Description
This vibrant and nutritious salad combines the earthiness of roasted squash with the nutty flavor of farro, creating a satisfying meal perfect for any occasion.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup farro
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- 1/4 cup fresh parsley, chopped
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
Instructions
- Preheat the oven to 400°F.
- Toss the cubed butternut squash with olive oil, salt, and pepper.
- Spread the squash on a baking sheet in a single layer.
- Roast the squash in the oven for about 25-30 minutes, or until tender and caramelized.
- While the squash is roasting, cook the farro according to package instructions until tender yet chewy.
- Once the farro is cooked, drain any excess water and set aside.
- In a large bowl, combine the roasted squash and cooked farro.
- Add the chopped parsley, crumbled feta cheese, and chopped walnuts to the bowl.
- Toss everything together gently to combine.
- Dress the salad just before serving to keep it fresh.
- Serve warm or cold, as desired.
Notes
- Dress the salad right before serving to prevent the farro from becoming soggy.
- Prep Time: 15
- Cook Time: 30
- Category: salads
- Method: roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving (250g)
- Calories: 320
- Sugar: 5
- Sodium: 150
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 55
- Fiber: 8
- Protein: 10
- Cholesterol: 0
Keywords: salad, fall, roasted squash, farro, healthy