Festive Farro Salad with Roasted Squash and Cranberries

Festive Farro Salad with Roasted Squash and Cranberries

Author: Chef Elsa Prep Time: 15 min
Cook Time: 30 min Total Time: 45 min
Yield: 4 servings Category: Salad Cuisine: Mediterranean Diet: Vegetarian

Description

Description A vibrant farro salad featuring roasted butternut squash, cranberries, and crunchy nuts, perfectly balanced with a tangy dressing.

Ingredients

  • 1 cup farro
  • 1 medium butternut squash, peeled and diced
  • 1 cup cranberries (fresh or dried)
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 1/4 cup pecans or walnuts, chopped
  • 1/4 cup feta cheese, crumbled (optional)
  • 2 cups baby spinach or arugula
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon maple syrup (optional)
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Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced butternut squash with olive oil, salt, and pepper, then spread it on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and caramelized.
  3. Cook the farro according to package instructions, then drain and fluff with a fork.
  4. In a large bowl, combine the cooked farro, roasted squash, cranberries, chopped nuts, and greens. Toss gently.
  5. In a small bowl, whisk together the balsamic vinegar and maple syrup (if using). Drizzle over the salad and toss to combine. Adjust seasoning as needed.
  6. Top with feta cheese before serving (if desired).
  7. Enjoy your festive salad!

Notes

  1. Notes
  2. This salad can be made ahead of time; just keep the dressing separate until serving. Perfect warm or cold.