Description
A vibrant farro salad featuring roasted butternut squash, cranberries, and crunchy nuts, perfectly balanced with a tangy dressing.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 400°F (200°C).
- 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.
- Cook the farro according to package instructions, then drain and fluff with a fork.
- In a large bowl, combine the cooked farro, roasted squash, cranberries, chopped nuts, and greens. Toss gently.
- 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.
- Top with feta cheese before serving (if desired).
- Enjoy your festive salad!
Notes
This salad can be made ahead of time; just keep the dressing separate until serving. Perfect warm or cold.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 12g
- Sodium: 350mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 10mg
Keywords: farro salad, roasted butternut squash, holiday salad, vegetarian salad, grain salad