Description
A delightful and nutritious winter farro salad that combines the earthy flavors of farro with the sweetness of roasted butternut squash, the freshness of kale and pomegranate seeds, and the richness of feta and pecans, all tossed in a flavorful balsamic dressing.
Ingredients
Scale
Farro:
- 1 cup uncooked farro
- 3 cups water
Roasted Butternut Squash:
- 1 medium butternut squash (peeled and cubed)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cinnamon
Salad:
- 1 cup kale (stems removed, chopped)
- 1/2 cup pomegranate seeds
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped pecans (toasted)
- 2 tablespoons chopped fresh parsley
Dressing:
- 1/4 cup extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C).
- Roast Butternut Squash: Toss the cubed butternut squash with olive oil, salt, pepper, and cinnamon. Roast for 25-30 minutes until tender and golden.
- Cook Farro: Cook the farro in water over medium heat until tender, about 25 minutes. Drain any excess water and let cool.
- Make Dressing: Whisk together extra virgin olive oil, balsamic vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Combine Ingredients: In a bowl, mix farro, roasted squash, kale, pomegranate seeds, feta, pecans, and parsley. Toss with dressing.
- Serve: Serve warm or chilled.
Notes
- You can use sweet potatoes instead of butternut squash.
- Omit feta cheese or use a dairy-free alternative for a vegan version.
- The salad stores well and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting, Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 340mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 12mg
