to the farro. Gently mix to combine.
- Sprinkle dried cranberries, crumbled feta cheese, and chopped fresh parsley over the salad.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm or at room temperature as a hearty and nutritious salad.
Tips
- For the most flavorful farro, toast it lightly in a dry pan before boiling to enhance its nutty flavor.
- Choose a butternut squash that feels heavy for its size - this indicates maximum moisture and sweetness.
- Cut squash cubes uniformly to ensure even roasting and consistent texture.
- Don't overcook the farro - you want it tender but still with a slight bite (al dente).
- Let the salad rest for 10-15 minutes after mixing to allow flavors to meld together.
- For extra crunch, consider adding toasted pumpkin seeds or chopped nuts.
- This salad tastes even better the next day, making it perfect for meal prep!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 10g
Fat: 9g
Saturated Fat: 3g
Cholesterol: 15mg
